These Chai Snickerdoodle Cookies are at the tippy top of the cozy cookie list!
I absolutely adore the warm spices of chai. How bout you folks?
Cardamon, cinnamon, ginger, cloves and allspice. So incredibly cozy.
And snickerdoodle cookies have always, always been one of my faves. Buttery and cinnamony, soft and chewy. What’s not to love? Am I right?
Picture it guys. You’re all cozied up in a nice warm blanket, donning some fuzzy slippers with a cup of hot tea and a plate of these warm Chai Snickerdoodles in hand. The ultimate in comfort for the cold winter months ahead.
I love adding these to my holiday cookie trays too not just because they’re delicious but because they’re beyond easy.
When you’re including several different types of cookies like cut-outs, sandwich, slice and bake and bar cookies, we all know we need an easy drop cookie to round out the selection. And these are it! Enjoy!
A Few Cook’s Notes for Chai Snickerdoodle Cookies Recipe:
To make plain snickerdoodles just up the cinnamon to 2 teaspoons and omit the other spices.
The cookies will look somewhat uncooked in the cracks, but I don’t like to cook more than the 9 minute allotted time.
- 1 1/3 cups all-purpose flour
- 1 tsp. cream of tartar
- 1/2 tsp. baking soda
- pinch of salt
- 1 cup granulated sugar, divided
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. cardamon
- 1/4 tsp. allspice
- 1/4 tsp. ground cloves
- 1/2 cup unsalted butter, room temperature
- 1 large egg, room temperature
- 1/2 tsp. vanilla extract
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Set aside.
- In a medium bowl, stir together flour, cream of tartar, baking soda and salt.
- In a small bowl, combine sugar, cinnamon, ginger, cardamon, allspice and cloves. Whisk together until well combined.In the bowl of a stand mixer, combine butter and 3/4 cup sugar mixture. Beat until light and fluffy, about 4 minutes. Add egg and vanilla and beat until well combined, scraping down the sides of the bowl as needed. Gradually add flour mixture and mix until combined.
- Shape dough into 1-1 1/2 inch balls. Dip the balls into the remaining bowl of sugar mixture, coating thoroughly. Place on prepared sheet 2 inches apart. Bake 8-9 minutes until golden brown. Cool on sheet then transfer to wire rack.