Chai Spice Snickerdoodle Cookies are made with a classic snickerdoodle cookie dough, then rolled in a chai spice mixture. They bake up deliciously with soft and chewy centers and crisp edges.
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Chai Spice Snickerdoodle Cookies are a fun twist on a much-loved classic cookie recipe. Snickerdoodles are one of the best cookies and are loved by children and adults for their simple and nostalgic flavor.
The original snickerdoodle recipe was invented in either New England or Pennsylvania, and they have been very popular with the Amish community.
Our version takes the traditional sugar cookie dough, but instead of rolling it in cinnamon, it’s rolled in a blend of chai spices.
This soft-baked cookie tastes like sweet vanilla and warm spices.
Need a few more simple cookie recipes? Check out these recipes Gingerbread Cookies, Dark Chocolate Chip Cookies, and Oatmeal Chocolate Chunk Cookies.
Why This Recipe Works
This traditional style recipe is very simple and only requires pantry staples that you may very likely already have on hand.
Chai Snickerdoodle Cookies are very quick and easy to prepare. You can whip up a batch whenever the craving hits!
This recipe results in cookies with soft centers and crisp edges. They will stay soft for several days when properly stored.
Step-By-Step Instructions
Ingredients
- 1 1/3 cups all purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter
- 3/4 cups of granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
Sugar and Chai Spice Blend
- 1/4 cup granulated sugar
- 1 teaspoon Chai Spice (see recipe card notes section)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Set the butter out about an hour before you begin to allow it to come to room temperature.
Preheat your oven to 350°F.
Create!
Combine the flour, cream of tartar, baking soda, and salt in a small bowl and stir to combine. Set aside.
Cream together the butter and the sugar for the dough in the bowl of an electric mixer fitted with a paddle on medium speed until light and fluffy, about 5 minutes.
Add the egg and vanilla extract and continue to mix until well blended.
Lower the speed and gradually add the flour mixture until fully incorporated.
Refrigerate the dough for 30 minutes.
Scoop out a tablespoon of dough and roll into a ball. Place on a parchment paper-lined rimmed baking sheet. Repeat until all of the dough is rolled.
Combine the remaining sugar and cinnamon. Roll each dough ball into the cinnamon and sugar until fully coated. Return to the baking sheet, leaving 2-inches in between each dough ball.
For thinner cookies, flatten each ball of dough to approximately 1/2-inch thick. You can also leave the dough as balls for thicker cookies. Both bake up very similar in texture with a softer, chewy center and crisp edges.
Bake 8-10 minutes, or until the bottom edges are just lightly golden brown.
Present!
Serve warm or at room temperature. These cookies pair well with a cold glass of milk or a hot cup of coffee or tea.
Tips and Techniques
- Be sure the butter is at room temperature and soft before you begin. This allows for it to be fully and evenly incorporated into the dough.
- Chilling the dough brings the temperature of the butter back down and will make for thicker, soft-baked cookies.
- Store snickerdoodle cookies at room temperature in a ziplock bag or airtight container to keep them soft for up to 2-3 days.
FAQ’s
Can You Freeze Snickerdoodle Cookies?
Snickerdoodle cookies can be frozen. Simply place the cookies on a baking sheet in the freezer. Once frozen, transfer to a freezer bag or airtight container. They can be reheated in the microwave for 15-20 seconds or in the oven at 300°F for 5-7 minutes.
What Does A Chai Snickerdoodle Taste Like?
A snickerdoodle cookie tastes like a sugar cookie, but with a combination of chai spices added.
More Cookie Recipes
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Chai Spice Snickerdoodle Cookies
Ingredients
Snickerdoodle Cookie Dough
- 1 1/3 cups all purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter
- 3/4 cups granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
Sugar and Chai Spice Blend
- 1/4 cup granulated sugar
- 1 teaspoon Chai Spice (see notes section)
Instructions
Snickerdoodle Cookie Dough
- Preheat oven to 350°F.
- Combine the flour, cream of tartar, baking soda, and salt in a small bowl and stir to combine. Set aside.1 1/3 cups all purpose flour, 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Cream together the butter and the sugar for the dough in the bowl of an electric mixer fitted with a paddle on medium speed until light and fluffy, about 5 minutes.8 tablespoons unsalted butter, 3/4 cups granulated sugar
- Add the egg and vanilla extract and continue to mix until well blended.1 egg, 1/2 teaspoon vanilla extract
- Lower the speed and gradually add the flour mixture until fully incorporated.
- Refrigerate the dough for 30 minutes.
- Scoop out a tablespoon of dough and roll into a ball. Place on a parchment paper-lined rimmed baking sheet. Repeat until all of the dough is rolled.
Sugar and Chai Spice Blend
- Combine the remaining sugar and cinnamon. Roll each dough ball into the cinnamon and sugar until fully coated. Return to the baking sheet, leaving 2-inches in between each dough ball.1/4 cup granulated sugar, 1 teaspoon Chai Spice
- For thinner cookies, flatten each ball of dough to approximately 1/2-inch thick. You can also leave the dough as balls for thicker cookies.
- Bake 8-10 minutes, or until the bottom edges are just lightly golden brown.
- Serve warm or at room temperature. These cookies pair well with a cold glass of milk or a hot cup of coffee or tea.
Notes
Tips and Techniques
- Be sure the butter is at room temperature and soft before you begin. This allows for it to be fully and evenly incorporated into the dough.
- Chilling the dough brings the temperature of the butter back down and will make for thicker, soft-baked cookies.
- Store snickerdoodle cookies at room temperature in a ziplock bag or airtight container to keep them soft for up to 2-3 days.
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