Chai Spice Snickerdoodle Cookies
Chai Spice Snickerdoodle Cookies are made with a classic snickerdoodle cookie dough, then rolled in a chai spice mixture. They bake up soft, chewy, and simply delicious.
Servings: 18 cookies
Calories: 126kcal
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.
Nutrition
Serving: 1cookie | Calories: 126kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 67mg | Potassium: 43mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 169IU | Vitamin C: 0.03mg | Calcium: 5mg | Iron: 1mg