Spicy Chai Spiced Snickerdoodles
Thank you for your patience as there is about a month in between posts! But now as a thank you for sticking with me, I present to you the recipe for my all-time favorite snickerdoodle. The traditional cinnamon-sugar mixture has been amped up with chai spices such as cardamom, allspice, cloves, and even some ginger.
Mmm, these cookies are sweet in the middle and spicy on the outside. They pair perfectly with a cup of coffee. Do you know what I haven’t tried? Enjoying these cookies with a mug full of steaming chai or even a dirty chai (chai with espresso), one of my favorite beverage treats. Otherwise, pass the black, cold-brew coffee, please!
Let’s get started! Preheat your oven to 350 degrees F. Make sure your rack is in the middle of the oven. Last time I made these, one rack was all the way at the top because I forgot to move it back after using the broiler. So I popped the cookies into the oven and then realized where the rack was! Anyway, let’s move on. Line a baking sheet or two with a silicone mat or parchment paper. This will allow the cookies to easily slide off the baking sheet (and easier cleanup!).
Whisk or sift flour, salt, baking soda, and cream of tartar together in a medium sized bowl to remove any lumps.
Next, add butter and sugar to the bowl of a stand mixer fitted with the paddle attachment or to a large mixing bowl. Beat the butter and sugar for about 4 or so minutes until the mixture is like a fluffy cloud. Add in the eggs and vanilla and beat some more. Don’t forget to scrape down the sides of the bowl to make sure everything is evenly incorporated.
Pour the flour mixture into the butter and sugar mixture. Stir until everything is just incorporated. Be careful not to overmix or you will end up with some tough cookies.
Cover the bowl and let the cookie dough rest in the fridge for about 20 minutes. Honestly, I’ve also made these cookies when I’m very impatient and have gone straight from mixing to dropping in the spice mixture. I do find the texture and flavor are slightly better when letting them rest, although they are still delicious if you are in a rush and don’t.
While the cookie dough is resting, mix together sugar, cinnamon, cardamom, allspice, cloves, ginger, and a pinch of salt.
Scoop some dough and roll it into small balls. I prefer using my 1 teaspoon cookie scoop to make sure they are all the same size. For larger cookies, I like to use the 2 teaspoon cookie scoop. Feel free to eyeball to make the balls as even as possible.
Drop into the chai spice and sugar mixture and make sure that the whole ball is well covered. Flatten the balls slightly then place about 2 inches apart on the lined baking sheet.
Bake them for about 9 – 11 minutes, until the edges feel done and the inside feels slightly underdone. Let the cookies rest on the baking sheet for a few minutes. Then transfer to a wire rack to finish cooling.
At least wait long enough to start eating them so you don’t burn your mouth please! Enjoy!
Spicy Chai Spiced Snickerdoodles
- 1 cup unsalted butter, softened (2 sticks)
- 1½ cup sugar
- 2 eggs
- 2 tsp vanilla
- 2¾ cup flour
- ½ tsp kosher salt
- ½ tsp baking soda
- 1½ tsp cream of tarter
Spicy Chai and Sugar Mixture
- 3 tbsp sugar
- ½ heaping tbsp cinnamon
- ¼ heaping tsp cardamom
- ¼ heaping tsp allspice
- ¼ heaping tsp cloves
- ½ heaping tsp ginger
- pinch of salt
- Preheat the oven to 350° F.
- Whisk or sift the flour, salt, baking soda, and cream of tarter together in a medium sized bowl to remove any lumps.
- Cream the butter and sugar together in a large mixing bowl or in the bowl of a stand mixer with the paddle until light and fuffy, about 4 minutes. Then beat in the eggs and vanilla. Don't forget to scrape down the bowl as you go to make sure everything is well combined.
- Add the flour mixture to the butter and sugar mixture and stir until everything is just combined.
- Cover the bowl and put it into the refrigerator for about 20 minutes.
- While the cookie dough is resting in the fridge, stir all the sugar and spices together in a small bowl.
- Roll the cookie dough into small balls, about 1-2 teaspoons. I like using a cookie scoop for consistancy.
- Coat each ball in the sugar and spice mixture well. Slighlty flatten each ball and place on a baking sheet lined with a silicone mat or parchmant paper for easy release. Make sure there are a couple of inches in between the cookies as they will spread a bit.
- Bake for about 9-11 minutes. If you very gently feel the cookie with your finger, the edges would feel done and slighty crisp while the middles may feel just underdone.
- Let rest for a few minutes on the baking sheet before moving them to a wire rack to finish cooling (if you can wait that long to eat the cookies!).