Chai Snickerdoodle Cookies
Chai Snickerdoodle cookies recipe Easy amazing cookies at home Learn our simple tech for spiced Chai cookies Great for baking
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Cookie
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups All-Purpose Flour
- 2 teaspoons Cream of Tartar
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup (2 sticks) Unsalted Butter, softened
- 1 ½ cups Granulated Sugar, divided
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
- 2-3 tablespoons Chai Spice Blend
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, whisk together flour, cream of tartar, baking soda, and salt.
- In a separate bowl, cream together softened butter and 1 cup of granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a small bowl, combine the remaining ½ cup granulated sugar with the chai spice blend.
- Roll the dough into 1-inch balls. Then, roll each ball in the chai-sugar mixture to coat.
- Place the coated dough balls on a baking sheet lined with parchment paper or a Silpat mat, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.