These chai snickerdoodle cookies add a cozy, spiced twist to the traditional snickerdoodle. They’re soft, thick, and rolled in a sugar and spice blend for extra flavor. With a quick 30-minute bake time, they’re perfect for fall or winter holiday baking.
If you enjoy classic snickerdoodles but want something with a little more warmth and spice, these chai snickerdoodle cookies are a great option.
They’re a festive fall cookie or Thanksgiving cookie with the comforting combination of sweetness and chai-inspired spice. Best of all, there’s no chill time needed—just mix, bake, and enjoy in half an hour.
Ingredients
- Cinnamon
- Ginger
- Cardamom
- Nutmeg
- Cloves
- Black Pepper
- All-Purpose Flour
- Cream of Tartar
- Baking Soda
- Salt
- Unsalted Butter, softened
- Granulated Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
See recipe card for quantities.
Instructions
Follow these simple step-by-step instructions and photos to make your own chai snickerdoodle cookies.
Step one: Preheat your oven to 350°F. Line baking sheets with parchment paper or spray with nonstick cooking spray.
Step two: In a mixing bowl, cream together the butter, granulated sugar, and brown sugar on medium-high speed for 2–3 minutes, until smooth.
Step three: Add in the eggs and vanilla. Mix until well incorporated.
Step four: In a separate small bowl, mix together the cinnamon, ginger, cardamom, nutmeg, cloves, and black pepper to create your chai spice blend.
Step five: Add some of the chai spice to the mixing bowl along with the flour, cream of tartar, baking soda, and salt. Mix on low, scraping the bowl as needed, until a dough forms.
Step six: Combine the remaining chai spice with sugar in a small bowl.
Step seven: Scoop the dough into tablespoon-sized balls, roll in the sugar-spice mixture, and place spaced a few inches apart on the baking sheet. Bake for 10 minutes.
Hint: The cookies are done when the edges are set and lightly golden, and the centers are no longer glossy.
Recipe Tips for Success
- These cookies spread while baking, so space them at least three inches apart to prevent sticking.
- Don’t overbake—look for set edges and soft centers that are no longer shiny. This keeps the texture chewy with crisp edges.
Storage
Keep these cookies in an airtight container at room temperature or in the fridge for up to 7 days.
For longer storage, freeze them for up to a year.
Chai Spiced Snickerdoodle Cookies
Equipment
- Measuring cups + spoons
- Small Bowl
- Baking Sheet
- Hand or Stand Mixer
- Mixing bowl
Ingredients
for cookies
- 2 ¼ cups Flour
- 2 teaspoon Cream of tartar
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 2 teaspoon Chai spice
- 1 cup Butter softened + unsalted
- 1 cup Granulated sugar
- ½ cup Brown sugar
- 2 Eggs
- 1 teaspoon Vanilla
for chai spice mix
- 3 tablespoon Cinnamon
- 2 tablespoon Ginger
- 1 tablespoon Cardamom
- 1 teaspoon Nutmeg
- 1 teaspoon Cloves
- ½ teaspoon Black pepper
for cookie coating
- ½ cup Granulated sugar
- 2 tablespoon Chai spice mix
Instructions
- Preheat your oven to 350°F. Line baking sheets with parchment paper or spray with nonstick cooking spray.
- In a mixing bowl, cream together the butter, granulated sugar, and brown sugar on medium-high speed for 2–3 minutes, until smooth.
- Add in the eggs and vanilla. Mix until well incorporated.
- In a separate small bowl, mix together the cinnamon, ginger, cardamom, nutmeg, cloves, and black pepper to create your chai spice blend.
- Add some of the chai spice to the mixing bowl along with the flour, cream of tartar, baking soda, and salt. Mix on low, scraping the bowl as needed, until a dough forms.
- Combine the remaining chai spice with sugar in a small bowl.
- Scoop the dough into tablespoon-sized balls, roll in the sugar-spice mixture, and place spaced a few inches apart on the baking sheet. Bake for 10 minutes.
Notes
- These cookies spread while baking, so space them at least three inches apart to prevent sticking.
- Don’t overbake—look for set edges and soft centers that are no longer shiny. This keeps the texture chewy with crisp edges.
- The cookies are done when the edges are set and lightly golden, and the centers are no longer glossy.
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