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Chai snickerdoodle cookies in a dish.
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Chai Spiced Snickerdoodle Cookies

These chai snickerdoodle cookies are the perfect chewy cookie with a slightly crunchy edge. A spiced twist on a classic cookie.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Chai Snickerdoodle Cookies, Chai Spiced Snickerdoodles
Servings: 24 cookies
Author: Kristin

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

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.
Tips
  • 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.