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Irresistible Chai-Spiced Snickerdoodles Recipe for Cozy Holidays

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These chewy, soft cookies are infused with a blend of cinnamon, cardamom, ginger, and other chai-inspired spices, creating a flavor profile that’s both festive and utterly irresistible.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 2 3/4 cups (345g) all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 1/2 tsp ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
  2. In a large bowl, cream together 1 cup (226g) of softened unsalted butter, 1 cup (200g) of granulated sugar, and ½ cup (100g) of brown sugar until light and fluffy (about 2-3 minutes).
  3. Beat in 2 large eggs, one at a time, until fully incorporated. Mix in 1½ tsp vanilla extract.
  4. In a separate bowl, whisk together 2¾ cups (345g) of all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda, ½ tsp salt, 1½ tsp ground cinnamon, 1 tsp ground cardamom, ½ tsp ground ginger, ¼ tsp ground cloves, and ¼ tsp nutmeg.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cookies soft.
  6. In a small bowl, mix ¼ cup (50g) granulated sugar with 1½ tsp ground cinnamon.
  7. Roll the dough into 1-inch (2.5 cm) balls, then roll each ball in the cinnamon-sugar mixture to coat evenly.
  8. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes or until the edges are lightly golden. The centers will appear soft but will firm up as they cool.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

[‘Don’t skip the cream of tartar—it’s essential for the classic tangy flavor of snickerdoodles and helps achieve their signature texture.’, ‘Let your eggs and butter sit out for 30 minutes before starting for a smoother dough.’, ‘If your dough is too soft to roll, refrigerate it to firm up. This also helps prevent spreading during baking.’, ‘Take the cookies out of the oven when the edges are set, but the centers are still soft to avoid overbaking.’, ‘Feel free to adjust the spice blend to your liking for a stronger cardamom or ginger flavor.’]

Nutrition

Keywords: chai-spiced, snickerdoodles, holiday cookies, festive cookies, chai spices, soft cookies, chewy cookies, holiday baking, cookie exchange, Christmas cookies

Find it online: https://tempotaste.com/irresistible-chai-spiced-snickerdoodles-recipe-for-cozy-holidays/