Chai-Spiced Snickerdoodles

Classic snickerdoodles get a cozy upgrade with a chai spice blend folded into the dough and a cinnamon-sugar coating on the outside. The dough needs a good chill — at least an hour, or overnight for even better flavor — so the cookies bake up soft in the middle with that signature crackled top. It's a big batch, perfect for a cookie swap or holiday tray.

Soft snickerdoodles spiced with a homemade chai blend and rolled in cinnamon sugar for a cozy twist on the classic.

Why You'll Love This Recipe

• Fast: ready in about 90 minutes (20 min prep, 10 min cook)
• Simple: 17 everyday ingredients
• Feeds the family: 24 servings
• Light: about 150 calories per serving

Ingredients

• 2 3/4 cups all-purpose flour
• 1 cup unsalted butter (softened)
• 1 1/2 cups granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons chai spice blend (we'll get to this next!)
• 1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon (for coating)
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• Optional: a pinch of finely ground black pepper for an extra kick!

Instructions

1. Whisk together the flour, cream of tartar, baking soda, salt, and chai spice blend in a medium bowl, then set aside.
2. Cream the softened butter with the granulated and brown sugars in a large bowl or stand mixer until light and fluffy, about 3 to 4 minutes.
3. Beat in the eggs one at a time, then mix in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, mixing on low just until combined.
5. Cover the dough and chill it in the refrigerator for at least 1 hour, or overnight for the best results.
6. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Roll the chilled dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture to coat.
8. Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 10 to 12 minutes, until the edges are lightly golden and the centers are set but still soft.
10. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Cooking Tips

• Cream the butter and sugars until genuinely light and fluffy; it affects the final texture.
• Roll the dough balls generously in cinnamon sugar for a good crackly coating.
• Space the cookies at least 2 inches apart since they spread as they bake.

Substitutions

• Store-bought chai spice mix can replace the homemade blend if you're short on time.
• Shortening can be swapped in for part of the butter for a slightly different texture.
• Light brown sugar can be used in place of dark brown sugar with a milder molasses note.

Storage

• Store cooled cookies in an airtight container at room temperature for up to a week.
• Freeze baked cookies for up to 3 months in a sealed container.
• Unbaked dough balls freeze well for up to 2 months.

Serving Suggestions

• Serve warm with a glass of milk or a cup of chai tea.
• Stack a few on a plate for a cozy afternoon snack.
• Package in a tin for a homemade gift during the holidays.

Nutrition (per serving)

Nutrient	Amount
Calories	150 kcal

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