Chai Snickerdoodle Cookies
User Reviews
4.6
42 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Chill Time
3 hrs
-
Total Time
3 hrs 19 mins
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Servings
12
-
Calories
202 kcal
-
Course
Baked Goods
-
Cuisine
American
Chai Snickerdoodle Cookies
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These chai cookies are basically chai-spiced snickerdoodles. Soft, pillowy, and the cinnamon-sugar coating makes them irresistible!!
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Ingredients
Dough
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ⅓ cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 tablespoons chai tea leaves pulsed in food processor until finely ground
- 1 teaspoon cinnamon
- ¾ teaspoon cardamom
- ½ teaspoon baking soda
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt optional and to taste
For Rolling
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
- ½ teaspoon cardamom
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
Instructions
- Dough – To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 minutes.
- Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, light and fluffy, about 3 minutes.
- Stop, scrape down the sides of the bowl, and add the add the flour, chai tea, cinnamon, cardamom, baking soda, ginger, cloves, cream of tartar, optional salt, and beat on low speed until just combined, about 1 minute.
- Using a medium 2-inch cookie scoop or your hands, form approximately 12 equal-sized mounds of dough (2 heaping tablespoons each), roll into balls, and flatten about halfway.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
- For Rolling – In a small bowl, combine sugar, cinnamon, cardamom, ginger, cloves, and stir to combine.
- Dredge each mound of dough through cinnamon-sugar.
- Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked in the center; don’t overbake for soft, pillowy cookies. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- Storage: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Adapted from The Best Snickerdoodles.
Nutrition Information
Show Details
Serving
1
Calories
202kcal
(10%)
Carbohydrates
30g
(10%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Cholesterol
36mg
(12%)
Sodium
106mg
(4%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 202kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 36mg | 12% |
| Sodium | 106mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
42 reviews
Excellent
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