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Chai Snickerdoodles Recipe
5 from 36 votes

Chai Snickerdoodles Recipe

Chai Snickerdoodles incorporate warm spices like cardamom, ginger, cloves, and black pepper into classic snickerdoodle dough enhanced with cream cheese and warm oils. Rolled in a cinnamon-cardamom sugar blend before baking, these cookies present a soft and fluffy texture with a spiced, aromatic flavor profile.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 24 cookies
Calories: 161 kcal
Course: Dessert, Baked Goods
Cuisine: American

Ingredients

Snickerdoodles:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon cloves ground
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon black pepper freshly ground
  • 1 1/2 cups granulated sugar white
  • 2 ounces cream cheese at room temperature
  • 6 tablespoons butter melted and warm, unsalted
  • 1/3 cup neutral oil (such as grape seed, vegetable or avocado oil)
  • 1 large egg
  • 2 tablespoons milk (oat milk works too!)
  • 1 teaspoon vanilla extract pure
Sugar + Spice Coating:
  • 1/4 cup granulated sugar white
  • 1 teaspoon ground cinnamon
  • Pinch ground cardamom

Instructions

To Make the Cookie Dough:
    Cup of Yum
  1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cardamom, cloves, allspice, and pepper.
  3. To the large bowl of a stand mixer, add the sugar, cream cheese, and butter. Beat until light and fluffy, about 1 minute. Add the oil and beat until incorporated. next, add the egg, milk, and vanilla. Continue to beat until smooth. In 2 additions, add the flour mixture, being sure to scrape down the sides of the bowl in between, until just mixed.
To Make the Sugar + Spice Coating:
  1. On a small plate, mix together the sugar, cinnamon, and cardamom.
To Bake the Cookies:
  1. Divide the dough into 24 equal pieces or about 2 tablespoons each (or you can use a medium cookie scoop). Using your hands, roll the dough pieces into balls. Working in batches, roll the balls in the sugar and spice mixture. Place them on a the baking sheet about 4-inches apart (these will spread). Sprinkle the tops evenly with some of the remaining sugar + spice mixture.
  2. Bake 1 tray at a time for 11 to 12 minutes, rotating the tray after 7 minutes, or until the edges are set and just beginning to brown. Continue until all the cookies are baked. Let the cookies cool on the baking sheets for 5 minutes. Transfer the cookies to a wire rack and let cool to room temperature before serving.

Notes

  • Chilling the dough for 30 minutes helps handle soft dough more easily.
  • Flattening cookies before baking results in thinner, crispier cookies, while leaving them unflattened yields thicker, fluffier results.

Nutrition Information

Calories 161kcal (8%) Carbohydrates 24g (8%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 5g (25%) Cholesterol 10mg (3%) Sodium 32mg (1%) Potassium 34mg (1%) Fiber 1g (4%) Sugar 15g (30%) Vitamin A 119IU (2%) Calcium 14mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 24 cookies

Amount Per Serving

Calories 161

% Daily Value*

Calories 161kcal 8%
Carbohydrates 24g 8%
Protein 1g 2%
Fat 7g 11%
Saturated Fat 5g 25%
Cholesterol 10mg 3%
Sodium 32mg 1%
Potassium 34mg 1%
Fiber 1g 4%
Sugar 15g 30%
Vitamin A 119IU 2%
Calcium 14mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.