Chai Spiced Snickerdoodles
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Total Time
28 mins
-
Servings
30 cookies
-
Calories
137 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Chai Spiced Snickerdoodles
Description
Chai Spiced Snickerdoodles start by softening butter and eggs to room temperature before mixing the dough. The dry ingredients include flour, cream of tartar, baking soda, chai spices, and salt (if unsalted butter is used). The chai spice blend is incorporated into the dough and a separate sugar coating combined with cinnamon to roll the cookie dough balls before baking.
The dough is mixed just until combined to avoid tough cookies, and the spices provide a distinctive chai flavor profile. Baking at 400°F produces cookies with slightly crisp edges and a soft, tender center. Preparing dough and cookie balls ahead of time is possible, allowing for flexible baking schedules.
These cookies can be stored at room temperature in an airtight container for up to a week, or frozen dough balls can be kept for up to three months. Variations in chai spice amounts allow customization of spice intensity.
Using salted or unsalted butter only affects the salt addition, and cream of tartar is critical for the snickerdoodle texture and flavor. The recipe is adaptable with gluten-free flours, but cream of tartar should not be substituted.
Ingredients
- 1 cup butter salted or unsalted, see recipe notes, softened
- 1 1/4 cup sugar 250 g
- 2 egg room temperature
- 2 3/4 cup all-purpose flour 365 g
- 2 teaspoons cream of tartar 9 g
- 1 teaspoon baking soda 6 g
- 2 1/2 teaspoons chai spice
- 1/4 teaspoon salt only if using unsalted butter
Sugar Coating
- 1 tablespoons sugar 20 g
- 2 teaspoons chai spice
- 2 teaspoons cinnamon
Instructions
- Prep: Take butter and eggs out of the fridge at least 60 minutes before you're ready to bake to soften butter and bring eggs to room temperature (or, see recipe notes). Preheat oven to 400 degrees.
- Whisk Dry Ingredients: In a medium-sized bowl, mix the flour with cream of tartar, baking soda, chai spice, (and salt if using unsalted butter), and whisk so that it is all well combined.
- Mix Sugar Coating: In a small bowl, mix the sugar coating and set aside.
- Beat Butter and Sugar: In a large bowl, add softened butter and sugar. Use a hand mixer (or a stand mixer with the paddle attachment) on low speed and mix butter and sugar together until just combined, only about 1-2 minutes.Add one egg at a time, mix in with butter and sugar until just combined, then add the second egg. Beat/mix until eggs are just incorporated, do not overbeat. Only about 15-30 seconds for each egg.
- Add Flour: Slowly add flour mixture to butter, sugar, and eggs, about 1/3 of the mixture at a time. Use a spatula to scrape the butter and sugar off of the edges of the bowl and fold down into flour mixture and mix. Then use a large spoon to mix it all together before adding next 1/3 amount of the flour mixture until all flour is mixed into a dough.
- Roll and Coat: Roll out 1 to 2 inch balls in the palm of your hand, or use a cookie scoop. Roll the ball in the sugar chai coating, ensuring they are all coated.
- Bake: Place coated cookie dough balls on an ungreased baking sheet 2 inches apart and bake in the middle rack for 9 minutes.
- Cool: Let cool on baking sheet for 5 minutes before transferring to a wire rack.
- Enjoy!
Notes
- Store cooled cookies in an airtight container at room temperature for up to 1 week.
- Freeze dough balls uncoated for up to 3 months; thaw to room temperature before baking.
- Prepare dough ahead and refrigerate for up to 2 days before shaping.
- Adjust chai spice level in the sugar coating to control flavor intensity.
- Use salted butter without adding extra salt; add salt only if unsalted butter is used.
- Cream of tartar is essential; do not substitute for authentic snickerdoodle texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 90mg | 4% |
| Potassium | 55mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 9g | 18% |
| Vitamin A | 206IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
