0 from 9 votes
Chai Sugar Cookies
These chai sugar cookies are a delicious spin on the classic snickerdoodle. Instead of being rolled in just cinnamon sugar, they’re coated in a chai spice blend mixed with sugar. The result is a tender, chewy cookie with crisp edges and a perfectly spiced finish. These Chai Snickerdoodles will be a favorite Fall cookie!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Servings: 24
Calories: 185 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Chai Cookies:
- 1 cup butter (softened)
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups flour (for slightly thicker cookie, use 2 2/3 cups)
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 teaspoons chai spice blend (recipe below)
Chai Spice Blend:
- 1 Tablespoon cinnamon
- 1 1/4 teaspoon cardamom
- 1 teaspoon ginger
- 1/4 to 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- pinch black pepper
Chai Sugar Mixture (for rolling the dough balls in):
- 1/3 cup sugar
- 1 Tablespoon chai spice blend
Instructions
- In a large mixing bowl, cream butter, brown sugar, and sugar for 4 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1 minute longer.
- Make the chai spice blend by mixing together cinnamon, cardamom, ginger, cloves, nutmeg, and a pinch of black pepper.
- Stir in flour, cream of tartar, baking soda, salt, and 2 teaspoons of chai spice blend. Stir just until combined.
- In a small bowl, stir together the remaining chai spice blend (1 Tablespoon) and 1/3 cup of sugar.
- Cover the dough and chill for 25-30 minutes.
- Preheat oven to 350 degrees. Roll into small balls until round and smooth. Drop into the chai spiced mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. *To make flatter chai snickerdoodles, press down in the center of the ball before placing it in the oven. This helps to keep them from puffing up in the middle.
- Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.
Cup of Yum
Notes
- Don’t Overbake: These cookies are soft and chewy, so take them out when the edges are just golden, and the centers still appear slightly underbaked. They'll continue to firm up as they cool, resulting in the perfect texture.
- Chill the Dough: To ensure the cookie dough isn't too sticky to roll, refrigerate it for 30 minutes. Chilling also helps prevent the cookies from spreading too much while baking.
- Adjust Spice Levels: If you love extra spice, feel free to increase the amount of cinnamon or ginger in the dough or the coating. You can also add a pinch of black pepper for a touch of peppery spice.
Nutrition Information
Calories
185kcal
(9%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
36mg
(12%)
Sodium
163mg
(7%)
Potassium
45mg
(1%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
260IU
(5%)
Vitamin C
0.04mg
(0%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 185
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 163mg | 7% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.