Chewy Chai Snickerdoodles
User Reviews
4.9
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Total Time
1 hr
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Servings
24 cookies
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Course
Main Course
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Cuisine
American
Chewy Chai Snickerdoodles
Description
Chewy Chai Snickerdoodles incorporate a blend of traditional baking ingredients such as flour, baking powder, and baking soda, with chai-inspired spices: ginger, cinnamon, cardamom, cloves, allspice, and freshly ground black pepper. Cream cheese and melted butter create a smooth, rich dough that yields a tender interior. After mixing, dough balls are rolled in a sugar-cinnamon-cardamom topping, then gently flattened before baking. This method produces chewy cookies with a fragrant chai spice profile and slightly crackled top.
These cookies suit serving alongside tea or coffee and make a comforting treat in cooler weather. Their chewy texture contrasts with the lightly crisped edges from the cinnamon sugar coating. The chai spices add a layered warmth distinct from typical snickerdoodles.
Ensure even coating of the spiced sugar topping before baking for flavor and texture. Divide dough into 24 equal pieces for uniform cookies. Baking time and temperature should be monitored to preserve chewiness without overbaking.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon 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 sugar
- 2 ounces cream cheese softened
- 6 tablespoons unsalted butter melted and warm
- 1/3 cup vegetable oil
- 1 egg large
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Topping
- 1/4 cup sugar
- 1 teaspoon cinnamon
- pinch cardamom
Instructions
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking powder, soda, salt, ginger, cinnamon, cardamom, cloves, allspice and pepper.
- In the bowl of your electric mixer, add the sugar, cream cheese and butter. Beat until light and fluffy, 1 to 2 minutes. Beat in the oil until combined. Add the egg, milk and vanilla extract untiled combined and smooth. Add the flour in two additions, scraping down the sides if needed and beating until just combined.
- Mix together the topping ingredients (sugar, cinnamon, cardamom) on/in a large plate or bowl. Take the cookie dough and divide it into 24 equal pieces, rolling each into a smooth ball. Roll each ball in the topping and place it on a baking sheet, keeping the cookies about 2 inches apart. Use the bottom of a drinking glass to gently press the cookie balls into flattened pieces of dough. Sprinkle the tops with any extra cinnamon sugar mixture.
- Bake the cookies for 11 to 12 minutes, turning once during cook time. Let the cookies cool for 5 minutes, then transfer to a wire rack to completely cool before serving.
Notes
- Use softened cream cheese and warm melted butter for smooth dough consistency.
- Roll dough balls thoroughly in the spiced sugar topping for even flavor and texture.
- Flatten the dough balls gently to encourage uniform baking and chewy centers.
- Make 24 cookies for best size and cooking results per the recipe.
User Reviews
Overall Rating
4.9
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