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Chai Spice Snickerdoodles Recipe

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Chai Spice Snickerdoodles

I have the best treat for you today… chai spice snickerdoodles! Because what could be better than combining two of my very favorite treats? I started with my favorite snickerdoodle recipe, bumped up the flavor with a delicious chai spice mix, and bam – these cookies are amazing! They’re the perfect treat for a chilly day with a glass of milk or  a cup of tea. I love that by mixing the chai spice mix into the cookie dough itself, the flavor is evenly distributed. They have a nice mellow spice undertone without being at all overpowering. My kids (who are totally wimps about spice) loved these and couldn’t get enough.

Chai Spice Snickerdoodles

The cookies themselves are soft and chewy and just slightly crisp around the edges, exactly the way snickerdoodles should be. They’re sweet and flavorful, and such a fun twist on an old classic. These are definitely a new favorite cookie at my house!

Chai Spice Snickerdoodles

How To Make Chai Spice Snickerdoodles

INGREDIENTS:

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cloves
  • 1/8 teaspoon finely ground black pepper
  • cinnamon sugar (for rolling)

DIRECTIONS:

  1. In a large bowl or the bowl of a stand mixer, beat together the butter and sugars until light and fluffy. Add the egg and vanilla and beat until smooth.
  2. Add the flour, salt, baking soda, cream of tartar, cinnamon, cardamom, ginger, cloves, and black pepper, and mix until combined.
  3. Chill the dough in the refrigerator for 30 minutes. Toward the end of the chilling time, preheat the oven to 300 and line two baking sheets with parchment or silicone liners.
  4. Roll the dough into 1 inch balls, then roll each ball in the cinnamon sugar. Place one inch apart on the prepared baking sheets. Bake 12-13 minutes, or until just golden on the bottom.
  5. Remove from oven and let cool for a few minutes before removing to a cooling rack. Enjoy!
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Chai Spice Snickerdoodles Recipe

The chai spice snickerdoodles are a delicious twist on a classic cookie recipe.

Course Dessert
Cuisine American
Keyword spices
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 57 minutes
Servings 24 cookies
Calories 94 kcal

Ingredients

  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cloves
  • 1/8 teaspoon black pepper finely ground
  • cinnamon sugar for rolling

Instructions

  1. In a large bowl or the bowl of a stand mixer, beat together the butter and sugars until light and fluffy. Add the egg and vanilla and beat until smooth.
  2. Add the flour, salt, baking soda, cream of tartar, cinnamon, cardamom, ginger, cloves, and black pepper, and mix until combined.
  3. Chill the dough in the refrigerator for 30 minutes. Toward the end of the chilling time, preheat the oven to 300 and line two baking sheets with parchment or silicone liners.
  4. Roll the dough into 1 inch balls, then roll each ball in the cinnamon sugar. Place one inch apart on the prepared baking sheets. Bake 12-13 minutes, or until just golden on the bottom.
  5. Remove from oven and let cool for a few minutes before removing to a cooling rack. Enjoy!
Nutrition Facts
Chai Spice Snickerdoodles Recipe
Amount Per Serving (1 cookie)
Calories 94 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Cholesterol 17mg6%
Sodium 85mg4%
Potassium 20mg1%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 7g8%
Protein 1g2%
Vitamin A 128IU3%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Chai Spice Snickerdoodles

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