Soft, chewy, and filled with warm spices like ginger, cinnamon, cardamom, all spice, and a little black pepper, these yummy snickerdoodles are hard to resist. Cozy up with a cup of tea or coffee and a plate of these delectable cookies.
One of my favorite traditions for the holidays is making cookie tins and platters for friends and family. You have your bars, sandwich cookies, cut-out cookies, and a drop cookie. I won’t have all the variety but I do know that these chai snickerdoodles are going to be the perfect addition.
I recently have been on a mission to add chai spices to anything that I can. If you’ve followed my blog at all, you know that I need chai in my life. The warm spices just bring a feeling of comfort and makes me want to just snuggle up by the fireplace. Snickerdoodles seemed to be the perfect option to incorporate these beautiful chai spices because it already has a cinnamon sugar coating and the buttery dough soaks up the extra spices added so you can really taste each warming note.
To incorporate the spices, I add them to the dough and to the coating. Making these snickerdoodles is actually very easy. I combine all of the spices in a bowl with sugar first, reserve a little for the coating and combine the rest with butter to create the cream base. Then you add in the rest of the ingredients to make the dough. Once you’ve rolled the cookie dough into balls, it is important to chill the dough.
WHY IS IT IMPORTANT TO CHILL THE COOKIE DOUGH?
Because when the dough is chilling, the flour can absorb the moisture from the butter and eggs making the cookies more soft and chewy.
Looking for more cookie platter ideas?
Chai Spice Pumpkin Muffins
Mango Lassi Loaf Cake
Vegan Amaretti Cookies
Pumpkin Bread
Chewy Chai Snickerdoodle Cookies
Ingredients
- 2 3/4 c All Purpose Flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 c white sugar
- 1 c brown sugar
- 1 c butter, softened
- 2 1/2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1 tsp ground cardamom
- 1/2 tsp ground allspice
- 1/4 tsp finely ground black pepper
- 1 egg
- 1/2 tsp vanilla extract
Instructions
- In a medium sized bowl, combine sugars, cinnamon, ginger, cardamom, allspice, and black pepper.
- Mix completely and reserve 1/4 c separately for the coating.
- Combine softened butter with the unreserved sugar and spice mix. Cream this mixture together until soft and fluffy.
- Add in the egg and vanilla extract. Whisk until fully incorporated.
- Finally add in the flour, baking soda, baking powder, and salt. Mix gently until just combined.
- Using a 1" scoop, roll into balls and refrigerate for at least 3 hours.
- When you are ready to bake, preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper or silicone mat.
- Roll the cookie dough balls in the reserved sugar and spice coating then place 1" apart on the cookie sheet.
- Bake 10-12 minutes.
- Remove from oven and cool on wire rack.
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