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A close up of a chai snickerdoodle with spice coating and cracks.

Chai Snickerdoodles

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5 from 13 reviews

Description

Experience a sophisticated twist on a classic favorite with these Chai Snickerdoodles, featuring a scientifically balanced dough and a warming masala spice coating. These cookies offer a perfect harmony of chewy texture and complex aromatics, highlighted by the signature tang of cream of tartar.

Ingredients

  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, room temperature (65°F)
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1/4 cup granulated sugar (for coating)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground black pepper

Instructions

  1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt for at least 30 seconds to ensure even distribution.
  3. In a large bowl, use an electric mixer to cream the room temperature butter and 1.5 cups of granulated sugar on medium-high speed for exactly 3 minutes until light and aerated.
  4. Add the eggs one at a time, mixing until fully incorporated after each addition, then stir in the vanilla extract.
  5. Set the mixer to the lowest speed and gradually add the dry ingredients in three stages, mixing only until the white streaks of flour disappear.
  6. In a small bowl, whisk together the 1/4 cup of coating sugar with the cinnamon, cardamom, ginger, cloves, and black pepper.
  7. Scoop 1.5 tablespoon portions of dough (approx. 30g) and roll into smooth spheres.
  8. Roll each dough ball in the chai spice sugar mixture until evenly coated and place on the prepared baking sheets spaced 2 inches apart.
  9. Bake for 10 minutes; the centers should still look slightly puffy and underdone.
  10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish setting.

Notes

For the most consistent results, use a digital scale to measure your flour and ensure your leavening agents are fresh, as the reaction between cream of tartar and baking soda is essential for the cookie’s signature crackle. If your kitchen is particularly warm, chilling the rolled dough balls for 15 minutes before baking can help prevent excessive spreading.

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cookiessweet.com/chai-snickerdoodles/