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–+ servings
chai flavored snickerdoodle cookies

Chai Snickerdoodle Cookies

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 1 Mixing bowl
  • 1 Electric mixer
  • 1 Baking sheet
  • 1 Parchment paper
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Cooling rack

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup granulated sugar for rolling
  • 1 teaspoon ground cinnamon for rolling

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
  • Add the eggs and vanilla extract to the butter mixture and beat until well combined.
  • In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, cardamom, ginger, cloves, and nutmeg.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a dough.
  • Cover the dough and refrigerate for 30 minutes.
  • In a small bowl, mix together the 1/4 cup of granulated sugar and 1 teaspoon of cinnamon for rolling.
  • Scoop tablespoon-sized amounts of dough, roll them into balls, and then roll each ball in the cinnamon-sugar mixture.
  • Place the dough balls about 2 inches apart on the prepared baking sheet.
  • Bake in the preheated oven for 10 minutes, or until the edges are lightly golden.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Notes

For a more intense chai flavor, you can add an extra pinch of spices like cardamom or cinnamon to the dough. Make sure to chill the dough properly, as this helps the cookies hold their shape and prevents them from spreading too much during baking. If you prefer a chewier cookie, slightly underbake them and let them set on the baking sheet.
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