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- 2 ¾ cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - ½ teaspoon salt - 1 tablespoon ground cinnamon - 1 teaspoon ground ginger - ½ teaspoon ground cardamom - ¼ teaspoon ground cloves - 1 cup unsalted butter, softened - 1 ½ cups granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - ⅓ cup granulated sugar - 1 tablespoon ground cinnamon In making Spiced Chai Snickerdoodles, I find using quality ingredients is key. For the dry mix, I use all-purpose flour. It gives the cookies structure. Cream of tartar adds a slight tang and helps the cookies rise. Baking soda is essential for leavening, while salt brings out the flavors. For the spices, I use cinnamon for warmth, ginger for a little bite, cardamom for its unique floral notes, and cloves for depth. Each spice adds to that cozy chai flavor. For the wet ingredients, I begin with unsalted butter. Softened butter blends well with sugar, making the dough creamy. Granulated sugar adds sweetness and helps with texture. Eggs bring moisture and bind everything together. A touch of vanilla extract rounds out the flavors perfectly. Lastly, the rolling mixture combines sugar and cinnamon. This sweet coating gives the cookies their signature look and extra flavor. Each bite is a delightful blend of spice and sweetness. {{ingredient_image_1}} 1. First, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. This helps the cookies not stick. 2. In a medium bowl, mix the dry ingredients. Combine 2 ¾ cups flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, ½ teaspoon salt, 1 tablespoon cinnamon, 1 teaspoon ginger, ½ teaspoon cardamom, and ¼ teaspoon cloves. Whisk them well. 3. In a large bowl, beat 1 cup of softened butter with 1 ½ cups sugar. Use a mixer to make it creamy and fluffy. This should take about 2-3 minutes. 4. Add 2 large eggs one at a time. Mix well after each egg. Then stir in 1 teaspoon of vanilla extract. 1. Gradually mix the dry ingredients into the butter mixture. Mix until it is just combined. Do not overmix; this keeps the cookies soft. 2. In a small bowl, mix ⅓ cup sugar with 1 tablespoon cinnamon. This is for rolling the cookies. 3. Scoop tablespoon-sized portions of dough. Roll each portion into a ball. Then roll these balls in the cinnamon-sugar mix until they are fully coated. 1. Place the rolled balls on the baking sheets, leaving about 2 inches between them. This gives them room to spread. 2. Bake in the preheated oven for 10-12 minutes. The edges should be lightly golden. The centers will look soft but will firm up as they cool. 3. Allow the cookies to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely. To make your Spiced Chai Snickerdoodles pop, adjust the spices. If you love chai, add more cinnamon or ginger. Just a pinch more can make a big difference. You can also mix in chocolate chips or nuts. These add a nice crunch and a new flavor twist. To get the best texture, avoid overmixing the dough. Mix until just combined. Overmixing can make the cookies tough. When you scoop the dough, leave space between the balls on the baking sheet. This helps them spread evenly while baking. For a beautiful display, use a decorative plate or tiered stand. You can dust a little extra cinnamon on top for flair. Serve your cookies with a warm cup of chai tea. The combo creates a cozy moment that everyone will enjoy! Pro Tips Chill the Dough: For thicker cookies, refrigerate the dough for 30 minutes before baking. This helps the cookies maintain their shape and enhances the flavors. Use Fresh Spices: Ensure your spices are fresh for the best flavor. Ground spices lose potency over time, so check their expiration dates. Perfect Baking Time: Keep an eye on the cookies towards the end of the baking time. They should be lightly golden around the edges but still soft in the middle. Experiment with Add-ins: Consider adding chopped nuts or white chocolate chips for an extra twist on flavor and texture! {{image_2}} To make gluten-free Spiced Chai Snickerdoodles, use gluten-free flour. This swap works well. Choose a blend that includes xanthan gum to help with texture. The cookies will still be soft and chewy. Follow the same steps in the recipe. If you need a dairy-free version, use plant-based butter. Brands like Earth Balance or Miyoko’s work great. This change keeps the cookies rich and tasty. Make sure to check the labels for any added ingredients. The rest of the recipe stays the same for best results. You can customize your cookies by adding other spices or extracts. Try nutmeg for warmth or vanilla for sweetness. A splash of almond extract adds a nice twist too. Feel free to mix and match spices based on your taste. This way, you can make each batch unique and exciting! To keep your Spiced Chai Snickerdoodles fresh, use airtight containers. Glass jars or plastic bins work well. Place parchment paper between layers to avoid sticking. Store cookies at room temperature for up to a week. For longer freshness, keep them in the fridge. If you prefer warm cookies, let them sit out for a bit before serving. You can freeze both the dough and baked cookies. For dough, scoop and roll it into balls. Place them on a baking sheet and freeze for about an hour. Once firm, transfer the balls to a freezer bag. To freeze baked cookies, let them cool completely first. Then, layer with parchment paper in a freezer-safe bag. To defrost, take out the dough or cookies. Leave them at room temperature for about 30 minutes. For dough, bake as usual, adding a minute or two if needed. For baked cookies, warm them in the oven for a few minutes. Enjoy the fresh taste anytime! Spiced Chai Snickerdoodles can last about one week. Store them in an airtight container at room temperature. This keeps them fresh and tasty. If you want to keep them longer, freeze them. They can last up to three months in the freezer. Yes, you can make the dough ahead of time! Prepare the dough and wrap it well in plastic wrap. Store it in the fridge for up to three days. You can also freeze it for up to three months. Just let it thaw in the fridge before baking. These cookies pair well with several drinks. A warm cup of chai tea is perfect! You can also serve them with coffee or hot chocolate. For a fun twist, try them with a scoop of vanilla ice cream. Spiced Chai Snickerdoodles are not gluten-free or dairy-free. You can make them gluten-free by using gluten-free flour. For a dairy-free option, swap the butter for a plant-based alternative. Always check labels to ensure all ingredients fit your diet. You learned how to make delicious Spiced Chai Snickerdoodles. We covered ingredients, step-by-step instructions, and helpful tips. Remember, you can modify the flavors to match your taste. Use gluten-free or dairy-free options if needed. Store them properly to keep freshness, and enjoy with your favorite drink. Happy baking!

Spiced Chai Snickerdoodles

Deliciously spiced cookies with a soft center and a cinnamon-sugar coating.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 2.75 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground cardamom
  • 0.25 teaspoon ground cloves
  • 1 cup unsalted butter, softened
  • 1.5 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.33 cup granulated sugar (for rolling)
  • 1 tablespoon ground cinnamon (for rolling)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, ginger, cardamom, and cloves until well combined.
  • In a large bowl, beat the softened butter and sugar together using a hand mixer or stand mixer until creamy and fluffy (about 2-3 minutes).
  • Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  • Gradually add the dry ingredient mixture to the butter mixture, mixing until just combined. Do not overmix.
  • In a small bowl, mix the rolling sugar and cinnamon together.
  • Scoop tablespoon-sized portions of the dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
  • Place the rolled balls onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will look soft but will firm up as they cool.
  • Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Arrange the cooled cookies on a decorative plate or tiered stand. You can dust a little extra cinnamon on top for a touch of elegance. For an extra cozy vibe, serve them with a warm cup of chai tea!
Keyword chai, cookies, dessert, snickerdoodles, spiced