Description

Soft, chewy snickerdoodle cookies infused with cozy chai spices like cardamom, ginger, and cinnamon. These budget-friendly, family-approved treats are perfect for autumn baking and smell like a coffee shop.

Ingredients

Scale

1 cup (226g) unsalted butter, room temperature
1 cup (200g) granulated white sugar
1 cup (220g) light brown sugar, packed
2 large eggs, room temperature
2 teaspoons vanilla extract
2 ¾ cups (340g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons chai spice blend (or 1 tsp cinnamon, ½ tsp cardamom, ½ tsp ginger, ¼ tsp cloves, ¼ tsp black pepper)
½ cup (100g) granulated sugar (for coating)
1 tablespoon ground cinnamon (for coating)

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, and chai spice blend. Set aside.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until light, fluffy, and pale.
Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Mix in vanilla extract.
Gradually add the dry ingredients to the wet mixture on low speed. Mix just until the flour disappears; do not overmix.
Cover the bowl with plastic wrap and chill the dough in the fridge for at least 30 minutes (up to 24 hours).
In a shallow bowl, mix the ½ cup granulated sugar with the 1 tablespoon cinnamon for the coating.
Scoop dough into 1.5-tablespoon balls and roll them in the cinnamon-sugar mixture until fully coated.
Place dough balls on prepared baking sheets, spaced about 2 inches apart.
Bake for 10-12 minutes until edges are set and lightly golden, but centers still look soft.
Let cookies sit on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.

Notes

Room temperature butter is crucial for proper creaming. Do not overbake as cookies continue to cook on the hot pan. Dough can be frozen for up to 3 months; bake from frozen adding 1-2 minutes to bake time. For gluten-free option, use a 1-to-1 gluten-free flour blend.

Prep Time: 20 minutes
Cook Time: 10-12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 13
Sodium: 80
Fat: 6
Saturated Fat: 3.5
Carbohydrates: 21
Fiber: 0.5
Protein: 2

Keywords: chai cookies, snickerdoodle, fall baking, chai spice, cinnamon sugar cookies, easy dessert, family friendly