I absolutely love sharing this Chai Spice Snickerdoodles Recipe because it’s a fun twist on a classic favorite that feels cozy and a little adventurous at the same time. When I first tried adding chai spices to snickerdoodles, I was amazed at how the fragrant blend of cardamom, ginger, cinnamon, and cloves brought these cookies to life in a way that’s perfect for fall, winter, or really anytime you want a warm, comforting treat.
You’ll find that these cookies strike a wonderful balance between soft chewiness and subtle spice — just enough to make you pause and savor each bite without overpowering the gentle sweetness. Whether you’re baking for a casual afternoon with friends or a festive gathering, this Chai Spice Snickerdoodles Recipe is sure to become a new family favorite that’s as delightful to bake as it is to eat.
Why You’ll Love This Recipe
- Unique Flavor Twist: Chai spices bring a warm and aromatic depth that elevates classic snickerdoodles.
- Simple Ingredients: You can likely find everything in your pantry, which means no special trips to the store.
- Quick and Easy: The dough comes together fast, making it perfect for a last-minute bake session.
- Perfect Texture: Soft, chewy cookies with just enough crispness on the edges every time.
Ingredients You’ll Need
The ingredients for this Chai Spice Snickerdoodles Recipe are straightforward but thoughtfully chosen to create a perfect balance between sweetness, spice, and texture. A few pantry staples paired with fresh ground chai spices make all the difference here.
- Granulated Sugar: Used both in the dough and the topping to give that classic snickerdoodle crunch and sweetness.
- Ginger Powder: Adds a warm, slightly pungent spice that pairs beautifully with cardamom and cinnamon.
- Cardamom: Freshly ground cardamom makes the flavors pop and adds a signature chai warmth.
- Cinnamon: Ground cinnamon is a must-have for snickerdoodles and works great both in the dough and on top.
- Cloves: Just a pinch to add depth and complexity to the chai spice blend.
- Canola Oil: I love this for a tender crumb and moist texture, plus it keeps the dough easy to mix.
- Pure Maple Syrup: Adds subtle sweetness and a hint of natural flavor that complements the spices.
- Whole Milk: Helps bring the dough together and keeps the cookies soft.
- Vanilla Extract: Enhances the overall flavor, creating a lovely background note.
- Flour: Using all-purpose flour works perfectly for structure.
- Baking Soda: Helps the cookies rise just enough without spreading too much.
- Salt: Balances sweetness and intensifies the spice flavors.
Variations
I like to encourage you to put your personal spin on this Chai Spice Snickerdoodles Recipe. Whether you want it more or less spicy, or even to make it dairy-free or vegan, this recipe adapts beautifully with just a few tweaks.
- Spice Adjustments: I sometimes add a bit more cardamom when I’m craving a stronger chai punch—feel free to tweak the spice amounts based on your mood.
- Dairy Substitution: I’ve swapped the whole milk for almond or oat milk when I was out of dairy, and the cookies still turned out soft and delicious.
- Sweetener Swap: If you prefer honey or agave instead of maple syrup, I’ve done that too with success—just watch the moisture level.
- Gluten-Free Version: Using a 1-to-1 gluten-free flour blend works well, just make sure to chill the dough slightly if it feels too sticky.
How to Make Chai Spice Snickerdoodles Recipe
Step 1: Prepare Your Oven and Topping Mix
Preheat your oven to 350°F (180°C) and line two large baking sheets with parchment paper. While the oven warms, mix all your topping ingredients—sugar, ginger, cardamom, cinnamon, and cloves—on a dinner plate. This chai-spiced sugar will be deliciously fragrant and ready to coat your cookies for that signature finish.
Step 2: Mix the Wet Ingredients
In a medium bowl, use a fork to vigorously mix canola oil, granulated sugar, maple syrup, and whole milk until the mixture looks a bit like applesauce—that means it’s nicely combined and a little thick. Then stir in your vanilla extract to layer on that sweet aroma.
Step 3: Add the Dry Ingredients and Form Dough
Sift in your flour, baking soda, salt, and cinnamon gradually, stirring well after each addition. When it’s all combined, get your hands in there! Kneading the dough with your hands helps it come together into one smooth, pliable ball—this is the best way to feel its perfect consistency.
Step 4: Shape and Coat Your Cookies
With clean, slightly moist hands (this helps prevent sticking), roll the dough into walnut-sized balls. Then gently pat each ball into the chai sugar topping on your plate, flattening them into roughly 2-inch discs coated in that spicy sugar mix.
Step 5: Bake to Perfection
Place the coated cookies, sugar side up, on your prepared baking sheets, spacing them at least 2 inches apart. This prevents sticking as they spread slightly while baking. Bake for 10 to 12 minutes, or until the bottoms are just starting to brown—this gentle browning is key to that perfect texture.
Step 6: Cool and Enjoy
Once baked, let the cookies cool on the baking sheet for about 5 minutes. This lets them set and finish cooking without breaking. Then transfer to a wire rack so they cool completely—you’ll love the soft, chewy texture paired with the chai spice crust once cooled.
Pro Tips for Making Chai Spice Snickerdoodles Recipe
- Get Fresh Spices: I always freshly grind my cardamom and cloves for this recipe—it makes a noticeable difference in aroma and flavor.
- Don’t Overmix: When combining wet and dry ingredients, mix until just combined to keep the cookies tender rather than tough.
- Cooling Time Matters: Let your cookies cool on the sheet before moving; they’re fragile when hot and need a little time to set.
- Moist Hands for Rolling: Slightly wetting your hands prevents the dough from sticking and helps get a smooth, even shape every time.
How to Serve Chai Spice Snickerdoodles Recipe
Garnishes
I often garnish these snickerdoodles with a light dusting of extra chai sugar right before serving for a little sparkle and extra spice kick. Sometimes, I add a tiny drizzle of melted white chocolate for special occasions—it pairs beautifully with the chai flavors.
Side Dishes
These cookies go wonderfully with a hot chai latte or a simple cup of black tea—perfect for an afternoon break. I also love serving them with sliced apples or a small charcuterie board for a cozy snack platter.
Creative Ways to Present
For the holidays, I arrange these snickerdoodles stacked on a festive plate with cinnamon sticks, star anise, and some dried orange slices. Wrapping a few in cellophane tied with twine makes for a charming homemade gift. Trust me, presentation makes them feel extra special!
Make Ahead and Storage
Storing Leftovers
I store leftover chai spice snickerdoodles in an airtight container at room temperature, and they keep their softness for up to 4 days. To keep them extra fresh, I add a slice of bread to the container which really helps maintain moisture.
Freezing
If you want to freeze these cookies, I recommend freezing the dough balls before baking. Just scoop and freeze them on a tray, then transfer to a freezer bag. When ready, bake them straight from the freezer with an extra minute or two added to the baking time.
Reheating
To refresh leftover baked cookies, pop them in a warm oven at 300°F for 5 minutes or microwave them for 10-15 seconds. This quickly revives their softness and warm aroma, making them taste freshly baked.
FAQs
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Can I make the dough ahead of time?
Absolutely! The dough can be made a day ahead and refrigerated, which actually helps develop flavor and makes it easier to handle. Just bring it to room temperature before rolling and baking.
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What if I don’t have all the chai spices?
No worries! The essential chai spices are cinnamon and cardamom, so you can still make delicious snickerdoodles with those two. Ginger and cloves add wonderful depth, but the cookies will still be tasty without them.
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Can I use butter instead of canola oil?
You can substitute melted butter, but keep in mind that it will change the texture and flavor slightly. Oil keeps the cookies tender and soft, while butter might make them a bit sturdier and richer.
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How do I keep the cookies soft and chewy?
Don’t overbake and make sure to cool them on the baking sheet for a few minutes before moving. Also, storing them with a slice of bread helps keep them moist for several days.
Final Thoughts
This Chai Spice Snickerdoodles Recipe has become one of my go-to treats when I want something that feels special but is actually quite easy to whip up. The enchanting chai spices give the cookies a comforting, cozy vibe that makes them perfect for sharing with loved ones or enjoying with a quiet cup of tea. I hope you give this recipe a try—you’ll love the warm aromas filling your kitchen and the sweet spicy comfort in every bite, just like I do each time.
Print
Chai Spice Snickerdoodles Recipe
- Prep Time: 20 Minutes
- Cook Time: 10 Minutes
- Total Time: 30 Minutes
- Yield: 12 to 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chai Spice Snickerdoodles are a delightful twist on the classic cookie, infused with warm, aromatic spices like cardamom, ginger, cloves, and cinnamon. Perfectly soft and chewy, they are coated in a spiced sugar topping that gives each bite a cozy chai-inspired flavor. Ideal for tea time or festive occasions, these cookies bring a comforting and exotic touch to your cookie jar.
Ingredients
For the topping:
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon ground ginger powder
- 1 1/2 teaspoon freshly ground cardamom
- 1/2 teaspoon freshly ground cinnamon
- 1 pinch freshly ground cloves
For the cookies:
- 1/2 cup (118ml) canola oil
- 1 cup (200g) granulated sugar
- 1/4 cup (59ml) pure maple syrup
- 3 tablespoon whole milk
- 2 teaspoon pure vanilla extract
- 2 cup (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C). Line two large baking sheets with parchment paper to prepare for baking.
- Mix Topping: On a dinner plate, thoroughly mix together the granulated sugar, ground ginger, freshly ground cardamom, freshly ground cinnamon, and freshly ground cloves. Set this spiced sugar mixture aside for later use.
- Combine Wet Ingredients: In a medium mixing bowl, use a fork to vigorously mix the canola oil, granulated sugar, pure maple syrup, and whole milk. Continue mixing for at least one minute until the mixture has a thick, applesauce-like consistency. Then stir in the pure vanilla extract.
- Add Dry Ingredients: Sift in the all-purpose flour, baking soda, salt, and ground cinnamon to the wet mixture, stirring continuously as you add them. Once combined, mix the dough with your hands to form a pliable, cohesive dough.
- Form Cookie Balls: Using clean, slightly moist hands, roll the dough into walnut-sized balls. Press each ball into the prepared spiced sugar topping on the plate, flattening them into roughly 2-inch (5cm) discs coated with the spiced sugar.
- Arrange on Baking Sheet: Place the sugar-coated discs onto the prepared baking sheets, sugar side up, spacing them about 2 inches (5cm) apart to accommodate slight spreading during baking. The dough should be tacky enough to transfer easily by flipping the cookies onto the sheet.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the cookies have browned slightly on the bottoms and appear set on top.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Transfer them to a cooling rack to cool completely before serving.
Notes
- For best results, use freshly ground spices to maximize the chai flavor intensity.
- Make sure your hands are slightly moist when rolling the dough to prevent sticking.
- These cookies are best stored in an airtight container at room temperature for up to 5 days.
- If desired, substitute the whole milk with a dairy-free alternative to make the recipe dairy-free.
- Do not overbake to keep the cookies soft and chewy.
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
