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Chai Spice Snickerdoodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 73 reviews
  • Author: Lauren
  • 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

Scale

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

  1. Preheat Oven: Preheat your oven to 350°F (180°C). Line two large baking sheets with parchment paper to prepare for baking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://tastyrates.com/chai-spice-snickerdoodles-recipe/