Description

These Fall Spiced Chai Snickerdoodle Cookies combine the nostalgic crunch of a classic snickerdoodle with the warm, aromatic complexity of chai tea. They feature a crackly, sugary exterior and a soft, chewy center infused with cardamom, ginger, cloves, and black pepper.

Ingredients

Scale

1 cup (226g) unsalted butter, room temperature
1 cup (200g) granulated sugar
½ cup (100g) light brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla extract
2 ½ cups (315g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground black pepper
½ cup (100g) granulated sugar (for coating)
1 tablespoon ground cinnamon (for coating)
1 teaspoon chai spice blend (for coating)
Optional: ½ cup white chocolate chips
Optional: ¼ cup chopped pistachios

Instructions

In a medium bowl, whisk together the flour, baking soda, salt, 1 teaspoon cinnamon, ½ teaspoon cardamom, ½ teaspoon ginger, ¼ teaspoon cloves, and ¼ teaspoon black pepper. Set aside.
In a large bowl, beat the room-temperature butter, 1 cup granulated sugar, and ½ cup brown sugar together until light and fluffy, about 3-4 minutes.
Beat in the egg and vanilla extract until fully combined, scraping down the sides of the bowl.
Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined. Do not overmix.
Cover the bowl and refrigerate the dough for at least 30 minutes (or up to 24 hours) to firm up the butter and meld flavors.
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a small bowl, mix ½ cup granulated sugar, 1 tablespoon cinnamon, and 1 teaspoon chai spice blend for the coating.
Scoop dough into 1.5-tablespoon balls and roll them in the sugar-spice mixture until fully coated.
Place dough balls on baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes until edges are lightly golden but centers still look slightly soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Room temperature butter is essential for proper creaming. Chilling the dough prevents excessive spreading and improves texture. Do not overbake; cookies will firm up as they cool. For gluten-free option, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free butter sticks.

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

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 16
Sodium: 120
Fat: 8
Saturated Fat: 5
Carbohydrates: 26
Fiber: 1
Protein: 2

Keywords: chai cookies, snickerdoodle, fall baking, chai spice, cardamom cookies, easy cookie recipe, autumn desserts