Go Back
- 2 3/4 cups all-purpose flour - 1 teaspoon cream of tartar - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/2 teaspoon ground cardamom - 1/4 teaspoon ground cloves - 1/2 teaspoon salt - 1 cup unsalted butter, softened - 1 1/2 cups granulated sugar - 1/4 cup brown sugar, packed - 2 large eggs - 1 teaspoon pure vanilla extract - 1/4 cup granulated sugar (for rolling) - 1 tablespoon ground cinnamon (for rolling) You can replace all-purpose flour with gluten-free flour for a gluten-free version. If you don’t have cream of tartar, use lemon juice or vinegar. You can swap brown sugar with more granulated sugar if needed. Use fresh spices for the best flavor. Fresh ground spices will give your cookies a warm and rich taste. Ensure your butter is softened to room temperature for easy mixing. High-quality vanilla extract will enhance the overall flavor. Always measure your ingredients accurately for perfect results. Start by preheating your oven to 350°F (175°C). While it warms, line a baking sheet with parchment paper. This helps the cookies not stick and makes cleanup easy. In a medium bowl, combine 2 3/4 cups of all-purpose flour, 1 teaspoon of cream of tartar, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/2 teaspoon of ground cardamom, 1/4 teaspoon of ground cloves, and 1/2 teaspoon of salt. Whisk these together well and set the bowl aside for later. Take a large mixing bowl and add 1 cup of softened unsalted butter, 1 1/2 cups of granulated sugar, and 1/4 cup of packed brown sugar. Use an electric mixer on medium speed to cream these together for about 3-4 minutes. Your mix should be light and fluffy. Next, add 2 large eggs to the butter-sugar mix, one at a time. Make sure to mix well after each egg. Then, stir in 1 teaspoon of pure vanilla extract until everything combines nicely. Now, slowly add the dry mixture from the medium bowl to the wet mixture. Mix until just combined. Be careful not to overmix; this can make your cookies tough. In a small bowl, mix 1/4 cup of granulated sugar with 1 tablespoon of ground cinnamon. This will be used for rolling the cookies. Now, using a cookie scoop or your hands, form the dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture to coat it well. Place the coated cookie balls on your prepared baking sheet, leaving about 2 inches between each one. Bake in the preheated oven for 10-12 minutes. The edges should be lightly golden, and the tops should look set. After baking, let the cookies cool on the sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. When making Spiced Chai Snickerdoodle Cookies, avoid these common errors: - Overmixing the dough: This makes cookies tough. Mix until just combined. - Using cold butter: Always use softened butter. Cold butter doesn’t mix well. - Skipping the chilling step: Even if not required, chilling helps flavors blend. For soft and chewy cookies, follow these tips: - Measure flour correctly: Use the spoon-and-level method to avoid too much flour. - Don't skip the cream of tartar: It gives cookies their signature tang and chewiness. - Watch baking time: Take them out when edges are golden but centers are soft. Rolling cookies in cinnamon sugar adds flavor. Here’s how to do it right: - Make uniform balls: Use a cookie scoop for even sizes. This ensures even baking. - Coat thoroughly: Roll each ball in the cinnamon sugar mix until fully covered. - Space them out: Keep about 2 inches apart on the baking sheet to allow spreading. {{image_4}} You can make your cookies even more exciting by adding spices. Try adding a pinch of nutmeg for warmth. You can also use allspice for a more complex flavor. A dash of black pepper can add a subtle kick. Just be careful not to overpower your chai flavor. Each spice enhances the cookie's taste in a unique way. If you need a gluten-free version, swap out the all-purpose flour. Use a gluten-free flour blend instead. Look for blends that include xanthan gum for the best texture. This will help the cookies hold together well. Adjust your baking time slightly if needed. Enjoy the same great taste without the gluten! Mix-ins can add fun and flavor to your cookies. Try adding chopped nuts like pecans or walnuts for crunch. You can also include chocolate chips for a sweet surprise. If you want a fruity twist, add dried fruit like raisins or cranberries. Mix-ins can change the cookie's texture and taste, making each bite special. Just remember to keep your mix-ins balanced with the cookie dough! To keep your spiced chai snickerdoodle cookies fresh, store them in an airtight container. Line the bottom with parchment paper to absorb moisture. Keep the container at room temperature for the best taste and texture. If the room is warm, you can also store them in the fridge to extend freshness. If you want to save some cookies for later, freezing is the way to go. Place the baked cookies in a single layer on a baking sheet. Freeze them for about an hour until firm. Once frozen, transfer them to a freezer-safe bag. Be sure to label the bag with the date. These cookies can last up to three months in the freezer. These cookies stay fresh for about one week at room temperature. Serve them with a warm cup of chai tea for the perfect pairing. For added fun, sprinkle some extra cinnamon sugar on top just before serving. Enjoy the delightful flavors and warm spices that make these cookies special! You can use lemon juice or white vinegar in place of cream of tartar. Use 1 teaspoon of either for every 1 teaspoon of cream of tartar. This substitution will help the cookies rise and keep them fluffy. The cookies are done when the edges turn light golden brown. The tops should look set and not shiny. Remember, they will firm up as they cool on the baking sheet. Yes, you can make the dough ahead of time. Wrap it tightly in plastic wrap and store it in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just thaw it overnight in the fridge before baking. To make the cookies spicier, add more cinnamon, ginger, or cardamom. Just a pinch can change the flavor! For milder cookies, reduce the spices by half. Taste the dough before baking to get it just right. In this post, we covered key ingredients and steps for making cookies. You learned about ingredient quality, mixing methods, and tips for perfect texture. Variations like gluten-free options and mix-ins add fun. Proper storage can keep your cookies fresh for longer. Remember, baking is both a science and an art. Enjoy the process and share delicious treats with others. Happy baking!

Spiced Chai Snickerdoodle Cookies

Indulge in the warm flavors of Spiced Chai Snickerdoodle Cookies! These delicious treats blend classic snickerdoodle goodness with aromatic chai spices for a unique twist. In just 30 minutes, you can whip up a batch that's perfect for sharing or enjoying with your favorite cup of chai tea. Don’t miss out on creating these irresistible cookies – click to explore the full recipe and bring this delightful treat to your kitchen!
Print Recipe Pin Recipe

Ingredients
  

2 3/4 cups all-purpose flour

1 teaspoon cream of tartar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 cup unsalted butter, softened to room temperature

1 1/2 cups granulated sugar

1/4 cup brown sugar, packed tightly

2 large eggs

1 teaspoon pure vanilla extract

1/4 cup granulated sugar (for rolling)

1 tablespoon ground cinnamon (for rolling)

Instructions
 

Preheat the oven: Begin by preheating your oven to 350°F (175°C). While the oven warms, line a baking sheet with parchment paper to prevent sticking.

    Prepare the dry ingredients: In a medium bowl, combine the flour, cream of tartar, baking soda, ground cinnamon, ground ginger, ground cardamom, ground cloves, and salt. Whisk these ingredients together until well blended, then set the bowl aside.

      Cream the butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer. Beat the mixture on medium speed for about 3-4 minutes, until it becomes light and fluffy.

        Incorporate the eggs and vanilla: Add the eggs one at a time to the butter-sugar mixture, mixing thoroughly after each addition. Next, stir in the vanilla extract until well combined.

          Combine wet and dry ingredients: Gradually add the dry ingredients from the medium bowl to the wet ingredients. Mix until just combined; be careful not to overmix, as this could make the cookies tough.

            Prepare the cinnamon-sugar mixture: In a small bowl, mix together the remaining granulated sugar and ground cinnamon to create a rolling mixture for the cookies.

              Form the cookie balls: Using a cookie scoop or your hands, form the cookie dough into 1-inch balls. Roll each ball thoroughly in the cinnamon-sugar mixture to coat completely.

                Arrange on baking sheet: Place the coated cookie balls onto the prepared baking sheet, ensuring they are spaced about 2 inches apart to allow for spreading during baking.

                  Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the tops appear set. Keep in mind that the cookies will continue to firm as they cool.

                    Cool down: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Carefully transfer them to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: Approximately 24 cookies

                        - Presentation Tips: For a charming display, serve the cookies on a rustic wooden board alongside a small bowl of chai spice. Pair them with a warm cup of chai tea for a delightful tasting experience!