Chai Spiced Snickerdoodles Recipe
Soft, thick cinnamon sugar cookies kissed with warm chai spices—this Chai Spiced Snickerdoodles Recipe is everything cozy you want from a holiday cookie plate, any time of year.
If you already love classic snickerdoodles, these chai spiced snickerdoodles are their slightly more sophisticated cousin: still soft and chewy, but layered with cardamom, ginger, and cloves. This chai spice cookies recipe is one I pull out as soon as the weather dips below “shorts and sandals” here in the States. I’ve brought these chai snickerdoodle cookies to cookie exchanges, tucked them into teacher gift boxes, and served them next to big mugs of milky tea on quiet Sunday afternoons.
What makes this spiced snickerdoodle recipe special is the chai flavor—those warm spices turn simple cinnamon sugar cookies into a fragrant chai dessert recipe that smells like you’ve been baking all day. They’re still quick, still unfussy, and yes, still the soft snickerdoodle cookies you grew up with…just dressed up for the holidays.
Why You’ll Love This Recipe
- Big chai flavor without being overwhelming – The chai spice is cozy and fragrant, not harsh or bitter.
- Soft and chewy, never dry – These chai flavored snickerdoodles stay tender for days thanks to cream of tartar and just the right butter-to-flour balance.
- Perfect holiday chai cookies – The flavor screams “spiced holiday cookies,” so they’re ideal for Thanksgiving, Christmas, and winter gatherings.
- Simple pantry ingredients – No fancy equipment or unusual ingredients; you probably have almost everything at home already.
- Make-ahead friendly – The dough freezes beautifully, so you can bake off a small batch whenever that cookie craving hits.
- Kid-approved but grown-up enough for tea time – My grandkids love them, and my book club friends request them every year.
- Great for gifting – These travel well in cookie boxes and stay pretty, with that sparkly cinnamon sugar coating.
- Easy to customize – Make them dairy-free, extra spicy, or even stuff them with caramel—there are so many fun twists.
Ingredients
Here’s everything you need to make this Chai Spiced Snickerdoodles Recipe. I’ll note a few handy tips and swaps as we go.
For the cookie dough:
- 2 ¾ cups (330 g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature
- (If using salted butter, reduce added salt to a pinch.)
- 1 ¼ cups (250 g) granulated sugar
- ¼ cup (50 g) packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
For the chai-cinnamon sugar coating:
- ¼ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- Pinch of ground cloves
A few ingredient notes from my kitchen to yours:
- Flour: Spoon and level your flour (don’t scoop straight from the bag) so the cookies stay soft and don’t turn out cakey.
- Spices: Fresh spices matter here—if your cinnamon or cardamom is older than a couple of years, it may be time for a refresh.
- Butter: Let it sit out 30–45 minutes; it should be slightly cool but easily dented with a finger, not greasy or melting.
- Eggs: Room temp eggs mix into the butter more evenly and help create a fluffy dough.
Directions
1. Preheat your oven and prep your pans.
Set your oven to 350°F (175°C) and line 2 large baking sheets with parchment paper. This keeps the bottoms from over-browning and makes cleanup a breeze.
2. Whisk the dry ingredients.
In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg. The goal is to evenly distribute the chai spices so you don’t get a big “clove bomb” in one bite.
3. Cream the butter and sugars.
In a large mixing bowl (or the bowl of a stand mixer with the paddle attachment), beat the softened butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes, until light and fluffy. Scrape down the sides of the bowl halfway through so everything gets worked in.
4. Add eggs and vanilla.
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix again. The mixture should look creamy and slightly thick.
5. Mix in the dry ingredients.
Turn the mixer to low and gradually add the flour-spice mixture. Mix just until you don’t see streaks of flour. If the dough feels very sticky, let it rest for 5 minutes—flour continues to hydrate and the dough will firm up a bit.
6. Chill the dough (quick but helpful).
Cover the bowl and refrigerate for 20–30 minutes. This short chill helps control spreading and intensifies the chai flavor. If you’re in a hurry, you can skip it, but the cookies might spread a little more and be slightly thinner.
7. Make the chai-cinnamon sugar.
While the dough chills, stir together the sugar, cinnamon, ginger, cardamom, and cloves in a small bowl. This is what turns them from “just” cinnamon sugar cookies into real chai spiced snickerdoodles.
8. Shape and coat the cookies.
Scoop the dough into 1 ½ tablespoon portions (about the size of a golf ball). Roll each into a smooth ball, then roll generously in the chai-cinnamon sugar to coat. Place on the baking sheets, spacing about 2 inches apart.
9. Bake until just set.
Bake one sheet at a time for 9–11 minutes, or until the edges look set and the centers are puffed but still soft. The cookies will continue to firm up as they cool, so don’t wait for them to brown deeply.
10. Cool and enjoy.
Let the cookies rest on the baking sheet for 5 minutes, then move them to a wire rack to cool completely. If you like extra sparkle, you can sprinkle a little more sugar mix on top while they’re warm.
Servings & Timing
- Yield: About 28–32 cookies
- Prep Time: 20 minutes
- Chill Time: 20–30 minutes
- Bake Time: 9–11 minutes per batch
- Total Time: About 1 hour (including chill and baking multiple trays)
This timing is perfect for a weeknight baking session or a Saturday morning when you want the house to smell like spiced holiday cookies by lunchtime.
Variations
If you like to play with your recipes (I always do), here are a few easy twists on these chai snickerdoodle cookies:
- Extra-spicy chai: Add an extra pinch of black pepper and more ginger for a bolder chai dessert recipe with a gentle kick.
- Dairy-free version: Use a good-quality plant-based butter stick and check that your sugar is vegan-friendly.
- Chai latte snickerdoodles: Drizzle cooled cookies with a simple glaze made of powdered sugar, a splash of strong brewed chai tea, and vanilla.
- Stuffed cookies: Flatten a ball of dough, tuck in a soft caramel square or a small piece of white chocolate, and seal it up before rolling in sugar.
- Whole wheat twist: Swap ½ cup of the all-purpose flour for white whole wheat flour for a slightly nuttier flavor.
- Sparkle sugar finish: Mix a tablespoon of coarse sparkling sugar into the coating for extra crunch and shine.
Storage & Reheating
Room temperature:
Store cooled cookies in an airtight container at room temperature for 4–5 days. Layer them with parchment paper if you stack them, so the sugar coating doesn’t get rubbed off.
Freezer (baked cookies):
Freeze baked chai spiced snickerdoodles in a zip-top freezer bag for up to 2–3 months. Thaw at room temperature; no need to reheat unless you love warm cookies.
Freezer (cookie dough balls):
Roll dough into balls, coat in chai-cinnamon sugar, then freeze on a baking sheet until firm. Transfer to a freezer bag and freeze for 2–3 months. Bake from frozen, adding 1–2 extra minutes to the bake time.
Reheating:
If you like your cookies warm and soft, pop them in a 300°F oven for 3–4 minutes or microwave one cookie for about 8–10 seconds. Don’t overdo it or they’ll toughen.
Make-ahead tip:
You can make the dough up to 48 hours ahead. Keep covered in the fridge, then let it sit on the counter for 10–15 minutes before rolling into balls—it’ll be easier to work with.
Notes from My Kitchen
- Don’t overbake. This is the number one key to soft snickerdoodle cookies. Pull them when they still look a touch underdone in the center.
- Spice balance is personal. If you’re new to chai spice cookies, start with the amounts written. Next time, you can add a bit more cardamom or ginger if you decide you like stronger flavor.
- Mixing methods: A stand mixer makes this easy, but a hand mixer works just fine. I’ve even made them with a sturdy wooden spoon and some patience.
- Baking one tray at a time: This gives the most even results. If you bake two trays at once, rotate them halfway through.
- Chai tea shortcut: If you don’t want to buy lots of spices, you can use the contents of 2–3 chai tea bags mixed into the dry ingredients and the sugar coating. It’s not quite the same as individual spices, but it works nicely and tastes like holiday chai cookies.
Honestly, after testing these several times (my husband did not complain), I found that just a hint more cardamom than I first planned made them taste like something you’d find in a cozy little bakery.
FAQs
1. Can I make this Chai Spiced Snickerdoodles Recipe without cream of tartar?
You can, but the texture will change. Cream of tartar gives classic snickerdoodles their slight tang and chewy texture. Without it, they’ll be more like regular sugar cookies.
2. My cookies turned out flat—what went wrong?
Usually this means the butter was too soft or warm, or the dough wasn’t chilled. Next time, chill the dough and be sure your butter isn’t melty when you start.
3. Can I use pre-mixed chai spice instead of all the individual spices?
Yes, use about 2–3 teaspoons of a store-bought chai spice blend in the dough and another 1 teaspoon in the sugar coating. Adjust to taste since blends vary.
4. How do I keep my chai flavored snickerdoodles soft for days?
Store them in an airtight container, and you can tuck in a small piece of bread or a marshmallow to keep moisture in. They should stay soft and chewy for several days.
5. Are these cookies very spicy for kids?
Most kids handle them well; the spices are warm, not hot. If you’re baking for sensitive palates, reduce the ginger and cloves a bit the first time.
6. Can I double this spiced snickerdoodle recipe?
Absolutely. Just use a large bowl and be careful not to overmix once you add the flour. You may need to chill the dough a bit longer since a larger batch warms more slowly.
7. Can I make these gluten-free?
Use a cup-for-cup gluten-free baking blend that includes xanthan gum. The texture will be slightly different, but the chai flavor in these chai spice cookies still shines.
8. Do these chai snickerdoodle cookies spread a lot?
They spread a little and puff up nicely, but not into thin puddles—especially if you chill the dough and measure flour correctly.
Conclusion
These chai spiced snickerdoodles bring together everything I love about baking: familiar, nostalgic cookies with a little twist that makes people pause and say, “What is that flavor? It’s so good.” They’re simple enough for a weeknight treat, but special enough to anchor a tray of spiced holiday cookies.
If you try this Chai Spiced Snickerdoodles Recipe, let me know how it goes—leave a comment, share a photo, or tell me what spice tweaks you made. And if you’re in a baking mood, you might enjoy pairing these with classic ginger molasses cookies or a big batch of homemade chai latte to match.
Chai Spiced Snickerdoodles
Ingredients
- 2 3/4 cups all-purpose flour spooned and leveled
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup unsalted butter softened to room temperature (2 sticks / 226 g)
- 1 1/4 cups granulated sugar
- 1/4 cup light brown sugar packed
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup granulated sugar for chai-cinnamon sugar coating
- 1 teaspoon ground cinnamon for chai-cinnamon sugar coating
- 1/2 teaspoon ground ginger for chai-cinnamon sugar coating
- 1/2 teaspoon ground cardamom for chai-cinnamon sugar coating
- pinch ground cloves for chai-cinnamon sugar coating
Instructions
- Preheat your oven to 350°F (175°C). Line 2 large baking sheets with parchment paper to prevent over-browning and for easy cleanup.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, 2 teaspoons cinnamon, 1 teaspoon ginger, 1 teaspoon cardamom, 1/4 teaspoon cloves, and 1/4 teaspoon nutmeg until the spices are evenly distributed.2 3/4 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground cardamom, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg
- In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter, 1 1/4 cups granulated sugar, and 1/4 cup packed light brown sugar on medium speed for 2–3 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.1 cup unsalted butter, 1 1/4 cups granulated sugar, 1/4 cup light brown sugar
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix again until the mixture looks creamy and slightly thick.2 large eggs, 2 teaspoons pure vanilla extract
- With the mixer on low speed, gradually add the flour and spice mixture. Mix just until no dry streaks of flour remain. If the dough feels very sticky, let it rest for 5 minutes so the flour can hydrate and the dough can firm up slightly.
- Cover the bowl and refrigerate the dough for 20–30 minutes to help control spreading and intensify the chai flavor.
- In a small bowl, stir together 1/4 cup granulated sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon cardamom, and a pinch of cloves until well combined.1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cardamom, pinch ground cloves
- Scoop the chilled dough into 1 1/2-tablespoon portions (about the size of a golf ball). Roll each portion into a smooth ball, then roll generously in the chai-cinnamon sugar to coat. Place on the prepared baking sheets, spacing about 2 inches apart.
- Bake one sheet at a time for 9–11 minutes, or until the edges look set and the centers are puffed but still soft. Do not wait for the cookies to brown deeply; they will continue to firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. If desired, sprinkle a little extra chai-cinnamon sugar on top while they are still warm.
