Easy Chai Snickerdoodle Cookies Recipe

Chai snickerdoodle cookies combine the spiced comfort of chai tea with the classic chewiness and tang of snickerdoodle cookies.

This recipe dives deeper into technique, spice customization, and bakery-worthy results, offering insights missed by typical recipes—like how to layer flavors and keep cookies perfectly soft for days.

Whether you’re baking for the holidays or just craving something different, these cookies will fill your kitchen with irresistible aroma and deliver a crave-worthy treat every time.

Ingredients Checklist

Begin with well-measured ingredients and consider a few upgrades for flavor and texture. Here’s a complete list, plus substitution ideas to tailor the recipe to your taste.

For the Dough:

• 2 ¾ cups (345g) all-purpose flour

• 2 teaspoons cream of tartar

• 1 teaspoon baking soda

• ½ teaspoon fine sea salt

• 1 cup (226g) unsalted butter, softened

• 1 ¼ cups (250g) granulated sugar

• ¼ cup (55g) light brown sugar (adds depth and softness, not found in many basic recipes)

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract

• 2 teaspoons ground cinnamon

• 1 teaspoon ground cardamom

• ¾ teaspoon ground ginger

• ½ teaspoon ground allspice

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• 2 chai tea bags, contents emptied and finely crushed (or 2½ teaspoons loose chai tea, for maximum aroma)

For Rolling:

• ⅓ cup (65g) granulated sugar

• 2 teaspoons ground cinnamon

• ½ teaspoon cardamom

• ¼ teaspoon ground ginger

Optional Enhancements:

• Zest of 1 orange (brightens the spice, optional)

• ½ cup (80g) white chocolate chips or chopped nuts (for texture)

Equipment:

• Large and medium mixing bowls

• Electric mixer (stand or hand)

• Measuring cups and spoons

• Whisk and spatula

• Baking sheets

• Parchment paper or silicone mats

• Cookie scoop (for even portions)

• Wire rack

Step-by-Step Instructions

Carefully following these steps yields cookies with soft centers, crisp edges, and balanced chai flavor.

1. Prep and Preheat
Set your oven to 350°F (175°C). Line two baking sheets with parchment or silicone baking mats. Measure out and prep all ingredients before starting.

2. Mix Dry Ingredients
In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, cardamom, ginger, allspice, nutmeg, cloves, and the chai tea leaves. This ensures even spice distribution and no clumping.

3. Cream Butter and Sugars
In a large bowl, beat softened butter with both sugars on medium-high speed for 2–3 minutes, until light and fluffy. Scrape down the bowl as needed.

4. Add Eggs and Vanilla
Add eggs one at a time, beating well after each addition. Mix in vanilla extract (and orange zest, if using).

5. Combine Wet and Dry
Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix—stop as soon as no flour streaks remain. Fold in white chocolate chips or nuts if using.

6. Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least 45 minutes, or up to 24 hours. This prevents excessive spreading and enhances flavor.

7. Shape and Coat
Mix the rolling sugar, cinnamon, cardamom, and ginger in a small bowl. Scoop dough into 1½-inch balls and roll thoroughly in the spiced sugar mixture.

8. Bake
Place dough balls 2 inches apart on prepared sheets. Gently flatten with your palm or the bottom of a glass for even spreading. Bake for 10–12 minutes, until edges are set and centers look slightly underbaked.

9. Cool Properly
Allow cookies to cool on the baking sheet for 3–4 minutes before transferring to a wire rack to finish cooling. This keeps them soft and chewy.

Tips for Perfect Results

A few key strategies ensure your chai snickerdoodles turn out tender, spiced, and bakery-worthy every time.

• Use fresh spices and tea: Older spices lose punch, so refresh your spice rack for maximum flavor.

• Don’t skip chilling: It’s essential for flavor and prevents flat, greasy cookies.

• Weigh your flour: Too much flour creates dry, crumbly cookies. If you don’t have a scale, use the spoon-and-level method.

• Flatten slightly before baking: Ensures even, attractive spreading.

• Underbake just a touch: Cookies firm up as they cool—remove from oven when centers still look soft.

• Customize spices: Adjust the chai spice to your liking—add extra ginger or cardamom for more kick.

• Store with a slice of bread: Keeps cookies soft by providing moisture in your container.

• Freeze for later: Unbaked dough balls or baked cookies freeze well for up to 2 months.

Serving Suggestions

Presentation and pairing make chai snickerdoodle cookies extra memorable.

• Serve with hot chai tea, spiced latte, or strong coffee for a harmonious flavor experience.

• Create an elegant platter with cinnamon sticks, star anise, and slices of fresh orange for visual appeal.

• Make ice cream sandwiches with vanilla or chai gelato for a creative dessert.

• For gatherings, stack cookies in a glass jar or arrange in festive tins for edible gifts.

• Warm cookies for 10 seconds in the microwave to enhance their aroma and chew.

Final Thoughts

Chai snickerdoodle cookies elevate a classic favorite with the bold, warming flavors of chai tea and traditional spices.

This recipe fills in common gaps by ensuring spice distribution, including brown sugar for softness, and recommending dough chilling for optimal texture.

From ingredient selection to storage and presentation, every detail is covered so you get perfectly spiced, chewy cookies every time.

Bake a batch and experience a comforting twist on an all-time favorite—perfect for sharing, gifting, or savoring with your favorite cup of tea.