Chewy Chai Snickerdoodles.
Are you ready for this?
What if… the current universe was comprised of all chai spiced things instead of pumpkin spiced things?
I could get behind it. I most definitely could.
Which is huge, because I didn’t realize how much I absolutely love chai spiced things until I ate chai spiced snickerdoodles. Very, very good day.
Also, as a sidebar, you need to know that I can’t even say “chai tea” without first calling it “tai chi” because this one time, my mom went on and on and on (and ON) about what a delicious “tai chi latte” she had.
Yep. I seriously wish you could have been there.
Eeeeek. I am so excited to ramble about these cookies today because 1. they taste absolutely FANTASTIC, 2. they are perfect for this season with all their warm flavors and what not and 3. they come from my friend Adrianna’s new book, The Year of Cozy.
The Year of Cozy. Just how… COZY… is that name?! It makes me want to wrap myself up in one of those million dollar blankets from Restoration Hardware and sit by a fire while burning my basic Leaves candle (tell me it isn’t the best) and sipping something hot and chocolatey and spicy.
I met Adrianna years ago and I’ve always admired her authenticity and creativity. She is waaay cooler than me, like if we were 12 years old she’d be the hip friend that I’d want to read YM magazine with and copy her entire closest but fail because I’d use too much neon or glitter. (I want to do both of those things and I’m definitely two times+ the age of 13.)
This is why I love her book so much, because it’s so HER. Guys, this isn’t just a cookbook! It has crafts and seasonal ideas and DIY gifts and stuff. Things that you can do even if you weren’t born with a crafty bone in your body, aside from being able to dump glitter on things. So in short, I can’t stop devouring her book and even better, it’s so PRETTY that it has a permanent space on my desk right this minute.
My desk being the kitchen table, but you know. Details.
The cookies.
The cookies are a downright dream. They are spicy and cinnamony and really, a high class snickerdoodle. A classy snickerdoodle. Definitely not a trashy snickerdoodle. The have a slight crunch on the outside and a soft and chewy inside which is EXACTLY how I like my cookies.
No really, I’m trying to figure out how Adrianna got inside my brain because these cookies speak to me.
And they somehow get even better when dipped in coffee. I still think I’m a coffee gal over a chai tea gal, especially if I can have my chai in my cookies.
I love how this is working out.
Chewy Chai Snickerdoodles
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups sugar
- 2 ounces cream cheese, softened
- 6 tablespoons unsalted butter, melted and warm
- 1/3 cup vegetable oil
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- topping
- 1/4 cup sugar
- 1 teaspoon cinnamon
- pinch of cardamom
Instructions
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking powder, soda, salt, ginger, cinnamon, cardamom, cloves, allspice and pepper.
- In the bowl of your electric mixer, add the sugar, cream cheese and butter. Beat until light and fluffy, 1 to 2 minutes. Beat in the oil until combined. Add the egg, milk and vanilla extract untiled combined and smooth. Add the flour in two additions, scraping down the sides if needed and beating until just combined.
- Mix together the topping ingredients (sugar, cinnamon, cardamom) on/in a large plate or bowl. Take the cookie dough and divide it into 24 equal pieces, rolling each into a smooth ball. Roll each ball in the topping and place it on a baking sheet, keeping the cookies about 2 inches apart. Use the bottom of a drinking glass to gently press the cookie balls into flattened pieces of dough. Sprinkle the tops with any extra cinnamon sugar mixture.
- Bake the cookies for 11 to 12 minutes, turning once during cook time. Let the cookies cool for 5 minutes, then transfer to a wire rack to completely cool before serving.
Notes
Did you make this recipe?
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I appreciate you so much!
your weekend plans! right there.
99 Comments on “Chewy Chai Snickerdoodles.”
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These cookies are INCRRDIBLE. Dough came out absolutely perfect for me, and I used almond milk. I also doubled the recipe (making these for a cookie swap!) Thanks for the recipe! I’ll let you know if I win any of the prizes at the swap :)
I don’t have an electric mixer. Should I try it by hand, or can I use my immersion blender?? I’m not much of a baker but I want to try these!
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Thanks so much for this recipe! I’m actually not usually a big fan of snickerdoodles (I find them kind of boring), but they’re one of my boyfriend’s favorites. It turns out spices are just what they needed! And they got two thumbs up from the bf.
Mine do look somewhat different from yours. The dough wasn’t as firm as normal cookie dough, and the cookies spread out a lot, ending up flat and chewy. I chilled the second tray for 20 minutes before baking, which seemed to firm up the dough a bit but the cookies are still quite flat. Yours look so thick and fluffy! Do you have any tips? Maybe the melted butter needed to cool more before mixing it with the other ingredients?
The flavor of these cookies was amazing. But they were flat. I’m not sure if I flattened them to much with the cup or if the dough needed to be chilled. Thank you for posting this and my family thanks you too
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These cookies taste DELICIOUS. So good! And I have a question, when you say “turn” the cookies halfway through cooking, do you mean to turn the baking tray in the oven? Or to flip the cookies? I tried flipping them and it wasn’t pretty, so I’d love some clarification :) Thanks!
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These classy snickerdoodles just came out of the oven. Oh my goodness, they are heavenly! They came out perfect & so pretty! I did chill the dough 20 minutes before baking.
Thank you for sharing the recipe!
My cookies came out so flat! They spread out all over the pan. And I chilled the dough. What did I do wrong 😅
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These are a perfectly tasty snickerdoodle but to be honest I didn’t get the chai flavor coming through at all, and I even went a little heavier than the recipe called for. So it’s a good cookie, but I wouldn’t call it a chai cookie.
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Just made these! Delish! The store didn’t have any cardamom, so I bought chai tea bags and in place and subbed it into the recipe, i added one tea bag to the rest of the spices instead of 1/4 tsp cardamom. Additionally, to get more of a classic snickerdoodle tang I also added 1 tsp of cream of tartar. I also used part of a tea bag in the cinnamon mixture. Turned out great!
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