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Chewy Chai Snickerdoodles

4.63 from 8 votes
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  • 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


  • 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.



Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg

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