Chai Snickerdoodles

This recipe comes to you a bit out of order on my recipe list. In fact, I just made them this past weekend. But they’re so good that I cannot wait.

When I lived in Raleigh, I worked at a coffee shop called The Morning Times. Still probably the best coffee shop I’ve ever been in. Best Americanos I’ve ever had. We also made our own chai tea. It was a mixture of tea and spices, the one which I remember the most being ginger. I spent lots of time peeling and grating ginger for that tea, but it gave the end result such a nice bite.

These cookies are basically sugar cookies filled with all the spices that make chai tea so warm and autumn-y and delicious. They’d probably be really awesome with a cup of tea. They’d also be perfect for a holiday party. Not hard to make at all. I promise. And so festive and flavorful.

Chai Snickerdoodles
makes about 36 cookies
adapted from My Madison Bistro


1 ¾ cups granulated sugar, divided (that means you’ll need part of it at one time in the recipe and the other part later, just fyi!)
1 cup/2 sticks unsalted butter, room temperature (I always use unsalted butter unless noted, also fyi)
2 large eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoon cinnamon, divided
1 1/4 teaspoon ginger
1/2teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground cardamom

Preheat oven to 350°F.

Combine the flour, cream of tartar, baking soda, salt, 1 tablespoon cinnamon, ginger, nutmeg, cloves, and cardamom. Set aside.

With a mixer, cream 1 1/2 cups sugar and butter on medium speed. Add eggs, 1 at a time, until mixed.

Reduce speed to low and slowly add the flour mixture until just combined, scraping down the bowl with a spatula as needed.

In a small bowl, mix the remaining ¼ cup sugar with 1/2 tablespoon cinnamon.

Scoop up tablespoons of dough and roll them into balls. Roll the balls in the cinnamon-sugar mixture. Place 2 inches apart on parchment lined baking sheets. Bake 8-10 minutes, or until the cookies are just getting brown on the edges, a little crispy on top, and not really gooey in the middles. Cool on racks.



4 thoughts on “Chai Snickerdoodles

    • Happy inside is exactly what that combination of spices does, you nailed it. Apparently back in the day before baking powder, people used cream of tartar with baking soda as the acidic component. So that just makes the cookies a more traditional recipe. If you don’t want to use cream of tartar, just replace it and the baking soda with 2 teaspoons baking powder (which already has the acid in it).

      Ew that all sounds way too much like chemistry to me.

Leave a Reply to Julia Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s