If you love the warm, cozy flavors of chai and the classic comfort of snickerdoodles, you’re going to adore this Chai Spice Snickerdoodles Recipe. I absolutely love how these cookies capture that perfect balance of spicy chai notes and sugary cinnamon crispness, making them perfect for a chilly afternoon or to impress at your next cookie swap.
When I first tried baking these, I was hooked instantly! They’re wonderfully chewy with just a hint of those fragrant chai spices in every bite. Whether it’s a casual coffee break or holiday baking frenzy, this Chai Spice Snickerdoodles Recipe feels like a warm hug from the inside out.
Why You’ll Love This Recipe
- Unique Flavor Twist: The combination of cardamom, ginger, and cloves gives a chai-inspired spin to the classic snickerdoodle.
- Easy to Make: No fancy equipment needed, just basic mixing and rolling to get that perfect chewy texture.
- Perfect Texture: Chewy in the center with a slightly crisp edge, they’re just right every time.
- Great for Gifting: These cookies look and smell impressive, making them perfect for sharing.
Ingredients You’ll Need
Getting the ingredients for the Chai Spice Snickerdoodles Recipe right is key to locking in that cozy chai flavor. You’ll notice we use a blend of freshly ground spices which makes a huge difference compared to pre-ground or old spice blends.
- Canola oil: I like canola here because it’s neutral and keeps the cookies tender without overpowering flavors.
- Granulated sugar: Sweetens and helps create that classic cookie crunch, both in the dough and the topping.
- Pure maple syrup: This adds a subtle depth and a hint of natural sweetness — you can’t taste maple, but you’ll feel it.
- Whole milk: Provides moisture that keeps the dough soft and chewy after baking.
- Pure vanilla extract: Adds a lovely warm backdrop that enhances the chai spices beautifully.
- Flour: All-purpose is perfect for structure without toughness.
- Baking soda: Gives cookies a lovely rise and slight chew.
- Salt: Balances the sweetness and highlights the spices.
- Cinnamon (ground): Found both in the dough and the topping for that signature snickerdoodle flavor.
- Ginger powder (ground): Brings a gentle warmth to complement the cinnamon.
- Freshly ground cardamom: This is my go-to chai twist—freshly ground packs a punch that makes these cookies special.
- Freshly ground cloves (a pinch): Just enough heat and aromatic depth to round out the chai spice blend.
Variations
One of my favorite things about the Chai Spice Snickerdoodles Recipe is how easy it is to personalize. You can add your own flair and still get that comforting chai vibe in every bite.
- Spice Level: If you like it bolder, try increasing the ginger and cardamom slightly. I experimented with this and found it brings a lively kick to the cookies.
- Gluten-Free Option: I’ve swapped the flour for a 1:1 gluten-free blend successfully, just be sure the blend contains xanthan gum for chewiness.
- Vegan Version: Using a dairy-free milk like almond or oat works in place of whole milk; just remember to keep the oil measurement the same for moistness.
- Coating Swap: Instead of just the chai spice sugar topping, try a light dusting of powdered sugar after baking for a softer finish – this is one our family loves for a slightly different texture.
How to Make Chai Spice Snickerdoodles Recipe
Step 1: Prep Your Workspace and Oven
Start by preheating your oven to 350°F (180°C) and line two large baking sheets with parchment paper. Getting this step done early makes the process smooth — plus, parchment keeps your cookies from sticking without the fuss of greasing.
Step 2: Mix Your Chai Spice Sugar Topping
On a dinner plate, blend together the granulated sugar with ground ginger, cardamom, cinnamon, and a pinch of cloves. This little bowl of magic lets each cookie soak up that chai aroma when you press the dough into it later.
Step 3: Whisk Wet Ingredients Until Smooth
In a medium bowl, vigorously mix together canola oil, sugar, maple syrup, and milk with a fork until the mixture looks like chunky applesauce — this usually takes about a minute. Then stir in vanilla for that comforting aroma that pairs perfectly with the chai spices.
Step 4: Add Dry Ingredients and Form Dough
Sift in flour, baking soda, salt, and cinnamon into your wet mix, stirring as you go. Once combined, your dough should be pliable but not sticky; if needed, get your hands in there to knead it together gently — it’s the easiest way to tell when the dough’s ready!
Step 5: Shape and Coat the Cookies
Wet your hands slightly, then roll dough into walnut-sized balls. Press each ball firmly into the chai spice sugar topping, flattening them into roughly 2-inch discs. The moisture on your hands helps the sugar stick — this trick makes the topping much more flavorful.
Step 6: Bake and Cool
Place your coated cookie discs on the baking sheet, sugar side up, spacing them at least 2 inches apart. Bake for 10 to 12 minutes until the bottoms are slightly browned. When you take them out, let them cool on the sheet for 5 minutes before moving to a wire rack to cool completely — they finish setting up while cooling and stay chewy that way.
Pro Tips for Making Chai Spice Snickerdoodles Recipe
- Freshly Ground Spices: I always grind my spices fresh for the topping—this gives an unbeatable fragrance that jarred spices can’t match.
- Moist Hands for Rolling: Wetting your hands just a bit prevents dough from sticking and helps the sugar topping cling perfectly.
- Don’t Overbake: Pull the cookies out once the bottoms start to brown—they continue to cook slightly on the sheet, keeping them chewy inside.
- Use Parchment Paper: It really makes cleanup easier and prevents any cookie disasters—trust me on this one!
How to Serve Chai Spice Snickerdoodles Recipe
Garnishes
I love dusting these snickerdoodles with just a pinch of powdered sugar right before serving—it adds a festive touch without compromising the chai spice sugar crunch. Sometimes, I add a light drizzle of white chocolate for special occasions, it complements the spices beautifully.
Side Dishes
They pair amazingly well with a hot chai latte or a simple black tea, especially on a chilly day. I also sometimes serve them alongside a scoop of vanilla ice cream, which brings out those warm spice notes even more.
Creative Ways to Present
For holiday gift-giving, I arrange the cookies in mini mason jars layered with parchment paper and tied with twine. Another fun idea: serve them stacked on a pretty plate accompanied by fresh cinnamon sticks and star anise pods for a total chai vibe.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover chai spice snickerdoodles in an airtight container at room temperature where they stay soft and chewy for up to a week. If you find they’ve hardened a bit, just pop one in the microwave for 10 seconds—it’s like fresh-baked magic.
Freezing
These cookies freeze beautifully! I prefer to freeze them in a single layer on a baking sheet, then once solid, transfer them to a freezer-safe bag. That way you can pull out just what you need and warm them up quickly.
Reheating
When you’re ready to enjoy frozen snickerdoodles, I suggest reheating them in a 300°F oven for about 5 minutes or microwaving for 10-15 seconds to regain that freshly baked warmth and softness.
FAQs
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Can I substitute the canola oil with butter for the Chai Spice Snickerdoodles Recipe?
Absolutely! Butter will add a richer flavor and slightly different texture. I recommend using melted and cooled butter in the same quantity, but keep in mind the texture might be a bit less chewy and more tender. It’s a great twist if you prefer that buttery taste.
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Why is the dough sticky and hard to work with?
If your dough feels sticky, try chilling it in the fridge for 20-30 minutes before rolling. Also, moistening your hands slightly while shaping helps prevent sticking. This trick always makes rolling and pressing into the chai sugar topping much easier.
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Can I prepare the dough ahead and bake later?
Yes, you can make the dough in advance and refrigerate it wrapped tightly for up to 24 hours. Bring it to room temperature before shaping for best results. This is a time saver if you want fresh baked cookies without the full prep on baking day.
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What are some alternatives to maple syrup in this recipe?
If you’re out of maple syrup, honey or agave syrup work well as substitutes, giving a similar moisture and sweetness level. Just be aware that honey can add a slightly different flavor, so I recommend using milder honey varieties if possible.
Final Thoughts
Making this Chai Spice Snickerdoodles Recipe feels like creating a little moment of comfort and joy in your kitchen. I love how the chai spices transform a simple cookie into something a bit magical. I hope you enjoy baking—and especially eating—these as much as my family and I do. Give them a try next time you want a little warmth with your sweet, and I promise you’ll keep coming back for more.
Print
Chai Spice Snickerdoodles Recipe
- Prep Time: 20 Minutes
- Cook Time: 10 Minutes
- Total Time: 30 Minutes
- Yield: 12 to 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Chai Spice Snickerdoodles are a delightful twist on the classic cookie, infused with warm chai spices like cardamom, ginger, cinnamon, and cloves. These soft, chewy cookies are coated with a fragrant spice-sugar topping and baked to golden perfection, offering a cozy, aromatic treat perfect for tea-time or sharing with friends and family.
Ingredients
For the topping:
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon ginger powder, ground
- 1 1/2 teaspoon cardamom, freshly ground
- 1/2 teaspoon cinnamon, freshly ground
- 1 pinch cloves, freshly ground
For the cookies:
- 1/2 cup (118ml) canola oil
- 1 cup (200g) granulated sugar
- 1/4 cup (59ml) pure maple syrup
- 3 tablespoon whole milk
- 2 teaspoon pure vanilla extract
- 2 cup (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon, ground
Instructions
- Preheat Oven. Preheat your oven to 350°F (180°C) and line two large baking sheets with parchment paper to prepare for baking.
- Prepare Topping. Combine all topping ingredients—granulated sugar, ground ginger, freshly ground cardamom, cinnamon, and cloves—on a dinner plate and set aside for coating the cookies later.
- Mix Wet Ingredients. In a medium mixing bowl, use a fork to vigorously mix together the canola oil, granulated sugar, maple syrup, and whole milk for at least one minute until the mixture resembles applesauce. Then stir in the vanilla extract.
- Add Dry Ingredients. Sift in the flour, baking soda, salt, and cinnamon into the wet ingredients. Stir as you add them, then mix with your hands until a pliable dough forms to ensure everything is well combined.
- Shape and Coat Dough. With clean, moist hands, roll the dough into walnut-sized balls, then pat each ball into the spice-sugar topping on the plate to flatten into roughly 2-inch (5cm) discs coated on one side.
- Arrange on Baking Sheet. Place the coated dough discs sugar side up on the prepared baking sheets, spacing them at least 2 inches (5cm) apart to allow for spreading during baking.
- Bake. Bake in the preheated oven for 10 to 12 minutes until the bottoms are slightly browned and the cookies are set.
- Cool. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use moist hands when rolling the dough to prevent sticking.
- The cookies will spread slightly; ensure spacing on the baking sheet is generous.
- Freshly ground spices will yield the best flavor, but pre-ground may be used in a pinch.
- Maple syrup adds a subtle depth of flavor; honey can be substituted if needed.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
