Description

A nostalgic twist on classic snickerdoodles infused with aromatic chai spices like cardamom, ginger, and cloves. These cookies feature crisp edges, soft pillowy centers, and a spiced sugar coating.

Ingredients

Scale

1 cup (226g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1 cup (200g) light brown sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2 ½ cups (315g) all-purpose flour
1 teaspoon baking powder
½ teaspoon tartar cream
½ teaspoon salt
2 teaspoons ground cinnamon (for dough)
½ teaspoon ground cardamom
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon black pepper
½ cup (100g) granulated sugar (for coating)
1 teaspoon cinnamon (for coating)
1 teaspoon chai spice mix (for coating)

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a small bowl or mug, combine cinnamon, cardamom, ginger, cloves, and black pepper to create the chai spice mix.
In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until light, fluffy, and pale.
Add eggs one at a time, beating well after each addition. Scrape down the bowl sides. Add vanilla extract and mix until combined.
In a separate bowl, whisk together flour, baking powder, tartar cream, and salt.
Gradually add dry ingredients to wet ingredients on low speed. Mix just until flour disappears; do not overmix.
Cover dough and refrigerate for at least 30 minutes to prevent spreading.
In a small bowl, mix coating sugar with cinnamon and 1 teaspoon of the chai spice mix.
Roll dough into tablespoon-sized balls and coat completely in the spiced sugar mixture. Place on baking sheets 2 inches apart.
Bake for 10-12 minutes until edges are set but centers are still soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Ensure butter is softened but not melted for proper creaming. Chilling the dough is crucial to prevent excessive spreading. Do not overmix the dough to avoid tough cookies. Underbake slightly for soft centers. Store in an airtight container at room temperature for up to 5 days.

Prep Time: 30 minutes
Cook Time: 10-12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 12
Sodium: 50
Fat: 5
Saturated Fat: 3
Carbohydrates: 18
Fiber: 0.5
Protein: 1

Keywords: snickerdoodle, chai cookies, fall baking, cardamom cookies, cinnamon cookies, holiday baking, soft cookies, traditional cookies