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If you love the warm, spiced flavors of chai and the classic, tangy bite of snickerdoodles, this recipe is for you! These Chai-Spiced Snickerdoodles are soft, chewy, and coated in a delicious blend of cinnamon, cardamom, and ginger. They’re easy to make, perfect for fall, and pair beautifully with a hot cup of tea or coffee.

History & Tradition of Snickerdoodles

Snickerdoodles are thought to have German or Dutch origins, with their name possibly derived from a whimsical German word. They became popular in America in the late 19th century and are known for their tangy, cinnamon-sugar coating. Adding chai spices gives them a modern and flavorful twist!

Ingredients:

½ Cup butter (softened; use unsalted for better control of flavor)
½ Cup sugar (granulated; can substitute with coconut sugar for a deeper flavor)
1 Tsp vanilla extract (use pure vanilla for the best flavor)
1 Egg (room temperature)
1 Tsp cream of tartar (essential for the classic snickerdoodle tang)
½ Tsp baking soda (leavening agent)
½ Tsp cinnamon (adds warmth)
1 ½ Cups flour (all-purpose; for a chewier cookie, use bread flour)

For Rolling:

½ Cup sugar
1 Tsp cinnamon
½ Tsp ginger (adds warmth and depth)
½ Tsp cardamom (gives it that signature chai flavor)
½ Tsp allspice (rounds out the spice blend)

Directions (Step-by-Step)

Preheat & Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream Butter & Sugar: In a large bowl, beat the butter and sugar together until light and fluffy, about 2 minutes.
Add Wet Ingredients: Mix in the egg and vanilla extract, beating for another minute.
Mix Dry Ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, and cinnamon.
Combine: Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
Make the Coating: In a small bowl, mix together the sugar, cinnamon, ginger, cardamom, and allspice.
Shape the Cookies: Scoop about 1 tablespoon of dough, roll it into a ball, then coat it evenly in the spice-sugar mixture.
Bake: Place the cookies on the baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes, or until puffed and slightly golden.
Cool & Enjoy: Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Storage & Reheating Tips

Room Temperature: Store in an airtight container for up to 4 days.
Freezing Dough: Roll the dough balls in the spice-sugar mix, then freeze them. When ready to bake, place them in the oven straight from the freezer and bake for 16 minutes.
Reheating: If they become stale, pop them in a warm oven (300°F) for 3-4 minutes to refresh them.

Variations & Customizations

Make it Vegan: Use vegan butter and a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water).
Add a Drizzle: Drizzle with a simple powdered sugar glaze or white chocolate.
Spicier Kick: Add a pinch of black pepper for an authentic chai flavor boost!

Meal Pairing Suggestions

Pair with a chai latte, spiced hot cocoa, or a warm herbal tea.
Serve with a scoop of vanilla ice cream for an indulgent treat.
Great as a holiday cookie swap item!

FAQs

Q: Can I make these ahead of time?
A: Yes! You can refrigerate the dough for up to 24 hours before baking or freeze the dough balls for later use.
Q: Why do snickerdoodles need cream of tartar?
A: Cream of tartar gives snickerdoodles their signature tangy flavor and helps create a soft, chewy texture.
Q: Can I use whole wheat flour?
A: Yes, but the cookies will be denser. Try using half all-purpose, half whole wheat for a balance.

Did you try these Chai-Spiced Snickerdoodles? Let me know in the comments below!