Chai-Spiced Snickerdoodle Cookies – Soft, Chewy, and Irresistible

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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)

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream Butter & Sugar: In a large bowl, beat the butter and sugar together until light and fluffy, about 2 minutes.
3. Add Wet Ingredients: Mix in the egg and vanilla extract, beating for another minute.
4. Mix Dry Ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, and cinnamon.
5. Combine: Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
6. Make the Coating: In a small bowl, mix together the sugar, cinnamon, ginger, cardamom, and allspice.
7. Shape the Cookies: Scoop about 1 tablespoon of dough, roll it into a ball, then coat it evenly in the spice-sugar mixture.
8. Bake: Place the cookies on the baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes, or until puffed and slightly golden.
9. 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!

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