The Year of Cozy came out three years ago. THREE YEARS! That’s insane. Time goes by so quickly. I have to say, I’m so proud of that little book. It’s a little book that could. This recipe for Chewy Chai Masala Snickerdoodles are hands-down been the most-made recipe out of the entire book.
These snickerdoodles are delicious. They’re chewy, perfectly spiced with a combination of black pepper, cardamom, ginger and cinnamon. I love giving these away because they have a bit of staying power. They taste delicious even if they’re not straight from the oven.
Snickerdoodles Should Be Chewy!
The chewiness is heavenly. I attribute the cream cheese to their good texture. It’s truly magical in these.
I want all snickerdoodles to be chewy cookies! Dreamy texture.
I’m going to be honest and tell you that I don’t drink a ton of dairy milk but man, with these cookies, a glass of milk is SO GOOD.
Let’s Talk About Chai Masala!
When you’re using the spices that go into chai without the tea part, it’s referred to as Chai Masala. The spices in these Chewy Chai Masala Snickerdoodles are as follows: ginger, cardamom, black pepper, cloves and allspice. All of these spices are so warm and delicious.
The spices in these cookies are in both the cookie dough and some in the sugar mixture that the cookies are rolled in. It adds nice spice balance.
I am a little slow on content this season because I decided to attempt to build a gingerbread estate and now I’m kicking myself because there are a little too many components. I’m nervous I won’t finish it in time but it’s coming along! So many art direction decisions—it’s overwhelming honestly.
I guess I should eat a couple of these chewy chai masala snickerdoodle cookies and sketch out a game plan.
Chewy Chai Snickerdoodles Recipe
Ingredients
Snickerdoodles:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher slat
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups white granulated sugar
- 2 ounces cream cheese at room temperature
- 6 tablespoons unsalted butter melted and warm
- 1/3 cup vegetable oil (or other neutral such as grape seed oil or avocado oil)
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
Sugar + Spice Coating:
- 1/4 cup white granulated sugar
- 1 teaspoon ground cinnamon
- Pinch ground cardamom
Instructions
To Make the Snickerdoodles:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cardamom, cloves, allspice, and pepper.
- To the large bowl of a stand mixer, add the sugar, cream cheese, and butter. Beat until light and fluffy, about 1 minute. Add the oil and beat until incorporated. next, add the egg, milk, and vanilla. Continue to beat until smooth. In 2 additions, add the flour mixture, being sure to scrape down the sides of the bowl in between, until just mixed.
To Make the Sugar + Spice Coating:
- On a small plate, mix together the sugar, cinnamon, and cardamom. Divide the dough into 24 equal pieces of about 2 tablespoons each (or you can use a medium cookie scoop). Using your hands, roll the dough pieces into balls. Working in batches, roll the balls in the sugar and spice mixture. Using the bottom of a drinking glass, flatten the dough balls into 2” cookies. Sprinkle the tops evenly with some of the remaining sugar + spice mixture.
- Bake 1 tray at a time for 11 to 12 minutes, rotating the tray after 7 minutes, or until the edges are set and just beginning to brown. Continue until all the cookies are baked. Let the cookies cool on the baking sheets for 5 minutes. Transfer the cookies to a wire rack and let cool to room temperature before serving.
These were REALLY good! Definitely met the chai flavor & chew I was looking for in a cookie. I was surprised how it taste like it had cream of tartar, but it didn’t. I wonder if the cream cheese gave that flavor. Next time I’ll use the same chai seasoning with the sugar to roll the cookies.
So excited to attempt this but what’s the best way to do this recipe with metrics instead of cups? I find that my “cup” of flour is very different from what recipes usually call for.
I used whole spices and ground them with a mortar and pestle, so I think my chai flavor was stronger than if I were to have used pre-ground spices. However, I personally loved how strong the chai taste was. Tasted perfect with tea. I liked the tip of flattening the cookies with a glass prior to baking – my friends said the cookies looked professionally baked! This was a hit with my friends and family. Thanks for the great recipe.
Ok so I thought the chai masala chocolate chip cookies slapped but damn damn damn! I saw this recipe on your Instagram and knew I had to try this sooner rather than later. I just tasted one after they came out of the oven and omg so good! Like the chocolate chip cookies, they way they spread when they are in the oven is just glorious. In fact, I’m pretty sure you’re the first blogger who has successfully taught me to master the perfect cookie. I can’t wait for my boyfriend to try these!
The best snickerdoodle cookies ever! I made them for my mom and she ate them all in one day
These are just heaven! Made the dough yesterday and baked them this morning. They definitely have more complex flavor that set them so far apart from regular snickerdoodles. Made the kitchen smell just amazing! I got this recipe on How Sweet Eats, and I noticed here it has a bit less flour, like 1/4 cup. Not a baking genius here…what does the less flour do to the dough? Thank you a million for this, I am so loved in my house right now!
less flour will make them thinner! if you want, you can add more flour next time, if you like, and you’ll end up with a fatter cookie.
I made these with pistachio rose buttercream and they were incredible!! I would say it is helpful to add to the recipe instructions that they will spread some or put a recommendation for space between the cookies. I blanked on this (I dunno why) and failed to think about spreading, which they did. These were gone within a few hours and I am making a second batch already within less than 24 hours.
Good idea, I’ll definitely add that! So glad these worked out for you. 🙂
Can these cookies be frozen and baked at a later time as well?
These cookies are amazing! I baked them and posted the recipe on my blog with full credit to you. Thank you!
http://www.cozybaylife.com/2018/12/cookie-joy-chewy-chai-masala.html
Just made these today and they’re even better than I imagined! Another A Cozy Kitchen baking success!!
Happy Blogoversary!
I like the idea of adding cream cheese to the cookies. Happy baking and good luck with the the estate!
Adding these to my Christmas cookie “must make” list!
Masala literally means spice in Hindi just as chai literally means tea so translated that equals tea spice cookies! In the US, chai has become synonymous with Indian spices but chai masala is correct!
These look amazing but I have to admit the word Masala in the name vs. the name at the top of the blog has me a bit confused. I thought maybe you were using a certain spice in the cookie to explain the addition but I’m not seeing it. Does it just mean spicy? I look forward to trying the recipe. Sounds wonderful!!
These make my mouth water! I can’t wait to try them!