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.
- 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
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.