Chewy Chai Masala Snickerdoodles

Cookies, Desserts, Fall, Holiday, Quick and Easy, The Holidays

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.

Chewy Chai Masala Snickerdoodles Dough

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 Masala Snickerdoodles

Chewy Chai Masala Snickerdoodles

Chewy Chai Snickerdoodles Recipe

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5 from 1 vote
These Chewy Chai Masala Snickerdoodles are the perfect addition to your holiday table. These snickerdoodles are chewy and soft.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serving Size: 24 cookies
Calories: 161kcal

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

Directions

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.

Notes

To Freeze For Later:
If you'd like to freeze this cookie dough for later, here is a post with instructions on how to do so! 
Equipment: 
Half Baking Sheet | Medium Cookie Scoop | Parchment Sheets
CourseCookies, Dessert
CuisineAmerican, Christmas, Holiday
Keywordbest snickerdoodle recipe, chai snickerdoodles, easy chai cookies, snickerdoodle cookie, snickerdoodle cookie recipe
Nutrition Facts
Chewy Chai Snickerdoodles Recipe
Amount Per Serving
Calories 161 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g31%
Cholesterol 10mg3%
Sodium 32mg1%
Potassium 34mg1%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 15g17%
Protein 1g2%
Vitamin A 119IU2%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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13 Comments

Leave a Reply

  • Reply Lauren Grant | Zestful Kitchen December 7, 2018 at 6:38 am

    These make my mouth water! I can’t wait to try them!

  • Reply 20 Dessert Recipes to Satisfy Your Sugar Cravings – Lifeasta December 7, 2018 at 11:37 pm

    […] full recipe >>acozykitchen […]

  • Reply Linda December 8, 2018 at 5:55 am

    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!!

  • Reply janequiltsslowly December 9, 2018 at 11:19 am

    Adding these to my Christmas cookie “must make” list!

    • Reply Benita December 14, 2018 at 6:02 pm

      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!

  • Reply Shauna | Linden & Lavender December 12, 2018 at 11:16 am

    Happy Blogoversary!
    I like the idea of adding cream cheese to the cookies. Happy baking and good luck with the the estate!

  • Reply Elise-Marie Brown December 16, 2018 at 12:20 pm

    Just made these today and they’re even better than I imagined! Another A Cozy Kitchen baking success!!

  • Reply Lei December 16, 2018 at 5:09 pm

    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

  • Reply Sam W December 18, 2018 at 8:05 pm

    Can these cookies be frozen and baked at a later time as well?

  • Reply Mariah December 29, 2018 at 5:00 pm

    5 stars
    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.

    • Reply Adrianna Adarme January 1, 2019 at 3:54 pm

      Good idea, I’ll definitely add that! So glad these worked out for you. 🙂

  • Reply study snack (chai snickerdoodle ver.) – mille fleur baking October 21, 2019 at 9:18 pm

    […] are some chai masala snickerdoodles I made a few days ago as my study snack. I followed the recipe as is but used monkfruit sugar […]