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5 from 1 vote

Chewy Chai Snickerdoodles Recipe

These Chewy Chai Masala Snickerdoodles are the perfect addition to your holiday table. These snickerdoodles are chewy and soft.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Cookies, Dessert
Cuisine: American, Christmas, Holiday
Keyword: best snickerdoodle recipe, chai snickerdoodles, easy chai cookies, snickerdoodle cookie, snickerdoodle cookie recipe
Servings: 24 cookies
Calories: 161kcal
Author: Adrianna Adarme
Cost: $9

Equipment

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.

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

Nutrition

Calories: 161kcal | Carbohydrates: 24g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 32mg | Potassium: 34mg | Fiber: 1g | Sugar: 15g | Vitamin A: 119IU | Calcium: 14mg | Iron: 1mg