Chai Snickerdoodles Recipe
These Chewy Chai Masala Snickerdoodles are the perfect addition to your holiday table. These snickerdoodles are chewy and soft.
Servings: 24 cookies
Cost: $9
Equipment
- 1 half sheet baking pan
- 1 (2-ounce) cookie scoop
Ingredients
Snickerdoodles:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 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 neutral oil (such as grape seed, vegetable or avocado oil)
- 1 large egg
- 2 tablespoons milk (oat milk works too!)
- 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 Cookie Dough:
- 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.
To Bake the Cookies:
- Divide the dough into 24 equal pieces or 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. Place them on a the baking sheet about 4-inches apart (these will spread). 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.
Video
Notes
Tips and Tricks:
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- To flatten or not to flatten - The final cookies you see in this blog post have been flattened on the baking sheet with a glass (before they're baked). The ones you see in the video have not been flattened. Either way will work! I like the unflattened ones at the moment because they're thicker and fluffier.
- If the dough is too soft - Some people have said the dough is too soft to handle. That's ok! Just stick in the fridge for 30 minutes. That'll help firm up the dough so you can handle it.
- Make them ahead! You can store these cookies in an airtight container for up to 5 days.
- You can freeze the dough until ready to bake. I would bake them at 300°F from frozen.
- 1 large egg white
- 1 1/4 cups / 150 g powdered sugar
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
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
