These chai snickerdoodles are the cookies I make when I’m craving chai,
Sometimes, we both just want something sweet but comforting without turning baking into a whole event.
I usually make these on slower afternoons or right before a busy week because they feel familiar and cozy, but still a little special.
Soft in the middle, lightly crisp on the edges, and coated in that warm chai sugar that makes you want to eat one straight off the tray, even though you know you’ll burn your fingers.
Tips to Make It Even More Delicious
- If you want deeper chai flavor without overpowering the cookie, lightly toast the ground spices in a dry pan for 30 seconds before mixing them into the sugar, it makes a big difference.
- Using room-temperature butter helps the cookies spread just right, so if your butter is cold, give it 10 minutes on the counter before starting.
- For softer cookies, slightly underbake them and let them finish setting as they cool, they’ll stay tender for days this way.
- Fresh cardamom powder make these taste bakery-level, and I always recommend investing in good spices if you bake often.
- If you like uniform cookies, a cookie scoop keeps every snickerdoodle the same size and helps them bake evenly.
- A silicone baking mat can also help prevent over-browning if your oven runs hot.
Chai Snickerdoodles
Course: DessertDifficulty: Easy18
cookies12
minutes12
minutesIngredients
1 cup vegan butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
- For the chai coating:
1/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
A pinch of nutmeg
1 cup almond flour
½ teaspoon cinnamon
¼ teaspoon salt
½ cup raspberry or strawberry jam (thick, high-quality jam works best)
Optional powdered sugar for dusting
Directions
- Preheat your oven to 175°C (350°F) and line a baking tray with parchment paper, then set it aside so it’s ready to go once the dough is done.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture looks fluffy and slightly lighter in color, which usually takes about a minute or two using a whisk or hand mixer.
- Add the egg and vanilla extract to the bowl and mix again until everything is smooth and fully combined, scraping down the sides so no buttery pockets are hiding.
- In a separate bowl, whisk together the flour, baking soda, and salt, then gently fold this dry mixture into the wet ingredients until a soft dough forms, being careful not to overmix because that’s what keeps the cookies tender.
- In a small bowl, mix together all the chai coating ingredients until fragrant and evenly blended, then scoop the dough into tablespoon-sized balls and roll each one generously in the spiced sugar.
- Place the coated dough balls onto the prepared baking tray with a bit of space between them, then bake for 10 to 12 minutes until the edges are just set but the centers still look slightly soft.
- Let the cookies cool on the tray for a few minutes before transferring them to a rack, where they’ll firm up just enough while staying chewy inside.
Notes
- This goes so beautifully with a glass of hot black coffee.
Variations and Substitutes
- You can swap half the butter for coconut oil for a slightly different texture and a subtle warmth that pairs beautifully with chai spices.
- For a dairy-free version, use vegan butter and the cookies will still come out soft and flavorful.
- If you love extra spice, add a tiny pinch of black pepper to the chai sugar for a true masala chai vibe.
- White sugar can replace brown sugar, but the cookies will be a bit crispier and less chewy.
Conclusion
These chai snickerdoodles are the kind of cookies that don’t need frosting or filling or anything fancy to feel special.
They’re simple, comforting, and perfect with a cup of tea or coffee when you just need something warm and familiar.
I love how they make the kitchen smell like cinnamon and cardamom long after they’re done baking, and honestly, that alone makes them worth making again and again.
