Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chai Spice Snickerdoodles Recipe

4.7 from 67 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 32 minutes
  • Yield: 12 to 16 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Chai Spice Snickerdoodles are a delightful twist on the classic cookie, infused with warming chai spices like cardamom, ginger, cinnamon, and cloves. They feature a crisp sugar-spice topping and a soft, chewy center, perfect for cozy afternoons or festive gatherings.

Ingredients

Units Scale

For the topping:

  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon ginger powder, ground
  • 1 1/2 teaspoon cardamom, freshly ground
  • 1/2 teaspoon cinnamon, freshly ground
  • 1 pinch cloves, freshly ground

For the cookies:

  • 1/2 cup (118ml) canola oil
  • 1 cup (200g) granulated sugar
  • 1/4 cup (59ml) pure maple syrup
  • 3 tablespoon whole milk
  • 2 teaspoon pure vanilla extract
  • 2 cup (250g) flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon, ground

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C) and line two large baking sheets with parchment paper to prepare for baking.
  2. Prepare Topping: Combine all the topping ingredients—granulated sugar, ginger powder, freshly ground cardamom, cinnamon, and cloves—on a dinner plate. Set this flavorful sugar-spice mixture aside for later use.
  3. Mix Wet Ingredients: In a medium mixing bowl, vigorously mix together canola oil, granulated sugar, maple syrup, and whole milk using a fork for about a minute until the mixture resembles applesauce. Then stir in the vanilla extract to infuse aroma.
  4. Add Dry Ingredients: Sift in the flour, baking soda, salt, and ground cinnamon. Stir continuously as you add the dry ingredients, then knead the dough with your hands until it forms a pliable consistency.
  5. Shape Cookies: With clean and slightly moist hands, roll the dough into walnut-sized balls. Press each ball into the prepared sugar topping plate to flatten into roughly 2-inch (5cm) discs coated in the spiced sugar.
  6. Arrange on Baking Sheets: Place the coated dough discs, sugar side up, onto the lined baking sheets, spacing them at least 2 inches (5cm) apart to allow for spreading during baking. Use your fingers to carefully flip them over onto the baking sheet after coating.
  7. Bake Cookies: Bake in the preheated oven for 10 to 12 minutes until the bottoms turn slightly browned, indicating they are cooked perfectly with a crisp base.
  8. Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. Then transfer them to a wire cooling rack to cool completely before serving.

Notes

  • Ensure your hands are slightly moist to prevent the dough from sticking when rolling and patting.
  • The cookies spread slightly, so maintain adequate spacing on the baking sheets to avoid sticking.
  • For an extra chai flavor, use freshly ground spices in the topping and cookie dough.
  • These cookies can be stored in an airtight container at room temperature for up to one week.
  • Substitute canola oil with a neutral oil of choice if preferred.

Nutrition

  • Serving Size: 1 cookie (approx. 25g)
  • Calories: 130
  • Sugar: 10g
  • Sodium: 80mg
  • Fat: 6g
  • Saturated Fat: 0.7g
  • Unsaturated Fat: 5.3g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 0.5g
  • Protein: 1g
  • Cholesterol: 5mg

Find it online: https://emilyquickdinners.com/chai-spice-snickerdoodles-recipe/