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Chai Spice Snickerdoodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 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
  • 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/