These aren’t your grandma’s snickerdoodles. These Chai Spice Snickerdoodles are spicy, warm, and full of delicious chai flavor! If you though chai was just a flavor of tea, think again!
So, what even is a snickerdoodle?! Why is it so special?
Wonderful question! A snickerdoodle is typically a vanilla cookie that is rolled in cinnamon sugar and then baked in the oven! The cinnamon sugar creates a beautiful crust on the outside of the cookie while it bakes.
Another interesting quality of snickerdoodles is the cream of tartar in the dough. Cream of tartar isn’t used a lot in cookie doughs, but it does have some really interesting qualities in baking! Cream of tartar is used to help create very soft and light cookies. You might think it aligns more with a spice, but it’s really very similar to baking powder, which when they are mixed together creates a very light soft cookie.
To really enhance this recipe, I used a homemade chai spice that I added to the cookie dough and the sugar coating on top! If you are a fan of snickerdoodles, then you are going to love this recipe.
Step aside, Pumpkin Pie Spice, there’s a new spice in town! Chai spice is warm, spicy, full of fall flavor and perfect for substituting out pumpkin pie spice! Not that there’s anything wrong with pumpkin spice! But you do have another option if you’re all pumpkin-ed out!
I’m sure you could buy chai spice at a local spice store, but I couldn’t find it at a local grocery. Good news: it’s super easy to make at home! I make my chai spice with cinnamon, ginger, cardamom, nutmeg, allspice, clove, and finally, black pepper. While I admit this does seem like a lot of spices, I think they are really versatile spices that you will definitely use again!
Although, I think it’s worth it for just this chai spice alone! I’m also slightly addicted to chai spice. But hey, the first step is admitting it, right?
This is a very aromatic blend that you could use in oatmeal, tea, on toast, in cookies, in bread. Honestly, anywhere that you would add cinnamon or pumpkin spice, you can add this mixture too! I like to make a big batch of this that I keep in my spice cabinet so I don’t have to make it every time!
If you’re on the fence about the black pepper (I get it, it’s typically a savory spice, right!??), let me explain. First, I don’t add too much black pepper, it’s really just a small amount. Despite typically being paired with salt, black pepper is very similar to cinnamon in the fact that it’s a warmer spice. Adding black pepper to this mixture just heats up the other spices, so-to-speak. You end up with a more flavorful spice blend without tasting any of the black pepper. I’ve even heard rumors of people adding black pepper to pumpkin pie to enhance the pumpkin flavor.
But that’s up to you!
Chai Spice Snickerdoodle tips and tricks
- These cookies do tend to spread a bit while they’re baking, so make sure you give them plenty of space to stretch out! If you’re worried about them spreading too much, you can always pop the dough in the freezer for about 10 minutes to firm up before baking!
- If you have extra chai spice sugar leftover, save it! It’s really great to sprinkle on buttered toast, oatmeal, or add it to your tea!
- Store these cookies in an airtight container for about 5-7 days! If they last that long…
Isn’t chai spice great?!
Pumpkin spice is great but chai spice definitely deserves it spot in the fall baking list!
P.S. If you’re looking for another delicious fall recipe, try these Pumpkin Muffins.
- 2 cups Flour
- 1 teaspoon Baking Soda
- 2 teaspoons Cream of Tartar
- 1/2 teaspoon Salt
- 1 stick Butter room temperature
- 1 Egg plus one egg yolk
- 1 cup Sugar
- 2 teaspoons Vanilla
- 1 tablespoon Cinnamon
- 1 teaspoon Ground Ginger
- 1 teaspoon Ground Cardamom
- 1/2 teaspoon Ground Nutmeg
- 1/2 teaspoon Allspice
- Pinch Black Pepper
- 1/2 teaspoon Ground Clove
Chai Snickerdoodle Rolling Mixture:
- 2 tablespoons Chai Spice Mixture
- 1/2 cup Sugar
- Preheat oven to 350 degrees.
- Whip butter with sugar, until light and fluffy.
- Add in the egg and egg yolk, then mix.
- Add in vanilla.
- To the butter mixture, add flour, baking soda, cream of tartar, and salt. Mix together.
- In a separate bowl, mix together chai spice mix. Add 2 tablespoons of chai spice mix to sugar and set aside.
- Scoop out cookie dough, rolling into a ball in your hands. Gently roll in chai sugar mixture.
- Place on a baking sheet and bake in the oven for 10-12 minutes!