A delicate blend of allspice, ginger, and cinnamon makes Chai Spiced Snickerdoodles a satisfying experience. Enjoy the benefits of chai tea in this chewy treat and share them with a friend.
If you are a fan of chai tea, then you’ll enjoy nibbling on these Chai Spiced Snickerdoodles.
Table of contents
- WHY YOU'LL LOVE CHAI SPICED SNICKERDOODLES
- WHAT YOU'LL NEED FOR CHAI SPICED SNICKERDOODLES
- EQUIPMENT YOU WILL NEED
- HOW TO MAKE CHAI SPICED SNICKERDOODLES
- TIPS FOR MAKING CHAI SPICED SNICKERDOODLES
- CAN I FREEZE CHAI SPICED SNICKERDOODLES?
- WOULD VEGAN EGGS WORK IN THIS COOKIE?
- CAN I ADD CREAM OF TARTAR TO THE ROLLING INGREDIENTS?
- DO I NEED BAKING SODA IF USING SELF-RISING FLOUR?
- TOPPINGS TO TRY
- ADDITIONAL RECIPES TO TRY
It’s a sugary twist on the classic brew.
While still providing you with the benefits of chai tea.
Ginger, cinnamon, and cardamon are a few of the main ingredients in chai tea.
And they help treat several ailments, such as nausea, arthritis, and digestive issues, while helping fight free radicals.
Well-known for its antioxidants and anti-inflammatory properties, chai tea is looked at as a doctor in a cup.
So, it’s no wonder why I decided to try it out in cookie form.
WHY YOU'LL LOVE CHAI SPICED SNICKERDOODLES
- Easy to make
- Soft and chewy texture
- 20-minute prep time
- Provides antioxidants
Chai Spiced Snickerdoodles have a soft and chewy texture that makes over-eating them easy to do.
With a texture halfway between a sponge cake and a cookie, they’re perfect for mid-morning snacks or taking with you to meetings.
Plus, they’re not loaded with sugar.
Leaving you feeling light and energized without the dreaded sugar crash.
What I’m especially fond of is the cream of tartar and vanilla extract blend.
Cream of tartar gives these cookies the tanginess that makes snickerdoodles so famous!
While the vanilla extract evens out the taste of the allspice.
Snickerdoodles are already a 5-star favorite amongst my tribe, and should you be looking for a cookie to hand out for your next company potluck; I highly suggest these Chai Spiced Snickerdoodles!
WHAT YOU'LL NEED FOR CHAI SPICED SNICKERDOODLES
- Vanilla extract
- Cream of tartar
- Baking soda
And to create that exotic chai tea flavoring, you’ll need cinnamon, sugar, and half a teaspoon of ginger, cardamom, and allspice.
EQUIPMENT YOU WILL NEED
Once you have wrangled together your ingredients, make sure you have the following tools to get started:
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Measuring Cups and Spoons
- Heat Resistant Gloves
HOW TO MAKE CHAI SPICED SNICKERDOODLES
- Preheat the oven to 350 degrees and grab a large baking sheet.
- With your parchment paper, cover your baking pan and set it aside.
- Next, grab a large mixing bowl and combine the butter and sugar and then gently beat.
- Mix the flour, cream of tartar, baking soda, and cinnamon and beat until all the ingredients are incorporated.
- Next, scoop out around 1 tbsp cookie dough and roll between the palms of your hands to shape into balls.
- Place in the oven and bake for 12 minutes or until puffed and golden brown.
For the complete recipe, please scroll down to the recipe card below.
TIPS FOR MAKING CHAI SPICED SNICKERDOODLES
You can pair these cookies with coffee, smoothies, hot chocolate, and even a cup of chai tea!
CAN I FREEZE CHAI SPICED SNICKERDOODLES?
Yes! These cookies can be placed in the freezer but for no longer than two (2) months to retain their chewy quality.
You can also freeze the dough for baking later on! Simply mix all the ingredients together and then create miniature cookie balls. Next, take the balls, place them in an air-tight, freezer-safe container, and then pop them into the freezer. When you’re ready to bake, allow them to thaw and then place in the oven for approximately 16 minutes.
WOULD VEGAN EGGS WORK IN THIS COOKIE?
Bob’s Red Mill Egg Replacer would work well in this cookie as you can adjust the mixture to your liking. Another great alternative would be Orgran Gluten-free No Egg Egg Replacer, as it’s best used for baked goods.
CAN I ADD CREAM OF TARTAR TO THE ROLLING INGREDIENTS?
Cream of Tartar works similar to rising agents like baking soda and baking powder and is best to incorporate in the dough instead of the flour dusting. Cream of Tartar gives Snickerdoodles its tanginess but won’t do much in the cardamom and allspice mix. I would stick with adding it to the dough for now.
DO I NEED BAKING SODA IF USING SELF-RISING FLOUR?
Yes. Although your flour might incorporate these ingredients, baking soda does more than allowing the dough to rise. Baking soda aids in evening out the acidity of other ingredients, which leads to a smooth taste without one ingredient overpowering the other. Unless it’s a personal preference, I would leave the baking soda in.
TOPPINGS TO TRY
Lemon, Strawberry, and Vanilla buttercream icings would go beautifully with these snickerdoodles! I prefer homemade buttercream, but try to grab a store-bought version with no fillers or artificial coloring if pressed for time.
ADDITIONAL RECIPES TO TRY
- WHIPPED SHORTBREAD COOKIES
- NO BAKE CHOCOLATE PEANUT BUTTER COOKIE
- RED VELVET CHOCOLATE CHIP COOKIES - RED VELVET COOKIES
- MINI CHEESECAKES WITH SUGARED CRANBERRIES
- OREO CRUSTED LEMON CHIFFON PIE