These Chai Snickerdoodle Cookies are soft on the inside and filled with cinnamon and warm chai spices. They are easy to make and rolled in a delicious cinnamon-sugar topping.
I'm not going to lie, I made these cookies three times in about two weeks, they're just that good. If you enjoy anything made with cinnamon, you will also enjoy my Marbled Maple Cinnamon Banana Bread and my Sweet Potato Muffins.
The flavors in these cookies are so good and so comforting. These chai snickerdoodle cookies are super soft and will make your kitchen smell amazing! My ideal way to enjoy these cookies is with a cup of afternoon tea while taking a work break on the couch. If you love chai tea, might as well dip a chai cookie into it. 🙂
You need basic baking ingredients for these chai sugar cookies:
- Flour- you'll need all-purpose flour, I have not tested alternate flours in this recipe.
- Chai spices- if you don't have pre-made chai spice, use a mixture of ground ginger, cardamom, and cloves.
- Brown sugar
- Granulated sugar
- Baking powder
- Butter- the butter needs to be room temperature for this recipe. Bring it to room temperature by leaving it on the counter and not by microwaving it.
- Vanilla extract
Gather the following items and let's start baking:
- Large & small mixing bowls
- Measuring cups and spoons needed: 1 teaspoon, ¼ teaspoon, ½ teaspoon, ¼ cup, ½ cup, ⅓ cup and 1 cup.
- Handheld or stand mixer
- Sheet pan
- Parchment paper
- Cooling rack
Begin by gathering all the ingredients and tools you need to make the chai snickerdoodle cookies. Preheat the oven to 350 degrees F and line a sheet pan with parchment paper.
In a large bowl, cream together the room temperature butter, eggs, vanilla, granulated sugar and brown sugar with a handheld or stand mixer on high speed until smooth. This will take about two minutes.
Next, add the flour, chai spices, salt, baking powder and cinnamon to a bowl and mix to combine.
Mix all of the ingredients together with the mixer on low speed until combined.
Chill the dough for 15 minutes in the fridge and bake the cookies for 12-15 minutes.
Cold butter will not cream together properly with sugar and eggs, it will result in clumpy batter and the cookies will not bake properly. Room temperature butter should 65 degrees F and your finger should leave an indent when you poke it into the butter. Allow 1-2 hours for the butter to come to room temperature.
These cookies will last about a week on the counter if stored in an airtight container. If freezing the cookies, place them in a freezer-safe bag or container for up to 3 months. Thaw individual cookies as needed.
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Easy Chai Snickerdoodle Cookies
- 1 ½ cups all-purpose flour
- 2 teaspoons chai spice*
- ⅔ cups brown sugar
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 2 eggs
- ½ cup room temperature butter
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- Preheat oven to 350 degrees F and line a sheet pan with parchment paper.
- In a large bowl, cream together butter, eggs, vanilla, sugar and brown sugar with a handheld or stand mixer on high speed until smooth, about 2 minutes.
- Next, add flour, chai spices, salt, baking powder and cinnamon to a bowl and mix to combine.
- Add the dry ingredients into the wet ingredients and mix on low speed until combined.
- Place the bowl in the fridge to chill the dough for about 15 minutes.
- While the dough is chilling, add the topping ingredients to a small bowl and mix to combine.
- Remove the dough from the fridge, scoop about 2 tablespoons of dough using either a cookie dough scoop or spoon and roll in the topping to coat all sides.
- Place cookies on the baking sheet and bake for 12-15 minutes. Let cool on a wire rack.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.