Description
To appreciate this bake fully, it helps to understand what makes it so unique. At its core, a snickerdoodle is a type of sugar cookie characterized by a cracked surface and a distinct tangy flavor, which comes from the use of cream of tartar. Traditionally, these cookies are rolled in a simple mixture of white granulated sugar and ground cinnamon before being baked to perfection.
Ingredients
Scale
For the Cookies
- 1 cup (225 g) unsalted butter, softened
- 1½ cups (300 g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2¾ cups (345 g) all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
For the Chai Sugar Coating
- ¼ cup (50 g) granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- Pinch of black pepper (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- In a small bowl, combine the sugar and all chai spices for the coating.
- Roll the dough into 1½-inch balls and coat each ball generously in the chai sugar mixture.
- Place on the prepared baking sheets about 2 inches apart.
- Bake for 9–11 minutes, until the edges are set but the centers still look slightly soft.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
Keywords: spiced chai snickerdoodles, soft chai sugar cookies, chewy spiced snickerdoodle recipe