Chai Snickerdoodles

READY IN: 22mins
Recipe by InkysChef

Crispy and chewy like traditional snickerdoodles, but with the delicious, subtle, flavors of chai. A wonderful twist on an old favorite, these have now surpassed plain old snickerdoodles in my personal cookie hierarchy!

Top Review by The Left Handed Chef

I wish I had taken a picture, but all of these have been long gone. I made these for a cookie tray at the holidays and it was a nice choice in between fudges and fruitcakes. Mine were more crispy than chewy, but at our house a cup of tea after dinner is a must, and these go perfectly with a hot drink! I will be making these again! Thanks.

Ingredients Nutrition


  1. Preheat the oven to 350°F Line a baking sheet with parchment paper.
  2. In a large bowl, combine sugar and spices; remove 1/2 cup of this mixture and place in a medium-sized, shallow dish or bowl (like a soup plate). Add butter to bowl and cream with sugar mixture until fluffy. Beat in eggs, one at a time, and vanilla extract.
  3. In a medium bowl, whisk together flour, salt, cream of tartar and baking soda. Add to sugar mixture and stir until fully incorporated.
  4. Shape dough into 1 inch balls and roll in reserved sugar-spice mixture. Place on baking sheet, leaving 2 inches between balls to allow for spreading.
  5. Bake for about 12 minutes, until edges are firm to the touch, but not quite browned. Cool for 3-5 minutes on the baking sheet, then transfer cookies to a wire rack to cool completely.

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