Total Time
Prep 10 mins
Cook 12 mins

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!

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.
Most Helpful

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.

The Left Handed Chef March 21, 2009

OMG, these are perfect -- just the right amount of spice and a great texture. I replaced the butter with butter flavored Crisco and used EnerG egg replacer for the eggs. I used a 1T. cookie scoop to form them and got about 70 cookies which I baked only 10 minutes and they are amazing - a lightly crisp exterior with a nice chewy interior. Delightful!

Linorama December 19, 2008