Chewy Chai Snickerdoodles
These Chewy Chai Snickerdoodles are perfectly soft and chewy on the inside and filled with warming chai spices. These cookies are easy to make and perfect for a delicious weekend treat or the holidays!
A chewy snickerdoodle recipe
If you like your cookies chewy, then look no further. This is the recipe for you! (If you prefer crispy cookies then try these easy gingerbread cookies, and if you can’t decide try these crispy and chewy ginger molasses cookies.)
The key to a cookie that is soft and chewy on the inside is having a high moisture content in your cookies. (Baking time and temperature can also affect the chewiness of a cookie.) That’s why this Chewy Chai Snickerdoodle cookie recipe has some brown sugar in it, which contains more moisture than white sugar and will leave you with a chewier cookie!
These snickerdoodle cookies are different from your average snickerdoodle because they’re made with a chai spice blend which is added to the cookie dough, as well as on top of the cookies.
Why you’ll love this recipe
- Soft and chewy perfection. These cookies are soft, buttery and perfectly chewy in the middle without being cakey. They’re packed with warming chai spices for a twist on the classic snickerdoodle.
- Easy to make. Grab a stand mixture and whip up a batch of these cookies in just 20 minutes! These are easy and fun to make.
- Customizable. This recipe can easily be made gluten-free by using a 1-1 gluten-free flour with xantham gum in it, or can be made dairy-free if needed by using dairy-free butter.
What makes a snickerdoodle a snickerdoodle?
A snickerdoodle is similar to a sugar cookie, though it’s typically rolled in a mixture of sugar and cinnamon. Snickerdoodles also generally contain cream of tartare in them which helps activate the baking soda in the recipe and also gives these cookies a slightly tangy taste, making them taste different than a sugar cookie.
How to make Chewy Chai Snickerdoodles
Mix the butter, sugar and egg in a mixer until light and fluffy, then add the dry ingredients and mix until combined.
Use a cookie scoop or measuring spoon to measure out the cookies evenly, roll them into balls with your hands, and then roll the cookies into a bowl of sugar and chai spice.
Place the cookies on a baking sheet lined with parchment paper and bake for 10 minutes at 350 degrees F.
Once the cookies are done, transfer them to a cooling rack and let them cool for 5 minutes before eating.
What can I substitute for cream of tartar in snickerdoodles?
Don’t have any cream of tartar on hand or don’t want to buy a whole jar for just one recipe? No problem! You can use 1 tsp of lemon juice or white vinegar instead. This will also activate the baking soda and give the cookies a slightly tangy flavour.
Tips for making these cookies perfectly
- Use room temperature butter and a room temperature egg in this recipe. This will help give the cookies that perfect chewy consistency you’re looking for.
- Mix the butter and sugar until light and fluffy. The mixture shouldn’t be super grainy. Scrape down the edges of the bowl a few times as you do this to make sure everything is mixed together well.
- Use a cookie scoop to measure out even cookies so they all bake evenly.
- Keep an eye on the cookies as they bake, if your oven runs hot, they may need slightly less time to bake.
More Chai recipes to tryPrint
These Chewy Chai Snickerdoodles and are super soft, chewy and delicious!
Chai spice blend
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/2 cup butter, at room temperature
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 egg, at room temperature
- 1 1/2 cups flour (or a 1–1 gluten-free flour blend)
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar (can sub 1 tsp lemon juice or white vinegar)
- 1 tsp chai spice blend
- 1/4 cup sugar
- 1–2 tsp chai spice mix (depending on your preference)
- Mix the chai spices together and set aside.
- Cream the butter, sugar and brown sugar together in a mixer until light and fluffy, mixing for about 2-3 minutes, then add the egg and continue to mix for another 2 minutes. (Scrape down the edges of your bowl as needed.)
- Mix the dry ingredients together in a bowl then slowly add the dry ingredients to the mixer. Mix until everything is incorproated. Place the dough in the fridge to chill for 30 minutes.
- Use your hands to roll the dough into even balls, then roll into a bowl of the sugar and chai spice mix.
- Place the cookies on a baking sheet lined with parchment paper and bake for 10-12 minutes at 350 degrees F.
- Let cool on a cooling rack for 5 minutes before eating.
This recipe comes out best if you use room temperature butter and eggs.
Use a cookie scoop to measure out the cookies evenly. This will ensure that all the cookies bake evenly and have the same texture.
If making these cookies gluten-free, make sure to use a gluten-free flour blend that contains xantham gum.
- Serving Size: 1 cookie
- Calories: 128
- Sugar: 8g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1.5g
Keywords: Chewy snickerdoodle cookies, easy snickerdoodle cookies
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