Chai-Spiced Snickerdoodles

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 24
★★★★★
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Welcome to a cozy twist on a classic favorite — Chai-Spiced Snickerdoodles. Infused with warm chai spices, these cookies bring a comforting and aromatic spin to your cookie jar. Perfect for fall or really any time you need a little spice in your life.

Ingredients for Chai-Spiced Snickerdoodles

Let’s dive into the ingredients that make this recipe shine. First, we have all-purpose flour, which forms the backbone of our cookies, giving them structure. Granulated sugar sweetens the dough while unsalted butter and vegetable shortening create that delightful chewy texture. The eggs contribute richness and help bind everything together. Our leavening agents, cream of tartar and baking soda, ensure the cookies rise just right. A pinch of salt enhances the overall flavor. The stars of the show, however, are the spices: cinnamon, cardamom, ginger, cloves, and nutmeg, which bring that chai warmth. Finally, a splash of vanilla extract rounds out the flavor beautifully.

Tips & Tricks

  • For extra flavor, toast your spices before adding them to the dough to release their essential oils.
  • If the dough is too sticky, chill it in the refrigerator for 30 minutes to make it easier to handle.
  • Use a cookie scoop for evenly sized cookies that bake uniformly.

Serving Suggestions

These chai-spiced snickerdoodles are delightful on their own, but for a special treat, try serving them alongside a warm cup of chai latte or a scoop of vanilla ice cream. They also make a lovely gift when packaged in a decorative tin.

Frequently Asked Questions

Can I use all butter instead of shortening?
Yes, you can substitute shortening with butter, but the cookies may spread a bit more and have a slightly different texture.
How should I store these cookies?
Store them in an airtight container at room temperature for up to a week. They can also be frozen for longer storage.
Can I use pre-ground chai spice mix?
Yes, you can, but adjust the quantity as pre-ground mixes can vary in strength. Start with half and adjust to taste.

Chai-Spiced Snickerdoodles Recipe Walkthrough

Start by preheating your oven to 375°F (190°C) and lining two baking sheets with parchment paper. This gives your cookies a non-stick surface to bake on and makes for easy cleanup. In a medium bowl, whisk together the dry ingredients: flour, cream of tartar, baking soda, salt, and all the spices. This ensures even distribution of the spices throughout the dough.

In a large bowl, beat together the softened butter, shortening, and granulated sugar until light and fluffy; this should take about two minutes. Add the eggs one at a time, mixing well after each one, then stir in the vanilla extract until everything is well combined.

Gradually add the dry ingredients to the wet mixture. Mix until just combined — overmixing can make the cookies tough. In a small bowl, mix the additional granulated sugar and cinnamon for the coating. This is where the magic happens as these cookies get their classic snickerdoodle flavor.

Shape the dough into 1 1/2-inch balls. Roll each ball in the cinnamon-sugar mixture until thoroughly coated. Place the cookies two inches apart on the prepared baking sheets. Bake for 8-10 minutes until the edges are set but the centers remain soft. Allow the cookies to cool on the baking sheets for five minutes before transferring them to a wire rack to finish cooling completely.

Why You'll Love This Recipe

  • Unique chai spice blend elevates the classic snickerdoodle.
  • Soft and chewy texture that's irresistible.
  • Quick to prepare and fills your kitchen with a heavenly aroma.
  • Perfect balance between sweet and spice.

Ingredients

2 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
2 large eggs
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 tablespoons granulated sugar (for coating)
2 teaspoons ground cinnamon (for coating)

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, cardamom, ginger, cloves, and nutmeg.
3. In a large bowl, beat the butter, shortening, and granulated sugar until light and fluffy, about 2 minutes.
4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. In a small bowl, mix the additional granulated sugar and cinnamon for coating.
7. Shape the dough into 1 1/2-inch balls, then roll each ball in the cinnamon-sugar mixture until thoroughly coated.
8. Place the cookies 2 inches apart on the prepared baking sheets and bake for 8-10 minutes, until the edges are set but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

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