Chai Snickerdoodles

by Erin

Why make regular snickerdoodle cookies when you could have these spiced chai snickerdoodles instead? Perfectly paired with your favorite hot beverage.

Chai Snickerdoodles

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Snickerdoodles are a pretty great cookie all year round, but in an attempt to make it a little special for the holidays I decided to literally spice up the coating a bit more and made them chai spiced! They certainly do not suck.

Dare I recommend serving these with a hot mug of homemade vanilla chai? Or a cinnamon hot chocolate? Heck, gift the homemade mix of either with a bag of these cookies to friends or family.

Chai Spiced Snickerdoodles

And that my friends is my last recipe for #ChristmasCookies week. That is not to say that I won’t be baking any other cookies between now and the end of the year. But while you wait, check out all these other great ideas:

Friday Christmas Cookie Recipes

Chai Snickerdoodles #ChristmasCookies

Three years ago: Brown Butter Chocolate Chip Cookies

Five years ago: Weekly Meal Plan #38 – Thanksgiving Edition

Six years ago: Homemade Instant Oatmeal

Seven years ago: Pear-Cranberry Sauce

Eight years ago: Gluten-Free Chipotle Cornbread Muffins

Nine years ago: Streusel-Topped Milky Way Apple Butter Bread

Chai Snickerdoodles


Yield: 18 cookies Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat



  • 2 cups all-purpose flour
  • 1-1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp cream of tartar
  • 1/2 cup (1 stick) unsalted butter, melted and cooled to almost room temperature
  • 1-1/2 cups sugar
  • 1 egg, room temperature
  • 1 Tbsp milk
  • 1 tsp vanilla extract


  • 1/4 cup granulated sugar
  • 1-1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cardamom


  1. In a medium bowl, Whisk together flour, baking soda, salt, and cream of tartar. Set aside.
  2. In a large bowl, beat together the butter and sugar until creamy, about 3 minutes. Add egg, milk, and vanilla and beat until combined. Gradually add flour mixture, mixing until just combined. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
  3. Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats. Combine coating ingredients in a shallow bowl.
  4. Roll tablespoons of dough into balls and roll in the spiced sugar coating, shaking off any excess. Place on prepared cookie sheets, about 2 inches apart.
  5. Bake 8-10 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.
Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted slightly from my Snickerdoodles.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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Christie November 25, 2021 - 9:20 am

Chai spice is one of my faves! I will eat all things chai! Including these cookies.

Colleen - Faith, Hope, Love, & Luck November 15, 2021 - 7:36 am

What a great way to infuse some chai flavor! I can almost taste these right now!

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