Why make regular snickerdoodle cookies when you could have these spiced chai snickerdoodles instead? Perfectly paired with your favorite hot beverage.
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.
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
- Big Soft Ginger Cookies from Jolene’s Recipe Journal
- Chocolate Peanut Butter Snowballs from Kate’s Recipe Box
- Chocolate Peppermint Crunch Cookies from Karen’s Kitchen Stories
- Christmas Ritz Cracker Cookies from Jen around the world
- Cinnamon Toast Macaron from A Kitchen Hoor’s Adventures
- Cranberry Pistachio Biscotti from Sweet Beginnings
- Cranberry Thumbprint Cookies from Cheese Curd In Paradise
- Double Chocolate Cherry Almond Oatmeal Cookies from Magical Ingredients
- Gluten Free Brownie Cookies from Family Around the Table
- Grinch Cookies from Devour Dinner
- Italian Pistachio Cookies from Take Two Tapas
- Old-Fashioned Jubilee Jumbles Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Peppermint Cookies from Daily Dish Recipes
- Peppermint Shortbread from A Day in the Life on the Farm
- Reindeer Cookies from Kathryn’s Kitchen Blog
- Sugar Cookie Bars from Leftovers Then Breakfast
- Thumbprint Cookies from Palatable Pastime
- White chocolate cranberry oatmeal cookies from Art of Natural Living
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
- 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
- In a medium bowl, Whisk together flour, baking soda, salt, and cream of tartar. Set aside.
- 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.
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats. Combine coating ingredients in a shallow bowl.
- 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.
- 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.
Source: Adapted slightly from my Snickerdoodles.