Cozy Chai Spiced Snickerdoodles
Soft, chewy snickerdoodle cookies with a warm chai spice blend including cinnamon, cardamom, ginger, and cloves. These cookies have a pillowy texture and a classic cinnamon-sugar crackle coating.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ¾ cups (345 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ½ cup (113 grams) unsalted butter, softened
- 2 tablespoons cream cheese, softened
- ¾ cup (150 grams) granulated sugar
- ½ cup (100 grams) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- For the coating:
- ¼ cup (50 grams) granulated sugar
- 1 tablespoon ground cinnamon
- Pinch of ground ginger (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ground ginger, cardamom, and cloves. Set aside.
- In a separate bowl, using an electric mixer, beat the softened unsalted butter, cream cheese, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Beat in the large egg and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Avoid overmixing.
- In a small bowl, combine granulated sugar, cinnamon, and optional ground ginger for the coating. Mix well.
- Using a cookie scoop or spoon, form dough balls about 1.5 tablespoons each. Roll each ball in the cinnamon-sugar coating until fully covered.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, or until edges are set but centers still look slightly soft. The cookies will firm up as they cool.
- Let the cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Notes
If dough is too soft to handle, chill in the fridge for 15 minutes before scooping. Avoid overmixing to keep cookies soft. Let cookies cool on the baking sheet before transferring to maintain chewiness. Parchment paper prevents bottoms from browning too fast. For gluten-free, substitute flour with a 1:1 gluten-free blend and add xanthan gum if needed. For dairy-free, use plant-based butter and cream cheese alternatives.
Nutrition
- Serving Size: 1 cookie (about 1.5
- Calories: 110
- Sugar: 9
- Fat: 5
- Carbohydrates: 15
- Protein: 1
Keywords: chai spiced snickerdoodles, soft cookies, chewy snickerdoodles, chai spice cookies, easy cookie recipe, cozy cookies, holiday cookies