Chewy Chai Spiced Snickerdoodles
Coated in sugar and chai spices, these chewy chai spiced snickerdoodles are the perfect cookie for the holidays.
- Prep time
- 10 min
- Cook time
- 9 min
- Yield
- 32 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup unsalted butter (room temperature)
- 1 ½ cups granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 ¾ cups all purpose flour
- 1 ½ tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- ¼ cup granulated sugar
- 1 tbsp earl grey tea (powdered)
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ¼ tsp ground star anise
- ¼ tsp ground ginger
Instructions
- 1
Cream butter and sugar until light and fluffy.
- 2
Add the egg, vanilla extract, and almond extract and mix until combined
- 3
Add the flour, cream of tartar, baking soda, and salt. Gently fold the dry ingredients into the wet ingredients until combined.
- 4
Let dough rest for 20 minutes in the fridge.
- 5
Preheat oven to 350 degrees F (177 degrees F).
- 6
Prepare 2 baking sheets by covering them with parchment paper.
- 7
Add the earl grey tea to a spice grinder and pulse until it turns to powder.
- 8
Combine all the ingredients for the chai spice mixture in a bowl. Mix until combined.
- 9
Use a 2 tbsp cookie scoop (small cookie scoop) to scoop the dough into your hand.
- 10
Roll into a ball. Drop the dough ball into the chai spice mixture and coat with the mixture. Repeat this process one more time to ensure the dough is full coated.
- 11
Place dough on the prepared baking sheet. Flatten with the palm of your hand.
- 12
Bake for 9-11 minutes until the edges start to brown.
- 13
Chill for 5 minutes on the baking sheet before transferring to a cooling rack to cool completely.