Shikha Singh
By Shikha Singh
Instagram: @spicymillennial
Hello Saathee Family!
There’s something magical about the cozy comfort of chai and cookies — and these chai-spiced snickerdoodles bring the best of both worlds together. While I usually bake them during the holidays when the spices are in full swing, I’ve found myself reaching for this recipe even on a lazy Saturday afternoon. They’re the perfect pick-me-up with your cup of chai or coffee soft, chewy, and infused with the familiar warmth of cardamom, cinnamon, and ginger. Trust me, once you try them, you’ll want to keep a batch ready at all times!
Servings: 2 -3
Prep Time: 15 minutes
Cooking Time: 15 minutes
Ingredients
Cookies:
2 ¾ cups all-purpose flour
1 tsp cream of tartar
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
1 tsp vanilla extract
Chai Spice Sugar Coating:
3 tbsp granulated sugar
1 tsp cinnamon
½ tsp cardamom powder
¼ tsp ginger powder
⅛ tsp nutmeg
⅛ tsp cloves
Directions
1. Preheat & Prepare Dough: Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
2. Cream Butter & Sugar: In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs and vanilla extract, mixing until well combined. Gradually add the dry ingredients and mix until just combined.
3. Make Chai Spice Sugar: In a small bowl, combine the sugar and spices for the coating. Adjust the spices to taste if you prefer a stronger chai flavor.
4. Shape & Coat: Scoop out dough into 1-inch balls, roll them in the chai spice sugar mixture, and place them on the prepared baking sheet about 2 inches apart.
5. Bake: Bake for 8-10 minutes, until the edges are set but the centers are still soft. The cookies will firm up as they cool.
6. Cool & Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
