Description

Soft-baked snickerdoodle cookies infused with the cozy spices of masala chai, featuring a cinnamon-sugar swirl and a perfect balance of crisp edges and chewy centers.

Ingredients

Scale

1 cup (226g) unsalted butter, room temperature
1 cup (200g) granulated sugar, divided
1 large egg, room temperature
1 teaspoon vanilla extract
2 ½ cups (315g) all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
½ teaspoon salt
1 tablespoon cinnamon (for spice mix)
1 teaspoon ground cardamom
½ teaspoon ground ginger
¼ teaspoon ground cloves
A pinch of black pepper
1 teaspoon cinnamon (for coating)

Instructions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
In a large bowl, beat the room-temperature butter and 1 cup of granulated sugar until light and fluffy (about 2-3 minutes).
Add the egg and vanilla extract to the butter mixture and beat until just combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
In a small bowl, whisk together 1 tablespoon cinnamon, cardamom, ginger, cloves, and black pepper to create the chai spice mix.
Roll the dough into 1.5 tablespoon balls. Roll each ball in the remaining ½ cup granulated sugar mixed with 1 teaspoon cinnamon until fully coated.
Place dough balls on the prepared baking sheets, about 2 inches apart.
Optional: Chill dough balls in the refrigerator for 30 minutes to prevent excessive spreading.
Bake for 10-12 minutes, or until edges are set and lightly golden but centers still look soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Butter must be room temperature (softened), not melted. Do not overmix the dough to ensure tender cookies. Chilling the dough helps prevent spreading. Cookies can be stored in an airtight container at room temperature for up to 5 days. Dough balls can be frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 10-12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 11
Sodium: 150
Fat: 7
Saturated Fat: 4
Carbohydrates: 18
Fiber: 0.5
Protein: 2

Keywords: chai cookies, snickerdoodle, fall baking, easy cookies, beginner baking, chai spice, cinnamon sugar cookies