Ingredients (~36 cookies)
- 3 1/3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp kosher salt
- 1 1/2 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1/3 cup ground cardamom
- 1/3 cup ground cloves
- 1/3 cup ground allspice
- 1/3 cup freshly ground black pepper
- 2 1/4 cups white granulated sugar
- 3 oz cream cheese, room temperature
- 1/2 cup + 1 Tbsp unsalted butter, melted and warm
- 1/2 cup neutral oil (vegetable, grapeseed, or avocado)
- 1 large egg
- 3 Tbsp milk (oat milk works too)
- 1 1/2 tsp pure vanilla extract
Sugar and Spice Coating
- 1/3 cup + 1 Tbsp white granulated sugar
- 1 1/2 tsp ground cinnamon
- Pinch ground cardamom
Make the Cookie Dough
Preheat your oven to 350F and line 3 baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cardamom, cloves, allspice, and black pepper.
In the large bowl of a stand mixer, add the sugar, cream cheese, and melted butter. Beat until light and fluffy for ~1 minute.
Add the oil and beat until incorporated; then add the egg, milk, and vanilla. Continue beating until smooth.
Add the flour mixture in 2 additions, scraping down the sides of the bowl between each addition. Mix until just combined – don’t overwork the dough.
Make the Sugar and Spice Coating
On a small plate, mix together the sugar, cinnamon, and cardamom until well combined.
Shape and Bake the Cookies
Divide the dough into 36 equal pieces – about 2 Tbsp each if you’re using a cookie scoop.
Using your hands, roll each piece into a ball. Working in batches, roll each ball in the sugar and spice mixture to coat completely.
Place the coated balls on the baking sheets about 4 inches apart; these cookies spread quite a bit as they bake.
Sprinkle the tops with any remaining sugar and spice mixture.
Bake one tray at a time for ~11-12 minutes, rotating the tray after 7 minutes. The edges should be set and just beginning to brown.
Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.
The cookies will look slightly underdone when you pull them out but will continue to set as they cool.
Chai Snickerdoodles
Ingredients
Ingredients (~36 cookies)
- 3 1/3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp kosher salt
- 1 1/2 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1/3 cup ground cardamom
- 1/3 cup ground cloves
- 1/3 cup ground allspice
- 1/3 cup freshly ground black pepper
- 2 1/4 cups white granulated sugar
- 3 oz cream cheese room temperature
- 1/2 cup + 1 Tbsp unsalted butter melted and warm
- 1/2 cup neutral oil vegetable, grapeseed, or avocado
- 1 large egg
- 3 Tbsp milk oat milk works too
- 1 1/2 tsp pure vanilla extract
Sugar and Spice Coating
- 1/3 cup + 1 Tbsp white granulated sugar
- 1 1/2 tsp ground cinnamon
- Pinch ground cardamom
Instructions
- Preheat oven to 350F and line 3 baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cardamom, cloves, allspice, and black pepper in a medium bowl.
- Beat sugar, cream cheese, and melted butter in stand mixer until light and fluffy, about 1 minute.
- Add oil and beat until incorporated, then add egg, milk, and vanilla and beat until smooth.
- Add flour mixture in 2 additions, mixing until just combined and scraping bowl between additions.
- Mix coating ingredients (sugar, cinnamon, cardamom) on a small plate.
- Divide dough into 36 pieces, about 2 tablespoons each.
- Roll each piece into a ball, then roll in sugar coating to cover completely.
- Cool on baking sheets for 5 minutes before transferring to wire rack.
