Chai Snickerdoodles
These cookies combine all the warm spices of chai tea with the classic cinnamon-sugar coating of snickerdoodles. The cream cheese makes them extra soft and chewy.
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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.
- Place balls 4 inches apart on baking sheets and sprinkle with remaining coating.
- Bake one tray at a time for 11-12 minutes, rotating after 7 minutes, until edges are set and just browning.
- Cool on baking sheets for 5 minutes before transferring to wire rack.
Notes
Cookies will look slightly underdone when removed but will set as they cool. They spread significantly during baking.
Tried this recipe?Leave a comment below & let me know!