Spiced Chai Snickerdoodles Delight

$- 2 ¾ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon salt - 1 tablespoon ground cinnamon - 1 teaspoon ground ginger - ½ teaspoon ground cardamom - ½ teaspoon ground cloves - 1 cup unsalted butter, softened - 1 ½ cups granulated sugar, divided - 2 large eggs - 1 teaspoon pure vanilla extract - ¼ cup granulated sugar (for rolling) - 2 teaspoons ground cinnamon (for rolling) To make these spiced chai snickerdoodles, you need to gather some essential ingredients. Here’s what you will need: - All-purpose flour gives the cookies their structure. - Baking soda helps them rise and become soft. - Salt enhances the flavors. - Ground cinnamon, ginger, cardamom, and cloves bring the chai flavor. - Unsalted butter makes the cookies rich and creamy. - Granulated sugar sweetens the dough and forms a lovely crust. - Eggs add moisture and help bind the mixture. - Vanilla extract adds a warm, sweet flavor. - Cinnamon and sugar for rolling gives the cookies their signature coating. These ingredients work together to create a cookie that is soft, flavorful, and truly delightful. Making sure you have fresh spices will enhance your cookie’s taste. Enjoy the process of mixing these items to create a warm, inviting treat! {{ingredient_image_2}} - Preheat oven to 350°F (175°C). - Line baking sheets with parchment paper. First, you want to get that oven nice and hot. Preheating it helps your cookies bake evenly. While the oven warms up, grab your baking sheets. Lining them with parchment paper stops the cookies from sticking. This way, you can enjoy them without any mess. - Whisk together flour, baking soda, salt, and spices. Next, take a medium bowl and mix your dry ingredients. You'll need all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, cardamom, and cloves. Whisk them together until the blend looks even. This step adds flavor and helps the cookies rise. - Cream unsalted butter with 1 ½ cups of sugar until fluffy. Now, grab a large bowl and your mixer. Add the softened unsalted butter and 1 ½ cups of sugar. Mix them for about 2-3 minutes. You want it to look light and fluffy. This step is key for a soft cookie texture. - Gradually add eggs and vanilla extract to the mixture. Once your butter and sugar look great, it’s time for the eggs. Add them one at a time, mixing well after each. Then, pour in 1 teaspoon of vanilla extract. This will give your cookies a lovely flavor. Keep mixing until everything is smooth. - Blend dry mixture into wet mixture until just combined. Now, take your dry mix and slowly add it to the wet mix. Stir gently until it’s just combined. Be careful not to overmix. This helps keep your cookies soft and chewy. - Roll dough balls in cinnamon-sugar mixture. - Bake for 10-12 minutes. In a small bowl, mix ¼ cup of sugar with 2 teaspoons of cinnamon. This is your cookie coating. Scoop about 1 tablespoon of dough and roll it into a ball. Coat the ball in the cinnamon-sugar mix. Place the coated balls on the baking sheets, leaving space for them to spread. Now, bake your cookies for 10-12 minutes. They are ready when the edges are set and tops are slightly cracked. Let them cool for a few minutes before moving them to a wire rack. Enjoy the sweet aroma filling your kitchen! - Avoid overmixing the dough. Mixing too much can lead to tough cookies. - Use room temperature ingredients. This helps the dough mix well and rise properly. - Adjust spice levels to your taste. Want more heat? Add more ginger or cinnamon. - Experiment with additional flavors like nutmeg or allspice. These can add depth to the chai flavor. - Serve cookies with chai tea. The warmth of the tea pairs well with the spices. - Stack cookies on a rustic platter. This makes for a cozy and inviting display. Pro Tips Chill the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking. This helps prevent spreading and ensures a chewier texture. Experiment with Spices: Feel free to adjust the spice levels according to your preference. Adding a pinch of nutmeg or allspice can give the cookies a unique twist! Check for Doneness: Keep an eye on the cookies during the last few minutes of baking. They should be lightly golden on the edges but still soft in the center. Store Properly: To maintain freshness, store the cookies in an airtight container at room temperature. They will stay delicious for up to a week! {{image_4}} You can make these cookies gluten-free. Just substitute the all-purpose flour with a gluten-free flour blend. This swap works well and keeps the cookie's texture. Make sure your blend has a binding agent like xanthan gum for the best results. Want a vegan version? You can easily adapt the recipe. Replace the eggs with flax eggs. To make flax eggs, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. Also, use vegan butter in place of the unsalted butter. This way, you keep the rich flavor without using animal products. You can add fun flavors to your cookies. Adding lemon zest gives a nice citrus twist. Just mix in one teaspoon of fresh lemon zest with the dry ingredients. You can also incorporate nuts like pecans or walnuts. Chop them finely and add about half a cup to the dough. This adds a lovely crunch and flavor. To keep your spiced chai snickerdoodles fresh, store them in an airtight container. This helps keep them soft and tasty. You can keep them at room temperature for a few days. If you want them to last longer, refrigerate the cookies. Just make sure to let them warm up a bit before enjoying. If you want to freeze unbaked cookie dough, scoop the dough into balls. Place them on a baking sheet and freeze until solid. After that, transfer the dough balls to a freezer bag. This way, you can bake fresh cookies anytime you want! For baked cookies, let them cool completely. Then, place them in a freezer bag or container. They can stay in the freezer for up to three months. When you're ready to eat, simply thaw them at room temperature or warm them in the oven. Enjoy the taste of fresh cookies again! Yes, you can use brown sugar instead of granulated sugar. Brown sugar adds moisture and a slight caramel flavor. It can make your cookies softer and chewier. If you want a crispier texture, stick with granulated sugar. Mixing both sugars can also give a nice balance of flavor and texture. To make chewier cookies, try these tips: - Reduce the baking time by a minute or two. - Use more brown sugar than granulated sugar. - Add an extra egg yolk for added moisture. - Chill the dough for at least 30 minutes before baking. This helps the cookies spread less and stay chewy. To reheat snickerdoodles, use these steps: - For the oven: Preheat it to 300°F (150°C). Place cookies on a baking sheet for about 5-7 minutes. - For the microwave: Heat one cookie at a time for about 10-15 seconds. This keeps them soft and warm without drying out. Enjoy your fresh, warm cookies! You now have all the steps to make delicious snickerdoodles. Start with the right ingredients and follow the simple instructions. Remember to keep an eye on texture and tweak spices to fit your taste. If you want to try new flavors or need gluten-free options, there are easy swaps. Store your cookies well to keep them fresh and delicious. Making snickerdoodles can be fun and rewarding. I hope you enjoy baking these treats as much as I do. Happy baking!$

Spiced Chai Snickerdoodles Delight

Delicious cookies infused with warm spices and rolled in cinnamon sugar.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 150 kcal

Ingredients

2.75 cups all-purpose flour
1 teaspoon baking soda
0.5 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground ginger
0.5 teaspoon ground cardamom
0.5 teaspoon ground cloves
1 cup unsalted butter, softened to room temperature
1.5 cups granulated sugar, divided
2 large eggs
1 teaspoon pure vanilla extract
0.25 cup granulated sugar (for rolling the cookies)
2 teaspoons ground cinnamon (for rolling)

Instructions

Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent sticking.
In a medium mixing bowl, combine the all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, ground cardamom, and ground cloves. Whisk these dry ingredients together until they’re evenly blended, then set the bowl aside.
In a large mixing bowl, use an electric mixer on medium speed to cream the softened unsalted butter with 1 ½ cups of granulated sugar. Mix for about 2-3 minutes until the mixture becomes light and fluffy.
Add the eggs to the butter-sugar mixture one at a time, mixing well after each addition. Then, pour in the vanilla extract and continue to mix until the batter is smooth and uniformly combined.
Gradually incorporate the dry mixture into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to tougher cookies.
In a small bowl, mix together the ¼ cup of granulated sugar and 2 teaspoons of cinnamon—this will be the delectable coating for your cookies.
Scoop out about 1 tablespoon of the dough and roll it between your palms to form a ball. Once rolled, coat the ball in the cinnamon-sugar mixture, ensuring it is evenly covered.
Arrange the cinnamon-sugar coated dough balls on the parchment-lined baking sheets, making sure to leave about 2 inches between each ball for expansion during baking.
Transfer the baking sheets to your preheated oven and bake for 10-12 minutes. The cookies are ready when the edges are set, and the tops appear slightly cracked. Remember, they will firm up further as they cool.
Once baked, allow the cookies to cool on the baking sheets for 5 minutes. After this brief cooling, use a spatula to transfer them to a wire rack to cool completely.

Notes

For an inviting touch, serve the cookies stacked on a rustic wooden platter, alongside a small pot of freshly brewed chai tea.

Keyword chai, cookies, snickerdoodles, spiced