Chai spiced snickerdoodles have soft, chewy, insides and sweet and spicy, slightly crunchy outsides. (dairy-free option)

Chai Spiced Snickerdoodles have soft and buttery insides and sweet and spicy, slightly crunchy outsides. The perfect cookies for pairing with a cup of tea. (vegetarian, dairy-free option) via livelytable.com

Let me preface this post with something. Cookies with chocolate will always have my heart. Period. But snickerdoodles come in as a close second. And you better believe if it doesn't have chocolate, it better have a perfectly chewy center, crispy edges, and the most delicious cinnamony goodness. These chai spiced snickerdoodles definitely deliver.

Why You'll Love These Chai Spiced Snickerdoodles

If you like snickerdoodles, then you're going to love these chai spiced snickerdoodles! I took a classic, delicious snickerdoodle recipe and took it to the next level with a coating of sweet and spicy homemade chai spice. It's the ultimate snickerdoodle for chai lovers and for snickerdoodle lovers! These cookies have a dreamy chewy, doughy center, and a crinkly, chai-laced sugar coated exterior with golden, crisp edges. They're perfect with a glass of milk or cup of chai tea. And they make a wonderful addition to your Christmas cookie plate.

How To Make Chai Spiced Sniackerdoodles

Cream together butter and sugars until light and fluffy.
Add the egg, yolk and vanilla and beat to combine.
Add the flour, baking soda, baking powder, spices, and salt. Beat to combine, scraping down the sides as needed.
Cover the dough and chill for at least 1 hour.
In a small bowl, combine the chai spice and sugar for rolling the dough in.
Scoop the dough by 1 tbsp and roll into balls. Roll in sugar mixture and place on a lined baking sheet.
Bake 12-13 minutes. Remove from the oven and cool 10-15 minutes before eating.

Tips For Making Perfect Snickerdoodles

For dairy-free, substitute butter for coconut oil.
Chilling the dough is important, as the cookie will spread too much if they are baked from room temperature.
Slightly under-bake the cookies for the best doughy, chewy center. The cookies will look under-done when you take them out of the oven, but they will set up as they cool.

Did you make this recipe? Please leave a star rating in the comments!

Chai Spice Snickerdoodles

Chai spiced snickerdoodles have soft, chewy, insides and sweet and spicy, slightly crunchy outsides. (dairy-free option)

Author: Kaleigh
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 1 hour 25 minutes
Yield: 18 cookies 1x
Category: dessert
Method: baked
Cuisine: American

Ingredients

Scale

½ cup (1 stick) butter
½ cup granulated sugar
¼ cup brown sugar
1 egg + 1 yolk
1 tsp vanilla
1 ½ cups white whole wheat flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt (⅛ if using salted butter)
1 tsp chai spice

For rolling cookies:

3 tbsp granulated sugar
2 tsp chai spice

Instructions

In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and sugars until light and fluffy.
Add the egg, yolk and vanilla and beat to combine.
Add the flour, baking soda, baking powder, spices, and salt. Beat to combine, scraping down the sides as needed.
Cover the dough and chill for at least 1 hour.
Heat oven to 350°F. Line a baking sheet with parchment or a silicone baking mat.
In a small bowl, combine the chai spice and sugar for rolling the dough in.
Scoop the dough by 1 tbsp and roll into balls. Roll in sugar mixture and place on lined baking sheet.
Bake 12-13 minutes. Remove from the oven and cool 10-15 minutes before eating.

Notes

For dairy-free, substitute butter for coconut oil.
Chilling the dough is important, as the cookie will spread too much if they are baked from room temperature.
Slightly under-bake the cookies for the best doughy, chewy center. The cookies will look under-done when you take them out of the oven, but they will set up as they cool.

Keywords: chai snickerdoodle cookies, whole wheat chai snickerdoodles