Chai Spice Snickerdoodles

Chai snickerdoodles

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


  • 1/2 cup (1 stick) butter
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 egg + 1 yolk
  • 1 tsp vanilla
  • 1 1/2 cups white whole wheat flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt (1/8 if using salted butter)
  • 1 tsp chai spice

For rolling cookies:


  1. 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.
  2. Add the egg, yolk and vanilla and beat to combine.
  3. Add the flour, baking soda, baking powder, spices, and salt. Beat to combine, scraping down the sides as needed.
  4. Cover the dough and chill for at least 1 hour.
  5. Heat oven to 350°F. Line a baking sheet with parchment or a silicone baking mat.
  6. In a small bowl, combine the chai spice and sugar for rolling the dough in.
  7. Scoop the dough by 1 tbsp and roll into balls. Roll in sugar mixture and place on lined baking sheet.
  8. Bake 12-13 minutes. Remove from the oven and cool 10-15 minutes before eating. 


  • 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