chai spiced snickerdoodles

I am such a cookie monster, and homemade Snickerdoodles are definitely at the top of my list! They were my favorite as a kid. Eating the dough was probably my favorite part when I would make these with my mom.

The reason for giving these classic cookies a little makeover is because I am sadly and unreasonably obsessed with chai lattes. The problem, I never make them at home. I have gotten into a terrible habit of outsourcing my caffeine intake. How dare I! BUT there is a really cute shop in my town that makes lovely fresh pressed juice, organic food, and seriously the BEST chai lattes ever. So, I’m not going to fight it, I am going to add fuel to the chai-loving fire and add those delicious spices into one of my favorite cookies….the humble snickerdoodle. I am so excited about this!

This snickerdoodle is controversial, yes, it is. The classic way to make these is with shortening. My mom makes them that way and my husband’s grandma (who apparently makes the best snickerdoodles) makes them that way as well. However….if you haven’t learned this about me yet….I am obsessed with butter. Like, sadly obsessed. I am more obsessed with butter than I am with chai. So, I tried out this recipe using ALL butter and have never looked back. The butter adds SO MUCH flavor!!! I would love to hear your feedback. If you try out this recipe, leave me a little note and let me know what you think. Cheers!!

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Chai Spiced Snickerdoodles


  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tarter
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt, I like kosher
  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • Coating, spice amount can be adjusted to your liking:
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground allspice


  • Preheat the oven to 350 degrees
  • Sift together flour, cream of tarter, baking soda, and salt; set aside.
  • In a stand mixer with paddle attachment (or hand mixer) cream together butter and sugar until light in color and fluffy.
  • Add eggs one at a time and mix until combined. Scrape down the sides of the bowl to make sure everything is evenly combined.
  • Stir in the vanilla.
  • With the mixer on low, slowly add the flour mixture and mix until just combined; being careful not to over-mix.
  • Scrape down the sides of the bowl again to make sure everything is evenly combined.
  • Scoop out the dough with a cookie scoop, or two spoons. I make mine about the size of two tablespoons.
  • Use your hands to roll the scooped dough into a smooth ball.
  • Combine the coating ingredients together in a small bowl.
  • Roll the dough ball in the sugar mixture until evenly coated.
  • Place on a cookie sheet lined with parchment paper.
  • Repeat with the rest of the dough. Be sure to space the dough balls out on the cookie sheet as they will spread and you don’t want them to touch each other.
  • Bake for about 9-12 minutes depending on the size, or until lightly golden and the tops start to have those classic cracks on them. Be careful not to over-bake!
  • Let the cookies cool on a a rack and enjoy! I love these cookies hot and fresh right out of the oven.
Author: Maria Provenzano
Course: Dessert
chai spiced snickerdoodles