Chai Spice Snickerdoodle Cookies Recipe for Perfect Fall Baking

Posted on August 19, 2025

If you’re looking for the ultimate fall treat, these Chai Spice Snickerdoodle Cookies are it! Imagine the warm, comforting flavors of chai tea wrapped in a soft, chewy cookie coated in a cinnamon-sugar crust. These cookies are like a cozy sweater for your taste buds—perfect for crisp autumn afternoons or when you just need a little extra comfort. Trust me, these will have your house smelling like a dream, and you might find yourself sneaking back to the cookie jar for seconds (or thirds!).

Chai spice and snickerdoodles might not seem like the most obvious pairing, but let me tell you, it’s a match made in cookie heaven. The spicy notes of cardamom, cinnamon, and ginger take the classic snickerdoodle to a whole new level of cozy! Whether you’re baking for a family gathering, a holiday party, or just because your sweet tooth demands it, this recipe is sure to impress.

The Story Behind Chai Spice Snickerdoodle Cookies

Snickerdoodles have always been a classic in my kitchen, but adding chai spice to them was a happy accident. A few years back, I was experimenting with different flavors during fall (because, let’s face it, pumpkin spice is everywhere, and I wanted something a little different). My love for chai tea inspired me to blend its spices into a snickerdoodle recipe, and the result was pure magic.

The history of snickerdoodles dates back to the late 1800s, and they’re believed to have German origins. Their name might sound whimsical, but these cookies are all about simplicity—soft, buttery cookies coated in cinnamon sugar. Adding chai spices to the mix gives them a unique, aromatic twist that feels like a warm hug on a chilly day.

These cookies are also incredibly versatile. They’ve become a staple during my fall baking sessions, and I love serving them with a hot cup of chai latte or even a big glass of milk. Plus, they’re a hit with kids and adults alike, making them the perfect treat for any occasion.

Breaking Down the Ingredients

Every ingredient in these Chai Spice Snickerdoodle Cookies serves a purpose, and understanding them will help you get the best results. Here’s a closer look:

Flour: All-purpose flour is your best bet here. It gives the cookies structure without making them too dense. If you need a gluten-free option, you can use a 1:1 gluten-free baking blend.
Butter: Unsalted butter is key. Make sure it’s softened to room temperature for easy creaming with the sugar. If you only have salted butter, just reduce the added salt slightly.
Sugar: A mix of granulated sugar and brown sugar adds sweetness and a hint of molasses for depth of flavor. For the coating, stick to white sugar mixed with cinnamon for that classic snickerdoodle touch.
Eggs: Use large eggs at room temperature. They help bind everything together and add moisture.
Cream of Tartar: This ingredient is what gives snickerdoodles their signature tangy flavor and chewy texture. If you don’t have cream of tartar, you can substitute it with baking powder (though the taste will be slightly different).
The Chai Spice Blend: This is the star of the show! A mix of cinnamon, cardamom, ginger, cloves, and nutmeg adds warmth and spice. You can adjust the proportions based on your preferences.
Vanilla Extract: Always go for pure vanilla extract for the best flavor.

Pro tip: If you’re short on time, you can use a pre-made chai spice blend, but making your own allows you to customize the flavor.

Essential Equipment

You don’t need any fancy tools to whip up these cookies, but here’s what will make your baking process smooth:

Mixing Bowls: A large one for the dough and a smaller one for the cinnamon-sugar coating.
Hand or Stand Mixer: Creaming the butter and sugar is much easier with a mixer, but you can also do it by hand with some elbow grease.
Measuring Cups and Spoons: Precision is key in baking, so make sure to measure everything accurately.
Baking Sheets: Use non-stick or line them with parchment paper to prevent sticking.
Cookie Scoop: This helps ensure all your cookies are the same size, which means they’ll bake evenly.

If you don’t have a cookie scoop, a tablespoon will work just fine. And don’t forget a wire cooling rack to let your cookies cool properly!

How to Make Chai Spice Snickerdoodle Cookies

Prepare the Dough: In a large bowl, cream together 1 cup (226g) of softened butter, 1 cup (200g) of granulated sugar, and 1/2 cup (100g) of brown sugar. Beat until light and fluffy, about 2-3 minutes.
Add Wet Ingredients: Mix in 2 large eggs, one at a time, followed by 1 teaspoon of pure vanilla extract.
Combine the Dry Ingredients: In a separate bowl, whisk together 2 3/4 cups (344g) of all-purpose flour, 1 teaspoon of cream of tartar, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and the chai spice blend (2 teaspoons cinnamon, 1 teaspoon cardamom, 1/2 teaspoon ginger, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg).
Bring It Together: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
Chill the Dough: Cover the dough and refrigerate for at least 30 minutes. This step prevents spreading during baking.
Preheat the Oven: Set your oven to 375°F (190°C) and line your baking sheets with parchment paper.
Roll and Coat: Scoop 1.5-tablespoon-sized balls of dough, roll them between your palms, and coat them in a mixture of 1/4 cup (50g) sugar and 1 teaspoon cinnamon.
Bake: Place the cookies on the baking sheet, spaced about 2 inches apart. Bake for 9-11 minutes or until the edges are set but the centers are soft.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

And there you have it—warm, spiced cookies that are pure fall perfection!

Pro Tips for Baking Success

Baking cookies can be a science, so here are a few tips to ensure your Chai Spice Snickerdoodle Cookies turn out perfectly every time:

Don’t skip chilling the dough—it helps the cookies hold their shape.
If your cookies spread too much, try adding an extra tablespoon of flour to the dough.
For the softest cookies, don’t overbake! They should look slightly underdone in the center when you take them out.
Use fresh spices for the best flavor. If your spices have been sitting in the pantry for years, it’s time for an upgrade.

Variations and Adaptations

There are so many ways to customize these cookies to suit your tastes:

Gluten-Free: Use a gluten-free all-purpose flour blend. They might be slightly crumblier but still delicious.
Dairy-Free: Swap out the butter for plant-based butter.
Extra Spicy: Add a pinch of black pepper to the chai spice blend for a kick.

Serving and Storage Ideas

These cookies are best served slightly warm with a hot beverage. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. To reheat, pop them in the microwave for 10 seconds!

Nutritional Information and Benefits

Each cookie is approximately 120 calories, with 6g of fat, 16g of carbs, and 1g of protein. While they’re a treat, the spices offer anti-inflammatory and digestive benefits—hello, guilt-free indulgence!

Conclusion

If you’re ready to embrace fall baking, these Chai Spice Snickerdoodle Cookies are a must-try. They’re cozy, flavorful, and oh-so-satisfying. I hope you enjoy making (and eating) them as much as I do.

Have you tried this recipe? Let me know in the comments how they turned out! Don’t forget to share your creations on social media—tag me so I can see your delicious cookies. Happy baking!

FAQs

Can I make these cookies ahead of time?

Yes! You can freeze the dough balls and bake them straight from the freezer. Just add an extra minute or two to the baking time.

What’s the best way to soften butter quickly?

Cut the butter into small cubes and let it sit at room temperature for 15-20 minutes, or microwave it for 10 seconds (but be careful not to melt it).

Can I skip the cream of tartar?

You can replace it with an equal amount of baking powder, but the cookies will lose their signature tangy flavor.

What if I don’t have cardamom?

You can omit it or substitute it with a pinch of allspice for a similar warm flavor.

How do I know when the cookies are done?

The edges should be set, but the centers will look soft. They’ll firm up as they cool!