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Cozy Chai Spice Snickerdoodle Cookies with Cardamom Sugar

chai spice snickerdoodle cookies - featured image
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These snickerdoodle cookies feature a cozy chai spice twist with a fragrant cardamom sugar coating, delivering a perfect balance of sweet and spicy with tender centers and crisp edges.

Ingredients

Scale
  • 2 ¾ cups (345 grams) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 ½ teaspoons cream of tartar
  • ½ teaspoon salt
  • 1 cup (227 grams) unsalted butter, softened
  • 1 ¼ cups (250 grams) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Chai spice blend:
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon ground cardamom
  • Cardamom sugar coating:
  • ½ cup (100 grams) granulated sugar
  • 1 tablespoon ground cardamom
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, and chai spice blend (cinnamon, ginger, cloves, nutmeg, cardamom). Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer on medium speed.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients in batches, mixing on low speed until just combined. Avoid over-mixing.
  6. In a small bowl, mix the granulated sugar, ground cardamom, and cinnamon for the coating.
  7. Scoop dough into 1 ½ tablespoon-sized balls (about 25-30 cookies). Roll each ball generously in the cardamom sugar mixture until fully coated.
  8. Place coated dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 10-12 minutes until edges are set and beginning to brown but centers remain soft and puffy.
  10. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature eggs and butter for best mixing results. Avoid over-mixing the dough to keep cookies tender. If dough is stiff, let it sit at room temperature for 10 minutes before shaping. For less spreading, chill dough briefly before rolling. Double-coating in cardamom sugar creates a fragrant, crackly crust. Fresh baking soda ensures proper rise. Cream of tartar is essential for classic snickerdoodle tang.

Nutrition

Keywords: snickerdoodle cookies, chai spice cookies, cardamom sugar, cozy cookies, easy cookie recipe, holiday cookies, spiced cookies

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