Chai Sugar Cookies

5 from 4 votes

These chai sugar cookies are a delicious spin on the classic snickerdoodle. Instead of being rolled in just cinnamon sugar, they’re coated in a chai spice blend mixed with sugar. The result is a tender, chewy cookie with crisp edges and a perfectly spiced finish. These Chai Snickerdoodles will be a favorite Fall cookie!

Prep Time15

Cook Time10

Course: Dessert

Cuisine: American

Keyword: chai cookies, chai snickerdoodles, chai sugar cookies

Servings:

Author: Modern Honey® - www.modernhoney.com

Ingredients

Chai Cookies:

1 cup Butter (softened)
3/4 cup Brown Sugar
3/4 cup Sugar
2 large Eggs
2 teaspoons Vanilla Extract
2 1/2 cups Flour (for slightly thicker cookie, use 2 2/3 cups)
1 teaspoon Baking Soda
1/2 teaspoon Cream of Tartar
1/2 teaspoon Salt
2 teaspoons Chai Spice Blend (recipe below)

Chai Spice Blend:

1 Tablespoon Cinnamon
1 1/4 teaspoon Cardamom
1 teaspoon Ginger
1/4 to 1/2 teaspoon Ground Cloves
1/4 teaspoon Nutmeg
pinch Black Pepper

Chai Sugar Mixture (for rolling the dough balls in):

1/3 cup Sugar
1 Tablespoon Chai Spice Blend

Instructions

In a large mixing bowl, cream butter, brown sugar, and sugar for 4 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1 minute longer.
Make the chai spice blend by mixing together cinnamon, cardamom, ginger, cloves, nutmeg, and a pinch of black pepper.
Stir in flour, cream of tartar, baking soda, salt, and 2 teaspoons of chai spice blend. Stir just until combined.
In a small bowl, stir together the remaining chai spice blend (1 Tablespoon) and 1/3 cup of sugar.
Cover the dough and chill for 25-30 minutes.
Preheat oven to 350 degrees. Roll into small balls until round and smooth. Drop into the chai spiced mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. *To make flatter chai snickerdoodles, press down in the center of the ball before placing it in the oven. This helps to keep them from puffing up in the middle.
Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.

Notes

Don’t Overbake: These cookies are soft and chewy, so take them out when the edges are just golden, and the centers still appear slightly underbaked. They'll continue to firm up as they cool, resulting in the perfect texture.

Chill the Dough: To ensure the cookie dough isn't too sticky to roll, refrigerate it for 30 minutes. Chilling also helps prevent the cookies from spreading too much while baking.

Adjust Spice Levels: If you love extra spice, feel free to increase the amount of cinnamon or ginger in the dough or the coating. You can also add a pinch of black pepper for a touch of peppery spice.

Nutrition