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- 2 ¾ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon salt - 1 tablespoon ground cinnamon - 1 teaspoon ground ginger - ½ teaspoon ground cardamom - ½ teaspoon ground cloves - 1 cup unsalted butter, softened - 1 ½ cups granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - ¼ cup granulated sugar (for rolling) - 2 teaspoons ground cinnamon (for rolling) You can swap butter with coconut oil for a dairy-free option. Applesauce also works if you want to cut fat. For sugar, use brown sugar or coconut sugar for a deeper flavor. If you need gluten-free options, use a gluten-free flour blend. Just check the blend has xanthan gum to help with texture. These simple swaps keep your snickerdoodles delicious while meeting your needs. {{ingredient_image_1}} 1. Preheating the oven: Start by preheating your oven to 350°F (175°C). This ensures the cookies bake evenly. 2. Preparing baking sheets: Line two baking sheets with parchment paper. This helps prevent sticking and makes cleanup easy. 1. Creaming butter and sugar: In a large bowl, use an electric mixer to beat the softened butter and 1 ½ cups of granulated sugar. Mix until it's light and fluffy, about 2-3 minutes. This step adds air, making your cookies soft. 2. Incorporating eggs and vanilla: Add the eggs one at a time, mixing well after each one. Then stir in 1 teaspoon of vanilla extract. This makes your cookie dough rich and tasty. 1. Rolling dough and coating in cinnamon-sugar: In a small bowl, mix ¼ cup of granulated sugar with 2 teaspoons of cinnamon. Scoop about 1 tablespoon of dough, roll it into a ball, and coat it in the cinnamon-sugar mixture. This adds a sweet crunch. 2. Baking time and temperature: Place the dough balls on the baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes. The edges should be set, and the tops should look slightly cracked. Let them cool on the sheets for 5 minutes before moving them to a wire rack. This cooling helps them firm up nicely. To get your snickerdoodles just right, avoid overmixing the dough. When you mix the dry and wet ingredients, stop as soon as they blend. Overmixing can lead to tough cookies. You want them soft and chewy. The cooling process is also key. Let the cookies rest on the baking sheet for 5 minutes. This helps them firm up a bit. Then, move them to a wire rack. Cooling on the rack makes them stay soft inside. For added flavor, think about using more spices. You can try adding nutmeg or a bit of black pepper. These spices can give your cookies a warm kick. You can also experiment with different sugars. Brown sugar can add moisture and a deeper flavor. Mixing white and brown sugar gives a lovely taste and texture. Pro Tips Chill the Dough: For best results, chill the dough for at least 30 minutes before baking. This helps the cookies maintain their shape and enhances their flavor. Use Fresh Spices: Ensure your spices are fresh for the best flavor. Old spices lose potency and can make your cookies taste flat. Experiment with Add-ins: Consider adding chocolate chips, nuts, or dried fruit to the dough for added texture and flavor variations. Store Properly: Keep your snickerdoodles in an airtight container at room temperature for up to a week to maintain freshness. {{image_2}} You can change the flavors of your spiced chai snickerdoodles for fun! Here are two tasty ideas. - Pumpkin spice version: Add 1 cup of pumpkin puree and 1 teaspoon of pumpkin pie spice. This twist gives your cookies a warm, fall vibe. They smell great and taste even better! - Chocolate chai snickerdoodles: Mix in ½ cup of cocoa powder with your dry ingredients. This adds a rich chocolate flavor that pairs perfectly with chai spices. You can make snickerdoodles fit many diets too! Here are some easy swaps. - Vegan adjustment suggestions: Replace the eggs with ½ cup of unsweetened applesauce or 1/4 cup of flaxseed meal mixed with water. These alternatives keep the cookies moist and tasty. - Low-sugar alternatives: Use a sugar substitute like stevia or erythritol. This will help cut down on sugar while keeping the cookies sweet. You can also reduce the sugar amount by a third without losing flavor. To keep your spiced chai snickerdoodles fresh, store them in an airtight container. Glass or plastic containers work well. Make sure the cookies are cool before sealing them to avoid moisture build-up. They will stay fresh for about 1 week at room temperature. You can also add a slice of bread to keep them soft. You can freeze the cookie dough for later use. Simply scoop the dough into balls and place them on a baking sheet. Freeze them for about 2 hours, then transfer the balls to a freezer bag. They can stay in the freezer for up to 3 months. When you’re ready to bake, just take out the dough balls. Let them thaw at room temperature for about 30 minutes. Then bake as directed. You might need to add a minute or two to the baking time. Enjoy fresh cookies anytime! Snickerdoodles get their chewiness from a mix of butter and sugar. When you cream these together, it helps create air pockets. The eggs add moisture, which also helps. If you don't overbake, they stay soft. The balance of flour and sugar is key too. Using enough sugar keeps them tender and chewy. Yes! You can add many flavors to your snickerdoodles. Try adding a bit of nutmeg for warmth. You could also mix in some white chocolate chips for sweetness. If you like nuts, chopped pecans or walnuts work well too. Feel free to get creative! Your cookies are done when the edges are set, and the tops look cracked. They should appear slightly soft in the middle. Remember, they will firm up as they cool. Check them around 10 to 12 minutes in the oven. If they look golden, pull them out. Serve your spiced chai snickerdoodles warm on a wooden platter. Pair them with a cup of chai tea for a cozy touch. You can also stack them high for a fun presentation. Adding a sprinkle of cinnamon on top makes it look fancy and inviting. In this blog post, we explored everything you need for perfect snickerdoodles. We covered the key ingredients and offered swaps if needed. You learned step-by-step instructions to bake these cookies, along with tips to enhance their flavor. We also discussed fun variations and how to store your treats for freshness. Experiment with these ideas and make your snail-doodles unique. Baking should be fun, so enjoy the process!

Spiced Chai Snickerdoodles

Deliciously spiced cookies with a soft texture, perfect for pairing with chai tea.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 2.75 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground cardamom
  • 0.5 teaspoon ground cloves
  • 1 cup unsalted butter, softened
  • 1.5 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.25 cup granulated sugar (for rolling)
  • 2 teaspoons ground cinnamon (for rolling)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cardamom, and cloves until well combined. Set aside.
  • In a large mixing bowl, use an electric mixer to cream the softened butter and 1 ½ cups of granulated sugar together until light and fluffy, about 2-3 minutes.
  • Beat in the eggs one at a time, followed by the vanilla extract, mixing until smooth.
  • Gradually add the dry ingredients from the medium bowl into the butter mixture, mixing until just combined. Do not overmix.
  • In a small bowl, combine the ¼ cup of granulated sugar and 2 teaspoons of cinnamon for rolling.
  • Scoop about 1 tablespoon of dough and roll it into a ball. Then roll the ball in the cinnamon-sugar mixture until evenly coated.
  • Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes or until the edges are set and the tops look slightly cracked. The cookies will continue to firm up as they cool.
  • Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve the cookies stacked on a rustic wooden platter, with a small pot of chai tea alongside for a cozy presentation.
Keyword chai, cookies, snickerdoodles, spiced