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Chocolate Chai Snickerdoodles Recipe

Chocolate Chai Snickerdoodles Recipe

I used to think snickerdoodles could never be improved -- that is until I added some chocolate. While they're baking, the aromas of chocolate mixed with warming spices reminds me of a cup of hot chai tea. —Katie Wollgast, Florissant, Missouri
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch YIELD:36 servings


  • 2-1/4 cups sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon white pepper
  • 1 cup butter, softened
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 2 teaspoons cream of tartar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt


  • 1. Preheat oven to 350°. In a large bowl, combine the first six ingredients. Remove 1/2 cup sugar mixture to a shallow dish.
  • 2. Add butter to remaining sugar mixture; beat until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking cocoa, cream of tartar, baking powder and salt; gradually beat into creamed mixture.
  • 3. Shape dough into 1-1/2-in. balls. Roll in reserved sugar mixture; place 2 in. apart on ungreased baking sheets. Flatten slightly with bottom of a glass. Bake 10-12 minutes or until edges are firm. Remove to wire racks to cool. Yield: about 3 dozen.

Nutritional Facts

1 cookie: 124 calories, 6g fat (3g saturated fat), 25mg cholesterol, 89mg sodium, 18g carbohydrate (11g sugars, 1g fiber), 1g protein.

Reviews for Chocolate Chai Snickerdoodles

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Kimberly Hines User ID: 1929928 231844
Reviewed Aug. 26, 2015

"I made this recipe because I want to use my expensive cardamom different ways and not let it just sit around! They were super yummy, but didn't look like the picture. Mine didn't spread like that; they were small and poofy."

muffbear74 User ID: 209131 225713
Reviewed May. 1, 2015

"OMG, I love these cookies! Doesn't hurt that I am a chocoholic and also love cinnamon and cardamom. I did find that it was best to leave them on the pan a couple of minutes before trying to remove them. Also, I had a lot of sugar mixture left at the end, even though I made exactly 36 cookies. Anyone have any ideas of what to do with the leftover mixture?"

pamsterhamster User ID: 2978210 199934
Reviewed Aug. 4, 2014

"Loved these cookies!!!! The cardamom is so great. Just one & you are hooked."

coopy User ID: 5517736 119437
Reviewed Mar. 8, 2014

"delicious! Everyone at my work loved these! I changed the recipe a little. I just couldn't pay the $12 for cardamom so I cut open a K-cup of chai latte and added some of that instead."

kathyfrance User ID: 1797176 184263
Reviewed Sep. 16, 2013

"These are fabulous! The dough was really sticky so I added 1/4 cup extra flour and refrigerated the dough for an hour or so. I also discovered I was out of ground ginger so I substituted 2 1/2 t. pumpkin pie spice for the cinnamon, ginger and allspice and they are delicious!!"

MarineMom_texas User ID: 31788 125814
Reviewed Sep. 11, 2013

"This is an excellent cookie. I followed the recipe almost exactly but substituted half cinnamon and half nutmeg for the cardamom. Absolutely delicious and will make again."

maryannet User ID: 1456288 198098
Reviewed Sep. 9, 2013


kszczepaniak User ID: 3472316 195898
Reviewed Sep. 3, 2013

"I love the spices, delicious cookie"

Lakjr User ID: 2984402 123394
Reviewed Sep. 2, 2013

"What a great cookie for tea. The dough came out a litle sticky, so I added almost a 1/2 cup more flour and decreased the baking time to 8 minutes. I used black pepper and it blended in nicely. Everyone has enjoyed this cookie. Thank you for sharing the recipe."

Danielle_09 User ID: 3114908 198640
Reviewed Aug. 31, 2013

"I really enjoyed the flavor of these cookies. I would save them for around Christmas time. They reminded me alot of gingerbread cookies. Great mix of spices!"

MBilllman User ID: 3940652 198097
Reviewed Aug. 25, 2013

"I didn't care for the mix of flavors in these cookies."

gld2bmom User ID: 7191733 195895
Reviewed Aug. 23, 2013

"These Snickerdoodles are light and airy, with a wonderful spicy flavor that reminds one of cooler fall days. Delicious!"

MY REVIEW User ID: 77962 189851
Reviewed Aug. 18, 2013

"These are wonderful! They are nicer soft than crunchy, I think, so be sure to take them out as soon as done. My whole family loved them."

delowenstein User ID: 3766053 152869
Reviewed Aug. 15, 2013

"I used ground BLACK pepper in this recipe since I didn't have white pepper! the flavor was still really good! (I'm known to make adjustments if I don't have the EXACT ingredient for a recipe.) delowenstein"

delowenstein User ID: 3766053 127411
Reviewed Aug. 15, 2013

"I made a typo error-I meant to say that I used the butter-flavored Crisco shortening with just 2 Tbsp. cold water to equal 1 cup butter! I also think that the aroma of the cookies matured AFTER they baked! I admit that I DID get an aroma, but there was more of a fragrance following the baking of the cookies! delowenstein"

delowenstein User ID: 3766053 189849
Reviewed Aug. 15, 2013

"I tried these for the first time 8/14/13! The recipe came out very nicely! I DID grease the baking sheets used and I flattened the cookie balls slightly with the palm of my hand. I found that this recipe made almost 4-1/2 dozen cookies! I DID use 1 cup of Butter-Flavored Crisco with 2 Tbsp. water to expedite the preparation + 2 Tbsp. water to equal 1 cup of butter. The cookies were very good! I took them 8/15/13 to the local hospital where I volunteer and shared them with the Volunteer Resources Office! They were enjoyed very much! Thank you, Katie Wollgast, for sharing this recipe with Taste of Home! delowenstein"

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