Chai Snickerdoodles Recipe

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Chai Snickerdoodles Recipe

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5 5 5
Publisher Photo
When I think of winter, I think of two things. Warm cookies and a chai. My recipe combines the two in my favorite cookie recipe—snickerdoodles! —Evangeline Bradford, Erlanger, Kentucky
MAKES:
78 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch
MAKES:
78 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch

Ingredients

  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground allspice
  • 1 cup butter, softened
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 2-3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt

Directions

In a small bowl, combine the sugar, cinnamon, ginger, cardamom and allspice. Remove 1/2 cup sugar mixture to a shallow bowl; set aside.
In a large bowl, cream butter and remaining sugar mixture until light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well.
Shape into 1-1/2-in. balls; roll in reserved sugar mixture. Place 2 in. apart on parchment paper-lined baking sheets. Bake at 350° for 10-13 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Yield: 6-1/2 dozen.
Originally published as Chai Snickerdoodles in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p76

Nutritional Facts

1 cookie: 59 calories, 3g fat (2g saturated fat), 12mg cholesterol, 38mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.

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  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground allspice
  • 1 cup butter, softened
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 2-3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  1. In a small bowl, combine the sugar, cinnamon, ginger, cardamom and allspice. Remove 1/2 cup sugar mixture to a shallow bowl; set aside.
  2. In a large bowl, cream butter and remaining sugar mixture until light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well.
  3. Shape into 1-1/2-in. balls; roll in reserved sugar mixture. Place 2 in. apart on parchment paper-lined baking sheets. Bake at 350° for 10-13 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Yield: 6-1/2 dozen.
Originally published as Chai Snickerdoodles in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p76

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Reviews forChai Snickerdoodles

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jake3_14 User ID: 9167664 265927
Reviewed May. 13, 2017

"This recipe is perfectly flavor-balanced! I wanted a bigger cookie, so I made 2-in. balls, and the recipe still yielded 36 cookies. This goes into my permanent collection."

MY REVIEW
lagavin User ID: 6133067 245048
Reviewed Mar. 7, 2016

"This is a delicious recipe!"

MY REVIEW
maryked User ID: 7061082 231427
Reviewed Aug. 18, 2015

"I like Snickerdoodles and I like Chai so I thought it would be great to put them together. I too bought cardamom for another recipe and it's a great way to use it up. The cookies never last long."

MY REVIEW
daniellem02 User ID: 7255396 219537
Reviewed Feb. 2, 2015

"Loved these. very easy, but a little different than the typical snickerdoodle. I bought cardamom for another recipe, so this is a great way to use it up!"

MY REVIEW
alcor53 User ID: 6291491 127270
Reviewed Nov. 22, 2014

"These were wonderful! A new favorite in our family."

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