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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

Ingredients

  • 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 large 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

Directions

  • 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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MY REVIEW
fnstlug
Reviewed Jan. 14, 2017

"It basically tastes like a gingersnap, but with a weird aftertaste because of the chocolate. On the plus side the texture of the cookies were really nice, just soft and buttery enough. Still, I like chai, but these cookies weren't for me."

MY REVIEW
AllisonO
Reviewed Dec. 12, 2016

"One of the best snickerdoodles I've ever had! The chocolate and cardamom push these over the top! They are perfect for the holiday season (my husband said they taste like Christmas) with a very balanced blend of sweet and spicy. The next time I make these, I will sprinkle the excess sugar mixture on top of the flattened cookies so they bake into a bit of added crunch."

MY REVIEW
Kimberly Hines
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."

MY REVIEW
muffbear74
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?"

MY REVIEW
pamsterhamster
Reviewed Aug. 4, 2014

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

MY REVIEW
coopy
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."

MY REVIEW
kathyfrance
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!!"

MY REVIEW
MarineMom_texas
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."

MY REVIEW
maryannet
Reviewed Sep. 9, 2013

"yummy"

MY REVIEW
kszczepaniak
Reviewed Sep. 3, 2013

"I love the spices, delicious cookie"

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