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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 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


  • 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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fnstlug User ID: 3658849 259659
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."

AllisonO User ID: 7446023 258065
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."

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!"

[email protected] 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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