Description

These cozy, chewy cookies combine the classic snickerdoodle texture with a complex chai spice blend including cardamom, ginger, and black pepper. They are easy to make, require no fancy equipment, and offer a warm, comforting flavor perfect for fall.

Ingredients

Scale

1 cup (225g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1 cup (225g) packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 ½ cups (315g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground black pepper
¼ teaspoon nutmeg
½ cup (100g) granulated sugar (for coating)
1 teaspoon extra chai spice mix (for coating)

Instructions

Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cardamom, ginger, cloves, black pepper, and nutmeg. Set aside.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until pale, fluffy, and light (about 2-3 minutes with a mixer).
Add eggs one at a time, beating well after each addition, then mix in the vanilla extract until just combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding gently until just no dry flour remains. Do not overmix.
Chill the dough for at least 30 minutes (optional but recommended to prevent spreading).
In a shallow bowl, mix the ½ cup granulated sugar with the 1 teaspoon extra chai spice for the coating.
Scoop about 1.5 tablespoons of dough per cookie. Roll into balls, then roll in the spiced sugar mixture to coat completely.
Place cookies on baking sheets, spaced about 2 inches apart.
Bake for 12-14 minutes until edges are set and lightly golden, but centers still look soft.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Ensure butter is softened, not melted. Use the spoon-and-level method for flour to avoid dry cookies. Chill dough if kitchen is warm to prevent excessive spreading. Store with a slice of bread to maintain softness.

Prep Time: 15 minutes
Cook Time: 12-14 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14
Sodium: 110
Fat: 9
Saturated Fat: 5
Carbohydrates: 24
Fiber: 0.5
Protein: 2

Keywords: chai cookies, snickerdoodle, fall baking, cardamom cookies, spicy cookies, easy cookies, chewy cookies