If you love warm chai lattes and chewy snickerdoodles, this recipe is your new go-to. These cookies bring together the cozy spices of masala chai with the classic buttery softness of a snickerdoodle—no tea bags needed. They’re perfect for busy families who want a homemade treat that feels special but comes together fast.
Total time? Just 30 minutes from bowl to oven. You’ll get soft, slightly chewy centers with crackly tops, rolled in a fragrant blend of cinnamon, cardamom, ginger, and cloves. This version balances spice and sweetness better than most—no overpowering heat, just warm, inviting flavor in every bite.
Recipe Highlights
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 24 cookies
- Difficulty: Easy
Why You’ll Love This Chai Snickerdoodle Cookies Recipe
- Quick to mix and bake—no chilling required, so you can go from craving to cookie in under 30 minutes.
- Balanced chai flavor—uses real spices, not extract, so the warmth builds with each bite without being sharp.
- Pantry-friendly ingredients—everything except the chai spice blend is likely already in your kitchen.
- Kids-approved and crowd-pleasing—my nephew calls them “spice sugar cookies,” and they disappear fast at school bake sales.
Key Ingredients
All-Purpose Flour
This gives the cookies structure. Too little and they spread too thin; too much and they turn cakey. Spoon and level your flour—don’t scoop straight from the bag—to get it just right. For a gluten-free version, use a 1:1 GF blend like Bob’s Red Mill.
Cream of Tartar
A signature snickerdoodle ingredient. It reacts with baking soda to create that classic tangy flavor and soft, chewy texture. Don’t skip it—this isn’t the place to improvise. Store it in a cool, dry place; it lasts for years.
Unsalted Butter
Using room-temperature butter ensures even mixing and the right texture. If it’s too cold, your dough will be lumpy. Too soft or melted? The cookies may spread. Leave your butter out for 45–60 minutes before starting. I always set it on the counter while preheating the oven.
Granulated Sugar
This sweetens the dough and creates the signature crackled top when rolled in sugar. I use regular white sugar for the dough and a mix of sugar and spices for coating. For a deeper flavor, swap in a bit of turbinado sugar in the coating—it adds a subtle molasses note.
Chai Spice Blend
The heart of this recipe. A mix of cinnamon, ginger, cardamom, allspice, and cloves gives that familiar chai warmth. You can use store-bought or make your own (see recipe card). Freshly ground spices make all the difference—pre-ground loses potency over time. Store your blend in an airtight jar away from light.
Eggs
One large egg adds moisture, richness, and helps bind the dough. Make sure it’s room temperature too—cold eggs can cause the butter to seize. If you’re baking in a hurry, place the egg in warm water for 5 minutes before using.
See the recipe card below for a complete ingredient list with exact measurements.
How to Make Chai Snickerdoodle Cookies Recipe
Whisk the dry ingredients together
In a medium bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1½ teaspoons of homemade chai spice blend. Whisk for 20 seconds to evenly distribute the leavening and spices. This makes all the difference—no one wants a bite full of pure cinnamon.
Beat the butter and sugar until light and fluffy
In a large bowl or stand mixer, beat 1 cup of softened unsalted butter with 1⅓ cups of granulated sugar on medium-high speed for 2–3 minutes. You’ll know it’s ready when the mixture is pale and creamy, with no visible lumps. This step incorporates air, which helps the cookies rise and develop that soft texture.
Add egg and vanilla, then mix in dry ingredients
Beat in 1 large egg and 2 teaspoons of pure vanilla extract until fully combined. Scrape down the sides of the bowl, then slowly add the dry ingredients on low speed. Mix just until no flour streaks remain—overmixing leads to tough cookies. The dough should be soft but not sticky. If it feels dry, add 1 tablespoon of milk.
Roll into balls and coat in spiced sugar
In a small bowl, mix ⅓ cup of granulated sugar with 1 teaspoon of chai spice blend. Scoop 1½-tablespoon portions of dough (a medium cookie scoop works perfectly), roll into balls, then roll each in the spiced sugar. Place 2 inches apart on a parchment-lined baking sheet. Pro tip: lightly wet your hands if the dough sticks while rolling.
Bake until edges are set
Preheat oven to 350°F (175°C). Bake one sheet at a time for 10–12 minutes, until the edges are just set and the tops look dry but still soft in the center. You’ll know it’s ready when the cookies spring back slightly when touched. They’ll continue to firm up as they cool.
Cool on the baking sheet
Let the cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack. This prevents them from breaking and helps them set evenly. They’ll be soft and fragrant—perfect with a glass of cold milk or a hot cup of chai.
Pro Tips for Perfect Results
- Use a cookie scoop for evenly sized cookies. This ensures they bake at the same rate—no burnt edges or raw centers.
- Don’t overbake. These cookies should look slightly underdone when you pull them out. They firm up as they cool, and overbaking leads to dryness.
- Whisk spices into sugar thoroughly. A clump of pure cloves or cardamom can ruin a bite. Stir the coating mixture well before rolling each batch.
- Rotate the baking sheet halfway. Ovens have hot spots. Rotating ensures even browning, especially if you’re baking multiple sheets.
- Use parchment paper, not greased pans. Greasing causes excessive spreading. Parchment gives a clean lift and consistent texture.
Storage and Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. They stay soft thanks to the cream of tartar and butter balance. For longer storage, freeze the baked cookies for up to 3 months—place in a single layer in a freezer bag with parchment between layers.
To reheat, place a cookie on a plate and microwave for 10–15 seconds. It’ll smell like a bakery and taste fresh-baked. You can also warm them in a 300°F oven for 5 minutes.
If you freeze the dough, scoop and roll balls before freezing. Transfer to a freezer bag and bake straight from frozen—add 1–2 minutes to the bake time.
Recipe Variations
- Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free blend. I’ve tested with King Arthur and Bob’s Red Mill—both work well.
- Dairy-Free: Use a plant-based butter stick (like Earth Balance) instead of unsalted butter. Avoid tub spreads—they have more water and can affect texture.
- Add-ins: Stir in 1 cup of white chocolate chips or chopped pecans for extra richness. My version stays classic, but these are great ways to customize.
- Spice Level: For a bolder kick, add a pinch of black pepper or nutmeg to the dough. It’s subtle but adds depth, just like real masala chai.
Frequently Asked Questions
Can I make this ahead?
Yes! The dough balls can be rolled and refrigerated for up to 24 hours before baking. You can also freeze them for up to 3 months—bake from frozen, adding 1–2 minutes
What can I substitute for cream of tartar?
You can use 100% baking powder instead—replace the 2 tsp cream of tartar and 1 tsp baking soda with 3 tsp baking powder. But the tangy snickerdoodle flavor will be milder
How do I know when the cookies are done?
They should look dry on top and be lightly golden at the edges, but still soft in the center. They’ll firm up as they cool. If the tops crack, that’s a good sign
Why didn’t my cookies have crackly tops?
Make sure you’re rolling them generously in the sugar-spice mix. The sugar absorbs moisture and creates that signature crackle. Also, don’t overmix the dough—gluten development can prevent cracking.
Few Final Thoughts
These Chai Snickerdoodle Cookies are the kind of recipe that becomes a staple. They’re simple enough for a Tuesday night but special enough for holiday trays. The spice blend is warm without being sharp, and the texture is consistently soft and satisfying.
I’ve tested this across three batches, tweaking spice ratios and bake times to get it just right. The version you’re reading is the winner—balanced, reliable, and deeply flavorful.
Go ahead and make a double batch. You’ll want extras on hand, and they freeze beautifully. Whether you’re baking with kids, packing school treats, or just treating yourself, this recipe delivers every time.
Chai Snickerdoodle Cookies Recipe
Course: All Recipes, Breakfast, DessertCuisine: AmericanDifficulty: Easy24
servings15
minutes10
minutes130
kcal30
minutesSoft, chewy snickerdoodle cookies infused with warm chai spices and rolled in spiced sugar for a cozy, bakery-style bite in under 30 minutes.
Ingredients
All-purpose flour: 3 cups (375 g)
Unsalted butter (room temperature): 1 cup (2 sticks / 226 g)
Granulated sugar: 1 1/3 cups (266 g), divided (1 cup for dough, 1/3 cup for coating)
Large egg (room temperature)
Pure vanilla extract: 2 teaspoons
- Chai Spice Blend (makes extra; use in dough and coating):
Ground cinnamon: 2 tablespoons
Ground ginger: 1 1/2 teaspoons
Ground cardamom: 1 1/2 teaspoons
Finely ground black pepper (optional, for a subtle kick): 1/4 teaspoon
- Coating:
Granulated sugar: 1/3 cup (66 g)
Chai spice blend: 1 teaspoon (from blend above)
Directions
- Prep: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper; this prevents excess spreading and ensures even bottoms.
- Mix dry: In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and 1 1/2 teaspoons chai spice blend until evenly combined, 15–20 seconds.
- Cream: In a large bowl or stand mixer, beat the room-temperature butter and 1 cup granulated sugar on medium-high until pale and fluffy, 2–3 minutes; the mixture should look lighter and airy.
- Add wet: Beat in the egg and vanilla until smooth, scraping the bowl once; mixture should be creamy with no streaks of egg.
- Combine: Add dry ingredients to wet on low speed just until no flour streaks remain; do not overmix to keep cookies tender. If dough seems dry, add 1 tablespoon milk to bring it together softly.
- Coat: In a small bowl, mix 1/3 cup sugar with 1 teaspoon chai spice. Scoop 1 1/2-tablespoon portions of dough, roll into smooth balls, and coat thoroughly in spiced sugar. Space 2 inches apart on prepared sheets.
- Bake: Bake one sheet at a time for 10–12 minutes until edges are set, tops look dry with light cracks, and centers are soft; cookies should spring back slightly when gently touched. Do not overbake.
- Cool: Cool on the sheet 5–10 minutes to set, then transfer to a wire rack to finish cooling; cookies will firm up as they cool but stay soft.
Notes
- Notes and Tips:
Cream of tartar is essential for classic snickerdoodle tang and chew; avoid substituting if possible.
For a stronger chai note, add a pinch more cardamom to the coating; cardamom carries the chai aroma.
Bake from chilled or frozen dough balls by adding 1–2 minutes to bake time; convenient for make-ahead.
Use parchment instead of greasing pans to prevent over-spreading and greasy bottoms. - Make-Ahead, Storage, and Freezing:
Store cooled cookies in an airtight container at room temperature up to 5 days; texture stays soft and chewy.
Freeze baked cookies up to 3 months; thaw at room temperature or warm at 300°F for 5 minutes.
Freeze unbaked dough balls up to 3 months; bake from frozen, adding 1–2 minutes to the bake time. - Nutrition (Estimated, per cookie; 24 cookies):
Calories: 120–150 kcal (typical snickerdoodle range; chai spices add negligible calories)
Total Fat: 5–7 g
Saturated Fat: 3–3.5 g
Carbohydrates: 17–25 g
Sugar: 12–15 g
Protein: 1–2 g
Sodium: 100–140 mg
Note: Values vary by cookie size; based on standard 24-cookie batch.
