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Baking has an irresistible charm that can transform any kitchen into a warm and inviting haven. The comforting aroma of freshly baked cookies wafting through the air evokes feelings of nostalgia and coziness, making it a cherished activity for many. One cookie that has captivated hearts and taste buds alike is the classic snickerdoodle. With its soft and chewy texture, paired with a delightful coating of cinnamon sugar, it embodies everything that is comforting about homemade treats.

Spiced Chai Snickerdoodles – Warm & Cozy Flavors!

Experience the cozy charm of baking with Spiced Chai Snickerdoodles, a delightful twist on the traditional cookie. Combining the soft, chewy texture of classic snickerdoodles with warm chai spices like cinnamon, ginger, and cardamom, these cookies are perfect for any occasion. Follow our detailed recipe to create these scrumptious treats in your own kitchen, filling your home with inviting aromas and flavors that will delight family and friends.
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Ingredients
  

For the Cookies:

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1/4 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/4 teaspoon black pepper

1/2 teaspoon salt

For the Coating:

1/4 cup granulated sugar

1 tablespoon ground cinnamon

1/2 teaspoon ground cardamom

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

    Cream the Butters and Sugars: In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.

      Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract until well combined.

        Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, cream of tartar, all the spices (cinnamon, ginger, cardamom, cloves, black pepper), and salt until thoroughly combined.

          Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

            Chill the Dough (optional): For a thicker snickerdoodle, chill the dough in the refrigerator for about 30 minutes. This step is optional but helps maintain their shape during baking.

              Make the Coating: In a small bowl, mix together the 1/4 cup granulated sugar, 1 tablespoon cinnamon, and 1/2 teaspoon cardamom.

                Shape and Coat the Cookies: Using a cookie scoop or your hands, form balls of dough about 1.5 inches in diameter. Roll each ball in the cinnamon-sugar mixture until fully coated. Place them on the prepared baking sheets, spacing them about 2 inches apart.

                  Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden. The centers might still look soft—that’s okay! They will continue to firm up as they cool.

                    Cool and Serve: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                      Enjoy! These Spiced Chai Snickerdoodles are perfect for cozy evenings, paired with a warm cup of chai or tea!

                        Prep Time, Total Time, Servings:

                          15 minutes | 30 minutes | About 24 cookies