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Chai Spiced Snickerdoodle Cookies Recipe with Easy Cardamom Sugar Topping

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These chai spiced snickerdoodle cookies combine warm chai spices with a classic snickerdoodle base and a delicate cardamom sugar topping, creating a cozy and flavorful treat that’s soft, chewy, and crowd-pleasing.

Ingredients

Scale
  • 2 ¾ cups (345 g) all-purpose flour
  • 1 ½ teaspoons cream of tartar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ cup (100 g) granulated sugar (for topping)
  • 1 teaspoon ground cardamom (for topping)

Instructions

  1. Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  2. Sift together the flour, cream of tartar, baking soda, salt, and chai spice blend (cinnamon, ginger, cardamom, cloves, nutmeg) in a medium bowl. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
  5. Gradually add the sifted dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. In a small bowl, mix together the granulated sugar and ground cardamom for the topping.
  7. Scoop dough into 1 ½ tablespoon-sized balls (about 22 g each). Roll each ball thoroughly in the cardamom sugar mixture.
  8. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 8-10 minutes until edges are slightly golden and centers are soft. Rotate baking sheets halfway through baking.
  10. Cool cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature butter and eggs for best texture. Do not overmix after adding flour to keep cookies tender. Chill dough if too soft to handle. Freshly ground cardamom and chai spices significantly improve flavor. Rotate baking sheets halfway through baking for even cooking. Store cookies in an airtight container with a slice of bread to maintain softness. Dough can be refrigerated up to 24 hours before baking.

Nutrition

Keywords: chai spiced cookies, snickerdoodle, cardamom sugar, chai spices, easy cookies, holiday cookies, soft chewy cookies

Find it online: https://ovenmila.com/chai-spiced-snickerdoodle-cookies-recipe-with-easy-cardamom-sugar-topping/