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These soft, chewy chai snickerdoodles are an easy Christmas cookie to make for your holiday cookie platter! Made with warm spices like cinnamon and cardamom for a cozy winter treat. The dough mixes up in minutes for a quick holiday baking recipe.

I remember the first time I had a chai latte. It was way back in high school and my friends convinced me I had to try this tasty hot beverage. I fell in love with the exotic spices of cardamom and cloves combined with familiar cinnamon. Whenever I can I love the chance to enjoy that combination of warm spices such as stirring them into one of my favorite holiday cookies.

And snickerdoodles is probably one of my favorite holiday cookies to make – and one of my most popular recipes on the blog! So I figured why not put a fun twist on the classic snickerdoodle recipe and make these chai snickerdoodles with warm spices like cardamom.

What makes chai spiced snickerdoodles so special? For me, it’s the perfect blend of two classic flavors: the soft and chewy texture of classic snickerdoodles with the warm and spicy flavors of chai tea. I love the way the spices dance on my tongue, and I always find myself coming back for more.

Another thing I love about these chai flavor snickerdoodles is how versatile they are. They’re the perfect cookie for any occasion, from a cozy afternoon snack to a holiday party. They’re also a great way to use up leftover spices. If you have chai spices on hand, you can easily whip up a batch of these cookies.

If you’re looking for a delicious and unique cookie recipe, I highly recommend giving chai spiced snickerdoodles a try. You won’t be disappointed!

Why You Will Love Chai Spiced Snickerdoodles

Unique flavor
Easy Christmas cookie recipe to make.
Soft and chewy.
Perfect for holiday season!
Dough mixes in minutes
Perfect make ahead cookie dough

chai snickerdoodle with a bite taken out of it next to a chai latte

Ingredients Needed

Name: Chai Snickerdoodles
Prep time: 10 min
Cook time: 10 min
Total time: 80 min
Ingredients: 2 3/4 cups (330 g) all-purpose flour (spooned and leveled); 2 teaspoons cream of tartar; 1 teaspoons baking soda; 1/4 teaspoon table salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cloves; 1 cup (2 sticks, 226 g) unsalted butter, softened; 1 ½ cups (300 g) granulated white sugar; 2 large eggs (room temperature); 2 teaspoons vanilla extract; 5 tablespoons granulated white sugar; 1 Tablespoon ground cinnamon; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground allspice; 1/4 teaspoon ground nutmeg

For the cookie dough:

2 ¾ cups (330 g) all-purpose flour
2 teaspoons cream of tartar– Cream of tartar helps the cookies to rise and gives them a slightly tangy flavor. If you don’t have cream of tartar, you can substitute 1 teaspoon of baking powder.
1 teaspoons baking soda– Baking soda helps the cookies to rise and gives them a soft texture. Make sure to use fresh baking soda, as old baking soda will not work as well.
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1 cup (226 g) unsalted butter, softened
1 ½ cups (300 g) granulated white sugar
2 large eggs
2 teaspoons vanilla extract

For the topping:

5 tablespoons granulated white sugar
1 tablespoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon ground allspice

How to Make Chai Spiced Snickerdoodles

Preheat and prepare cookie sheets.

Preheat the oven to 400^oF. Line two cookie sheets with parchment paper or a silicone baking mat.

Combine dry ingredients.

In a large bowl, whisk together flour, cream of tartar, baking soda, spice mixture, and salt. Set aside.

Cream butter and sugar.

In a medium bowl with an electric mixer, cream butter and sugar until light and fluffy, about 2 minutes on medium high speed.

Add remaining wet ingredients.

Add eggs and mix until combined. Scrape down the bowl as needed.

egg added to bowl of creamed butter and sugar

Add vanilla and combine.

vanilla added to creamed butter and sugar mixture

Add dry ingredients.

Add dry ingredients and mix just until combined.

chai snickerdoodle cookie dough in a bowl

Chill the cookie dough.

Cover the large mixing bowl with plastic wrap and refrigerate at least one hour or overnight.

Make cinnamon sugar topping.

Stir together the 5 tablespoons sugar and cinnamon in a small bowl.

Shape and roll cookies.

Using a 1-inch cookie scoop or a tablespoon, scoop the snickerdoodle cookie dough into 1 ½ inch cookie dough balls and immediately drop the cookie balls into the cinnamon sugar mixture.

chai snickerdoodle cookie dough ball in a bowl of chai sugar mixture

Place 2 inches apart on prepared baking sheets.

unbaked chai snickerdoodle cookies on a cookie sheet

Bake and cool cookies.

Bake cookies for 8- 10 minutes, or until set but not too hard. The edges should be set and golden brown .The tops will be puffy and set (not wet or raw looking). The cookies will settle and continue to bake after you take them out of the oven.

baked chai snickerdoodles on a cookie sheet

Remove immediately from baking sheets and set on a cooling rack.

Recipe Tips

Measure flour correctly. Spoon the flour into the cup and level off. Do not pack it down. Or for best results use a kitchen scale.
Use a cookie scoop to ensure that the cookies are all the same size. This will help them to bake evenly.
Bake the cookies just until they are set. The cookies will continue to cook on the baking sheet after you remove them from the oven. This will help you have soft cookies.
Let the cookies cool completely on a wire rack after baking so they don’t over bake.

Recipe Variations

Add some chips. For more flavor, try stirring in 1 cup cinnamon chips to the cookie dough or white chocolate chips.
Add nuts. Add chopped toasted pecans or toasted walnuts for a little crunch.
Vegan Option. To make the cookies vegan, use vegan butter and vegan flax egg.
Make gluten free. Swap the flour for a 1:1 gluten free flour blend. My favorite brand is Cup 4 Cup or King Arthur Flour.
Add black pepper. If you love a little kick try adding in a little pinch of black pepper to the dough and topping.

chai snickerdoodles and a cup of chai latte

Recipe FAQs

Why are my cookies flat?

There are a few reasons why your chai spiced snickerdoodles might be flat. First, make sure that you are using fresh baking soda. Old baking soda will not work as well and can cause the cookies to be flat. Second, make sure that you are not overmixing the dough. Overmixing can develop the gluten in the flour, which can make the cookies tough and flat. Finally, make sure that you are chilling the dough for at least one hour before baking. This will help the chewy cookies to hold their shape and prevent them from spreading too much.

Can I make these cookies ahead of time?

Yes, you can make chai spiced snickerdoodles ahead of time. Simply scoop the dough and roll it in the cinnamon sugar mixture. Place the cookies on a baking sheet lined with parchment paper and freeze for 30 minutes. Once the cookies are frozen, transfer them to a freezer-safe bag or container and freeze for up to 3 months. To bake, simply preheat your oven to 400 degrees Fahrenheit and bake the cookies for 10-12 minutes, or until they are set.

How long can I store these cookies?

Chai spiced snickerdoodles can be stored in an airtight container at room temperature for up to 3 days. For longer storage, the cookies can be frozen for up to 3 months. To thaw, simply let the cookies sit at room temperature for about 30 minutes before serving.

More Recipes to Try

If you’re looking for more Christmas cookie recipes to try this year you have to try these raspberry thumbprint cookies! Or these pumpkin snickerdoodles from the Joyfully Mad blog.

Or try my soft, chewy pumpkin chocolate chip cookies – always a crowd pleaser!