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Chewy Chai-Spiced Snickerdoodles Recipe with Brown Sugar Cinnamon Coating

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These chewy chai-spiced snickerdoodles feature a warm blend of chai spices and a brown sugar cinnamon coating that caramelizes to create a soft yet slightly crispy cookie. Perfect for cozy afternoons and gatherings.

Ingredients

Scale
  • 2 ¾ cups (345 g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (225 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • ½ cup (110 g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (110 g) brown sugar for coating
  • 1 tablespoon ground cinnamon for coating

Instructions

  1. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, 2 teaspoons cinnamon, cardamom, ginger, and cloves. Set aside.
  3. In a large bowl, use a mixer to beat the softened butter with granulated sugar and ½ cup brown sugar until fluffy and pale, about 3-4 minutes.
  4. Beat in the egg and vanilla extract until combined.
  5. Gradually add the dry ingredients to the wet mixture, stirring on low speed or folding with a spatula until just combined. Avoid overmixing.
  6. In a small bowl, mix ½ cup brown sugar with 1 tablespoon ground cinnamon for the coating.
  7. Using a medium cookie scoop or spoon, form dough balls about 1 ½ tablespoons (20 g) each. Roll each ball generously in the brown sugar cinnamon coating to cover completely.
  8. Place the coated dough balls 2 inches apart on the prepared baking sheets.
  9. Bake for 9-11 minutes, or until edges are set but centers look soft.
  10. Let cookies rest on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

Notes

Do not overmix the dough to avoid tough cookies. Use room temperature ingredients for best results. Chill dough balls for 15-20 minutes if kitchen is warm to control spreading. Remove cookies when edges are set but centers still look soft for perfect chewiness. Brown sugar in both dough and coating adds moisture and caramel notes. Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months. Reheat at 300°F for 5-7 minutes or microwave for 10-15 seconds to refresh softness.

Nutrition

Keywords: chai snickerdoodles, chai spice cookies, chewy snickerdoodles, brown sugar cinnamon coating, autumn cookies, cozy cookies, chai spice baking

Find it online: https://cravemila.com/chewy-chai-spiced-snickerdoodles-recipe-with-brown-sugar-cinnamon-coating-easy-and-delicious/