Chai Snickerdoodles

Chai Snickerdoodles are a delightful variation of the classic Snickerdoodle, infused with the rich and aromatic flavors of Chai tea. Furthermore, these cookies offer a warm and comforting twist, perfect for those who enjoy the distinctive blend of spices found in Chai.

In addition, these cookies are a perfect treat for those who enjoy the cozy and comforting spices found in Chai, such as cinnamon, cardamom, ginger, and cloves. Finally, if you’re looking to add a twist to any cookie recipe, try this!

Chai Snickerdoodles Ingredients

For the Chai Snickerdoodle Cookie Dough

• King Arthur Organic All-Purpose Flour
• Baking Powder
• Cornstarch
• Pink Salt
• Chai Tea
• Unsalted Butter, Room Temperature
• Granulated Sugar
• Raw Honey
• Carbonated Water (or another egg substitute)

For the Snickerdoodle Topping

• Coconut or Brown Sugar
• Ground Cinnamon

Crafting the Chai Sugar Cookie Dough

1. First, in a Kitchen Aid Stand Mixer, beat the butter with the sugar until light and fluffy.
2. Next, add in the dry ingredients (except the flour), honey, and carbonated water (or another egg substitute). Mix to combine.
3. Next, slowly add in the flour, and mix until just combined. Turn off the mixer.
4. Then, the Chai Snickerdoodle dough is ready!
5. Finally, set the bowl of cookie dough into the refrigerator to cool for 30 minutes.

Beat the Butter and Sugar Until Light and Fluffy

Add in the Other Ingredients (Except the Flour); Mix to Combine

Slowly Add the Flour

The Chai Snickerdoodle Dough is Ready

Chill the Chai Snickerdoodle Dough for 30 Minutes

Prepare the Snickerdoodle Coating

1. In a small mixing bowl, combine the Coconut or brown sugar and the ground cinnamon.
2. Next, stir to combine.
3. Finally, set aside.

Baking the Chai Snickerdoodles

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, scoop a tablespoon size of cookie dough, roll it into the Snickerdoodle topping, and place it onto nonstick or parchment-lined baking sheets.
   • Note: Space the cookies about 2 inches apart.
3. Then, bake the Chai Snickerdoodles for 12 to 14 minutes.
4. Then, remove the baked cookies from the oven, and allow them to cool on a wire rack for 5 minutes.
5. Finally, serve them immediately on a festive or wooden platter, and enjoy!

Roll a Ball of Dough Into the Snickerdoodle Topping

Place the Chai Snickerdoodle Cookies Onto the Baking Sheet

Bake in the Oven for 12-14 Minutes

Transfer the Baked Cookies to a Cooling Rack

Serve the Cookies on a Platter or Plate; Enjoy

Serving and Storing the Chai Snickerdoodles

To serve the Chai Snickerdoodles, place them on a plate or tray and serve immediately. However, if you intend to store them for a later date, these will stay fresh and delicious in an airtight container, on the counter, for up to 3 days.

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Chai Snickerdoodles

Yield: 4 Dozen or 48 Cookies

Prep Time: 5 minutes

Cook Time: 15 minutes

Additional Time: 30 minutes

Total Time: 50 minutes

Chai Snickerdoodles are a delightful variation of the classic Snickerdoodle, infused with the rich and aromatic flavors of Chai tea. Furthermore, these cookies offer a warm and comforting twist, perfect for those who enjoy the distinctive blend of spices found in Chai.

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Ingredients

For the Chai Snickerdoodle Cookie Dough

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• 2 c plus 2 tbsp King Arthur Organic All-Purpose Flour
• 2 tsp Baking Powder
• 1 tsp Cornstarch
• 1/2 tsp Pink Salt
• 4 Bags of Chai Tea
• 10 tbsp Unsalted Butter, Room Temperature
• 1 c Granulated Sugar
• 2 tbsp Raw Honey
• 3/4 c. Carbonated Water (or another egg substitute)

For the Snickerdoodle Topping

Toggle ingredient group

• 1/4 c. Coconut or Brown Sugar
• 2 tsp. Ground Cinnamon

Instructions

For the Chai Snickerdoodle Cookie Dough

1. First, in a Kitchen Aid Stand Mixer, beat the butter with the sugar until light and fluffy.
2. Next, add in the dry ingredients (except the flour), honey, and carbonated water (or another egg substitute). Mix to combine.
3. Next, slowly add in the flour, and mix until just combined. Turn off the mixer.
4. Then, the Chai Snickerdoodle dough is ready!
5. Finally, set the bowl of cookie dough into the refrigerator to cool for 30 minutes.

Preparing the Snickerdoodle Coating

1. In a small mixing bowl, combine the Coconut or brown sugar and the ground cinnamon.
2. Next, stir to combine.
3. Finally, set aside.

Baking the Chai Snickerdoodles

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, scoop a tablespoon size of cookie dough, roll it into the Snickerdoodle topping, and place it onto nonstick or parchment-lined baking sheets. (Note: Space the cookies about 2 inches apart).
3. Then, bake the Chai Snickerdoodles for 12 to 14 minutes.
4. Then, remove the baked cookies from the oven, and allow them to cool on a wire rack for 5 minutes.
5. Finally, serve them immediately on a festive or wooden platter, and enjoy!

Notes

To serve the Chai Snickerdoodles, place them on a plate or tray and serve immediately. However, if you intend to store them for a later date, these will stay fresh and delicious in an airtight container, on the counter, for up to 3 days.

Nutrition Information:

Yield: 24 Serving Size: 2
Amount Per Serving: Calories: 89Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 93mgCarbohydrates: 11gFiber: 0gSugar: 10gProtein: 0g