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Chai Snickerdoodles

These Chai Snickerdoodles combine the classic sweetness of traditional cookies with a warm blend of chai spices, creating an irresistible treat perfect for cozy gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 135
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free all-purpose flour Ensure you use a high-quality blend for the best texture.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon Freshly ground works best for maximum flavor.
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom This is what gives it that delightful chai flavor!
  • 1/4 teaspoon ground allspice
Wet Ingredients
  • 3/4 cup butter or dairy-free alternative, softened If you're opting for dairy-free, I recommend Earth Balance or coconut oil-based spread.
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 1 tablespoon vanilla extract Choose pure vanilla for the best flavor.
Rolling Sugar
  • 1/4 cup granulated sugar For rolling
  • 1 tablespoon cinnamon For rolling

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). This is crucial! A pre-heated oven will help these cookies puff perfectly.
  2. In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, salt, and all the spices (cinnamon, ginger, cardamom, allspice). Blend these together until well mixed.
  3. In another bowl, cream together the softened butter, sugar, and brown sugar with a hand mixer until light and fluffy, approximately 3-5 minutes.
  4. Mix in the vanilla extract until fully combined.
  5. Gradually add the dry mixture into the wet mixture, using a spatula or wooden spoon to mix until combined. You’ll want a thick but smooth dough.
  6. In a small bowl, mix the granulated sugar and cinnamon for rolling.
  7. Roll the dough into small balls—about 1 inch in diameter. Then, roll each ball in the cinnamon-sugar mixture until well coated.
  8. Place the cookie balls on a baking sheet lined with parchment paper, about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden but the centers remain soft.
  9. Let your Chai Snickerdoodles cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store your Chai Snickerdoodles in an airtight container at room temperature for up to a week. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months.