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Chai Spice Snickerdoodles

These Chai Spice Snickerdoodles are going to be your new favorite Christmas cookie. Rolled in sugar & a DIY chai spice blend to create a warm, spicy cookie.
Keyword chai spice snickerdoodles
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author Meg's Everyday Indulgence


  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs, room temperature
  • 2 3/4 cup all-purpose flour
  • 2 tsp. cream of tarter
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. cardamom
  • 1/4 tsp. ground ginger
  • 1/4 tsp. allspice
  • 1/4 tsp. cloves
  • 1/2 cup granulated sugar


  • Cream together the butter and sugar until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, until incorporated.
  • In a bowl, combine the flour, cream of tarter, baking soda and salt. Add to the creamed mixture and mix until just incorporated. Cover dough with plastic wrap and refrigerate for 1 hour.
  • Preheat oven to 350 degrees F. In a small bowl, combine the cinnamon, cardamom, ginger, allspice, cloves and sugar. Using a cookie scoop, scoop dough into even sized balls. Roll them in your hands until perfectly round. Roll them in the spiced sugar and place on an ungreased cookie sheet, 2 inches apart. Bake for 10 minutes. Leave on the cookie sheet for 1 minute then remove to a cooling rack to cool completely.