Description
Chai Spice Snickerdoodles are soft, chewy cookies infused with warm chai spices and coated in a fragrant blend of sugar, ginger, cardamom, cinnamon, and cloves. These cookies bring a cozy, aromatic twist to the classic snickerdoodle, perfect for tea time or a comforting treat any time of the year.
Ingredients
Scale
Topping
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon ground ginger powder
- 1 1/2 teaspoons freshly ground cardamom
- 1/2 teaspoon freshly ground cinnamon
- 1 pinch freshly ground cloves
Cookies
- 1/2 cup (118ml) canola oil
- 1 cup (200g) granulated sugar
- 1/4 cup (59ml) pure maple syrup
- 3 tablespoons whole milk
- 2 teaspoons pure vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (180°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Topping Ingredients: On a dinner plate, combine the sugar, ground ginger, freshly ground cardamom, cinnamon, and cloves. Set this spicy sugar mixture aside for coating the cookies later.
- Combine Wet Ingredients: In a medium mixing bowl, vigorously mix together the canola oil, granulated sugar, maple syrup, and whole milk using a fork. Continue mixing for at least one minute until the mixture resembles applesauce in texture. Stir in the vanilla extract.
- Add Dry Ingredients and Form Dough: Sift in the flour, baking soda, salt, and ground cinnamon gradually while stirring to combine. Once all the dry ingredients are incorporated, mix the dough thoroughly—using your hands works best—to create a pliable, cohesive dough.
- Shape and Coat the Cookies: With clean, slightly moist hands, roll the dough into walnut-sized balls. Flatten each ball into approximately 2-inch (5cm) discs by pressing them into the prepared spice-sugar topping to coat.
- Arrange on Baking Sheets: Place the coated dough discs on the prepared baking sheets, topping side up. Space them at least 2 inches (5cm) apart to allow for slight spreading during baking.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the bottoms are lightly browned and the cookies are set.
- Cool: Remove the baking sheets from the oven and allow the cookies to cool for 5 minutes on the sheets. Then transfer the cookies to a wire cooling rack to cool completely.
Notes
- Ensure hands are slightly moist when rolling dough balls to prevent sticking.
- The cookies spread slightly, so give enough space on the baking sheets.
- Freshly ground spices enhance the chai flavor dramatically.
- Storing cookies in an airtight container helps maintain their softness.
- Adjust baking time if you prefer softer or crisper cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
