Description
Soft, chewy snickerdoodle cookies infused with a warm chai spice blend of cinnamon, cardamom, and ginger. These cookies solve the 5 PM dinner panic by offering a quick, easy, and comforting dessert that feels fancy but takes minimal active time.
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (45g) light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- A tiny pinch of black pepper
- 1/4 cup (50g) granulated sugar (for coating)
- 1 teaspoon chai spice blend (mixed with coating sugar)
Instructions
- In a small bowl, mix cinnamon, cardamom, ginger, nutmeg, and black pepper to create the chai spice blend. Mix 1 teaspoon of this blend into the 1/4 cup of granulated sugar for the coating.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until light and fluffy (about 2 minutes).
- Add the egg and vanilla extract. Beat on low speed just until combined, scraping down the sides of the bowl with a spatula.
- Add the flour, baking soda, salt, and the remaining chai spice blend to the bowl. Mix on low speed until just combined, being careful not to overmix.
- Optional: Chill the dough for 30 minutes in the fridge or 15 minutes in the freezer to prevent spreading.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop tablespoon-sized balls of dough and roll them in the chai-sugar mixture until fully coated. Place on baking sheets 2 inches apart.
- Bake for 10-12 minutes until edges are just starting to turn golden brown but centers still look soft.
- Let cookies sit on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Ensure butter is softened but not melted to prevent excessive spreading. Do not overbake; cookies will firm up as they cool. Store in an airtight container with a slice of bread to maintain softness. Dough can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10
- Sodium: 100
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 16
- Protein: 1
Keywords: chai cookies, snickerdoodle, fall baking, quick dessert, chai spice, soft cookies, easy baking, 5pm dinner hack