Spiced Chai Snickerdoodle Cookies

Snickerdoodles get their signature tang and crackle from cream of tartar, a classic American bakery staple. These spiced chai versions fold in cardamom, ginger, and cloves for a warm, tea-inspired twist on the cinnamon-sugar cookie.

Serves 6 · 20 min prep · 20 min cook

Estimate for one serving

• 320 cal
• 4g protein
• 45g carbs
• 14g fat
• 2g fiber

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Ingredients

• 2 1/4 cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1 1/2 tsp + 1 tbsp for rolling ground cinnamon
• 1 tsp ground cardamom
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp kosher salt
• 3/4 cup (12 tbsp) unsalted butter, softened
• 1 cup + 3 tbsp for rolling granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp pure vanilla extract

Instructions

1. 1Whisk together flour, cream of tartar, baking soda, 1½ tsp cinnamon, cardamom, ginger, cloves, and salt in a medium bowl; set aside.
2. 2In a large bowl beat the softened butter and sugar with a hand mixer on medium-high for 2–3 minutes until pale and fluffy. Scrape the bowl.
3. 3Add the whole egg, egg yolk, and vanilla; beat on medium until fully incorporated and the mixture looks creamy, about 1 minute.
4. 4Add the dry ingredients in two additions, mixing on low just until no dry flour remains; the dough will be soft but not sticky. Cover and chill 30 minutes so the cookies hold their shape.
5. 5Preheat oven to 375°F and line two baking sheets with parchment. Stir the remaining sugar with cinnamon in a small shallow bowl.
6. 6Scoop dough into 2-tablespoon portions (about 12 total), roll each into a smooth ball, then roll generously in the cinnamon-sugar until fully coated.
7. 7Place balls 3 inches apart on the prepared sheets. Bake one sheet at a time for 9–11 minutes until the edges are set and lightly golden but the centers still look soft and puffy; they will finish setting as they cool.
8. 8Cool on the baking sheet 5 minutes, then transfer to a wire rack. The cookies should be crackly on top, chewy in the middle, and fragrant with chai spice. Store airtight up to 4 days.