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Chewy Chai Snickerdoodles

  • Author: Morgan
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 minutes
  • Yield: 16-20 cookies 1x


Adapted from I Heart Naptime



  • 1 cup (2 sticks) unsalted butter, melted and cooled for 5 minutes
  • 1 cup granulated sugar
  • 2/3 cups packed dark brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder

For rolling cookies:

  • 1/4 cup granulated sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon cardamom
  • 1 teaspoon cloves
  • 1 teaspoon ginger
  • 1 teaspoon allspice


  1. In a large bowl, beat together the melted butter, 1 cup granulated sugar, and the brown sugar with an electric mixer. Add the eggs and vanilla and beat until just combined and smooth.
  2. Add in the flour, cornstarch, salt, cream of tartar, baking soda, and baking powder. Mix until combined, but be sure not to over-mix. Cover the dough and refrigerate for 30 minutes to an hour.
  3. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  4. In a separate small bowl, whisk together all of the rolling spices. Scoop 1/4 cup of cookie dough at a time and roll into balls, then roll the balls in the spice mixture to coat. Place onto the prepared baking sheet, giving plenty of room for spreading. You should be able to fit 6-8 cookies per tray. Flatten the dough balls slightly with your palm, and then bake for 10-14 minutes, or until the edges are beginning to set and brown and the centers are still soft and seem slightly undercooked. Remove from the oven and let cool fully on the baking sheet to set the cookies.