Chai Snickerdoodles are one of my absolute favorite cookies! Classic gluten-free Snickerdoodles got an upgrade with Chai flavors, does it get any better than that?!
I know I’ve told ya’ll about my love of Chai before.
Or, at least, I’ve talked about my love of Dirty Chai’s (when I made my Dirty Chai Oat Muffins… yum). But do you know what’s even better than a Chai-spiced breakfast?
Chai spices in a dessert.
I really thought my classic Snickerdoodles couldn’t get any better. My whole family loves them (I think they’re my sons all-time-favorite dessert). Everywhere I’ve taken them, I’ve been asked for the recipe. They are SO good.
But… these Chai Snickerdoodles are classic Snickerdoodles taken to the NEXT LEVEL. And dare I say it, they’re even better.
Picture your classic Snickerdoodle cookies covered in cinnamon sugar bliss, with a soft center. Now, add in the flavors of ginger, cardamom and allspice.
It’s such a fun twist on Snickerdoodles, if you’re looking for a new recipe to make during the Holidays but don’t want to make anything too complicated.
This simple recipe is quick and easy to whip up, and you’ll have delicious, gluten-free cookies in no time!
Are you ready?
Let’s talk about cookie ingredients.
These Chai Snickerdoodles are mostly made with ingredients you probably already have on hand: butter, white sugar, vanilla, an egg, flour, cornstarch or cream of tartar, baking soda, and salt.
The secret to these cookies is the addition of the Chai-spices. I like to use a blend of cinnamon, ginger, cardamom and allspice. Some people like to add in cloves. Others like to buy their own pre-made Chai-spice blend.
You can do all of the above. Just be sure to use roughly 2 teaspoons of Chai-spices in the cookies themselves, and 2 1/2 teaspoons in the Chai Sugar Topping.
I also recommend using high quality spices, for the best flavor of cookie. Cheap spices are not as strong or flavorful, and your Chai flavor will really fall short if you use them instead.
Quick tip: Look for spices in a glass container (I try to stay away from the spices in plastic or metal containers, as it’s usually an easy way to avoid the cheap spices).
Do you know what makes a Snickerdoodle, a Snickerdoodle?
…Besides the cinnamon sugar?
Cream of tartar.
In this recipe you can use either cream of tartar or cornstarch. The cream of tartar is the classic ingredient, and will give you slightly chewier cookies. The cornstarch will give you slightly softer cookies. I think it’s really up to personal preference, and what you have on hand that you can use. I like both, so I figured I’d include both options!
These Chai Snickerdoodles are made gluten-free with a gluten-free all purpose flour blend. They can be made with regular flour instead as well.
To make them dairy-free, use coconut oil or a dairy-free butter alternative stick (like Earth Balance or Country Crock Butter sticks).
Taking these cookie to the next level…
Do you want to make these cookies extra fancy? Don’t worry, I’ve got some ideas for you.
I’d recommend adding white chocolate chips to the batter, and sticking some gently into the cookie dough balls after rolling them in the Chai Sugar Topping. White chocolate and Chai spices are heavenly together.
Alternatively, you can drizzle some melted white chocolate across the tops of the cookies after they’ve baked and cooled. Add some festive sprinkles too (bonus points if they’re sparkly!) or sprinkle extra Chai Sugar Topping onto the white chocolate.
Either way, you’ll be left with soft and chewy, Chai-spiced filled, gluten-free Chai Snickerdoodles. AKA my favorite cookie (or maybe, my favorite cookie without chocolate!). 🙂
Soft, chewy, Chai Snickerdoodles are the perfect Fall or Holiday cookie. For those of you that are massive chai lovers, make yourself a hot cup of chai, and dip the cookies in it! SO good.
After you make these cookies, let me know what you think. I love to see what ya’ll make! Leave me a comment/star rating below, and/or find me on Instagram and tag me in your picture.
Before you go, be sure to check out my Chai-spiced Granola, Chai Breakfast Cookies, Cinnamon Sugar Drop Biscuits, Cinnamon Swirl Banana Bread and Apple Cinnamon Oatmeal Cookies (all easily made gluten-free!).
- 1/2 cup butter, softened (or coconut oil or a dairy-free butter alternative stick)
- 3/4 cup white sugar
- 2 tsp vanilla
- 1 egg
- 1 1/2 cup gluten-free all purpose flour (or regular flour)
- 2 tsp cornstarch or 1 tsp of cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cardamom and allspice
- 1/4 cup sugar
- 1 tsp cinnamon and ginger
- 1/4 tsp cardamom and allspice
-
To begin, preheat your oven to 350 and spray two pans with non-stick spray (or line with parchment paper).
-
To a large mixing bowl, add your butter and white sugar and beat them together with a mixer till creamy. Add your vanilla and egg and blend till incorporated.
-
To the same bowl, add your flour, cornstarch (or cream of tartar), baking soda, salt, cinnamon, ginger, cardamom and allspice. Stir together till you have a thick, smooth cookie dough.
-
Scoop out your cookie dough balls, and set them aside on a plate.
-
To a small bowl, add your white sugar, cinnamon, ginger, cardamom and allspice and stir together till the spices are evenly distributed among the sugar.
-
Take a cookie dough ball and roll it till it's entirely covered in the chai sugar topping. Place on your pan. Repeat till all cookie dough balls have been rolled sugar, and are spread evenly apart on your pans.
-
Bake in the oven for 9-11 minutes, or till the edges are set but the center looks a touch underdone. Let them cool on the pans at least 10 minutes before removing.
-
Devour!
Stored in an airtight container these cookies taste best within 4 days.
Could these be made with a flax egg?
Hi Emily. I haven’t made these with a flax egg, but I think that should work.
I made with a flax egg and they didn’t incorporate very well—the dough wouldn’t form properly. Added a 1/4 cup applesauce to help moisten and then all came together. In my experience with most gluten-free AND vegan (the option I chose, this the flax egg), the applesauce is a necessity. However, it also tends to require a longer baking time, so I added around 8 extra minutes. The cookies only flatten a little, and that was after so pressed them down slightly. Also, the sugar did not stick to the ball, just the seasoning. So I sprinkled the sugar mixture over the top.
Regardless—they still came out deliciously. I might try another’s comment and mix 1/2 vegan butter and 1/2 coconut oil next time; maybe that will make them more moist and allow for a better spread.
Made these a couple of days ago as a test run. They came out amazing, so soft without falling apart, and insanely flavorful. I am going to make them again for some cookie boxes and was curious if I could premake the batter and keep it in the fridge until ready to bake. Thanks for the recipe <3
Hi Chris. Yes, you can make the dough ahead of time. I’d recommend scooping the cookies out into a container (with a lid), then they can stay in the fridge for a couple days (and you’ll need to add a couple minutes to the baking time as well).
These are so yummy! I made it with half the butter and half coconut oil. I will be making these again for sure!