Chai Snickerdoodle Cookies
These chai snickerdoodle cookies are a warm, spiced twist on a timeless favorite. Made with fragrant chai masala powder, nutty brown butter, and a hint of Greek yogurt for extra chew, they strike the perfect balance between soft and crisp. Each cookie is rolled in a spiced sugar coating that adds a touch of crunch and a big dose of cozy flavor. With aromatic notes of cardamom, cinnamon, and ginger, these cookies taste like a mug of chai in cookie form.
Tasty Team
Total Time
1 hr
1 hr
Prep Time
50 minutes
50 min
Cook Time
10 minutes
10 min
Total Time
1 hr
1 hr
Prep Time
50 minutes
50 min
Cook Time
10 minutes
10 min
Ingredients
for 16 cookies
Cookie Dough:
- 2 ½ cups bread flour
- 3 tablespoons chai masala powder
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup unsalted butter
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon plain whole-milk Greek yogurt
- 2 teaspoons vanilla extract
Rolling Mixture:
- ⅓ cup cane sugar
- 2 tablespoons chai masala powder
Nutrition Info
- Calories 243
- Fat 12g
- Carbs 29g
- Fiber 16g
- Sugar 15g
- Protein 3g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper, and set aside.
- Make the cookie dough: Whisk together the flour, masala powder, cream of tartar, baking soda, and salt in a medium bowl. Set aside.
- Melt the butter in a saucepan over medium heat. Cook, whisking constantly, for about 5 minutes, or until the butter turns golden brown and develops a sweet, nutty aroma. Remove from heat. Immediately transfer the browned butter to a heatproof bowl. Let cool to room temperature, about 10 minutes.
- Place the cooled browned butter, brown sugar, and granulated sugar in a large bowl. Beat with a hand mixer with a whisk attachment on medium speed until fully incorporated, about 2 minutes. Add the egg, yolk, yogurt, and vanilla. Beat on medium speed until the mixture begins to thicken, about 2 minutes.
- Add half of the flour mixture to the browned butter mixture, beating on low speed until incorporated, about 1 minute. Add the remaining flour mixture, and stir together using a rubber spatula until combined. Allow the dough to rest at room temperature for 30 minutes. This will fully hydrate the dry ingredients and result in a deeper flavor.
- Make the rolling mixture: Stir together the sugar and masala powder in a bowl. Set aside.
- Using a #30 cookie scoop or a tablespoon, scoop the cookie dough into 2-tablespoon portions. Roll each scoop into a ball (you’ll have 16 total).
- Roll the dough balls in the rolling mixture to thoroughly coat. Arrange the coated dough balls 2 inches apart on the prepared baking sheets.
- Working in 2 batches, bake the cookies on the middle oven rack for about 10 minutes, until the edges of the cookies begin to turn golden brown. (The cookies may appear slightly underdone in the center, but they will continue to bake after being removed from the oven.) For crispier cookies, extend the baking time by 2 minutes. Remove from the oven, and let the cookies cool for 10 minutes on the baking sheet.
- Transfer the cooled cookies to a wire rack, and let cool to room temperature, about 1 hour. Store the cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 7 days. For longer storage, freeze them in a freezer-safe airtight container, using parchment paper between layers to prevent sticking. Cookies can be frozen for up to 3 months.
- Enjoy!
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