Cookies · Desserts

Chai Doodles

Flavors of chai tea mixed with the soft texture of a snickerdoodle…


  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoon ground cloves
  • 1 3/4 teaspoons ground cardamom
  • a couple pinches of black pepper
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 3/4 cups sugar, plus more if needed
  • 2 large eggs

Combine the spices in a small bowl and set aside.  Sift together the flour, cream of tartar, baking soda, salt, and 1 teaspoon of the spice mix.

In a mixer at medium speed, cream together the butter and 1 1/2 cups of the sugar until fluffy.  Scrape down the sides, then beat in the eggs.

Add in the dry ingredients a little at a time and beat until dough is combined.  Chill in the refrigerator for about an hour.

Preheat oven to 400F.  Line a cookie sheet with parchment paper.  Combine the remaining 1/4 cup of sugar with the spice mix.  Scoop a small amount of dough with a cookie scoop or a spoon.  Roll into a ball and coat it in the sugar/spice mixture.  Repeat and place the dough balls about two inches apart.

Bake for about 8-10 minutes, rotating the sheet at the halfway point.  The tops should crack a little bit, and the cookies as a whole should be chewy in the middles and crispy on the edges.  Store in an airtight container!

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