Chai Spice Snickerdoodles

I most enjoy Snickerdooles that are a bit puffy, a bit chewy, and a bit crispy. All the textures coming at ya in one delectable cookie. Rather than tossing the cookies in a classic cinnamon sugar mix, these cookies boast loads of Chai Spice flavor.

Chai Spice combines cinnamon, ginger, cardamom, allspice, clove and nutmeg. Lots of bold and warm spices perfect lattes, buttered toast, and these Snickerdooles!

These cookies get an extra special flavor and chew with the addition of almond flour. Which means this recipe also lends itself well to my gluten free bakers out there! Otherwise, it's a fabulous excuse to use up left-over almond flour from that one time you tried to be trendy, baked macarons, and failed hilariously.

Serve Chai Spice Snickerdoodles with hot tea or coffee and get ready to embrace the cooler weather!

Chai Spice Snickerdoodles

Ingredients

For the cookies

· 3oz cream cheese, softened

· 8 tbsp butter, softened

· 1 ¼ cup sugar

· 1 egg

· 1 tbsp vanilla

· ¼ tsp almond extract

· 1 ¾ cup flour

· 1 1/3 cup almond flour

· 1 tsp baking powder

· ½ tsp baking soda

· ½ tsp salt

For the chai sugar

· 1/3 cup sugar

· 1 tsp cinnamon

· ½ tsp ground ginger

· ½ tsp cardamom

· ½ tsp allspice

· ¼ tsp clove

· ¼ tsp nutmeg

For the cookies… combine the cream cheese and butter in the bowl of a stand mixer using the paddle attachment. Beat until smooth and combined. Add the sugar and beat until just combine. Excessive beating will yield a fluffier, rather than chewier, cookie. Add the egg and extracts. Mix until combine. Scrap down the bowl as necessary to ensure an even mix. Add the flours, baking powder, baking soda, and salt. Beat until thoroughly combined.

Chill the dough for at least 30 minutes. For storage up to a week in the fridge or months in the freezer, form the dough into two separate logs and wrap each tightly in plastic wrap.

Preheat oven to 350F.

For the chai sugar… combine all ingredients in a small bowl. Set aside.

Grease two cookie sheets. Using a small ice cream scoop, spoon cookie dough onto the pans, about twelve cookies per pan. Leave about 2 inches between each cookie.

Roll each of the cookie dough balls in the chai sugar. Ensure that each cookie is thoroughly coated. Return the cookie dough ball to the pan.

Using the bottom of a greased juice glass or measuring cup, flatten each of the dough balls until about ½ inch thick. Apply even pressure for even baking.

Bake for 12 minutes until the cookie puff slightly and crackle.

Cool cookies on the pans for about 5-10 minutes. Then transfer to a wire rack and cool completely before transferring to an air-tight container for storage.

Makes 2 dozen cookies

Notes

Sprinkle chai sugar over buttered toast just like you would cinnamon sugar. Yum!

Gluten Free Friendly!

Swap the flour for Cup4Cup or King Arthur’s GF and add ½ tsp xanthan gum.