Chai Spice Snickerdoodles


Snickerdoodles are such a favorite that when we saw a recipe that transformed them into chai spice snickerdoodles, we just had to share them with you. Imagine the delightful texture of a snickerdoodle with the warming spices of chai. The taste and texture combination blends beautifully for a sensational treat that will disappear before the last cookie tray has been put away!

Ingredients for topping:

  • 1/4 cup sugar
  • 1/4 teaspoon ground ginger
  • 3/4 teaspoon ground cardamom
  • 1/4 teaspoon cinnamon
  • Pinch cloves

Ingredients for cookies:

  • 1/2 cup canola oil
  • 1 cup sugar
  • 1/4 cup pure maple syrup
  • 3 tablespoons non-dairy milk
  • 2 teaspoons pure vanilla extract
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon


  1. Preheat oven to 350 F.
  2. Line 2 large baking sheets with parchment paper.
  3. Mix the topping ingredients together on a dinner plate. Set aside.
  4. In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix for at least a minute, until it resembles applesauce. Then mix in vanilla.
  5. Sift in remaining ingredients, stirring as you add them.
  6. Once all ingredients are added, mix until you’ve got a pliable dough. Get in there with your hands to mix, it’s the easiest way to get the dough to come together.
  7. With clean, moist hands, roll dough into walnut sized balls.
  8. Pat into the sugar topping and flatten to roughly 2 inch discs.
  9. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread a little). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet.
  10. Bake for 10 to 12 minutes, they should be a bit browned on the bottoms.
  11. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.

From the Post Punk Kitchen: Chai Spice Snickerdoodle Recipe

Feature image by Jim Winstead. It’s been cropped from the original. – Usage license  – CC BY 2.0.

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