Description
These Chai Spice Snickerdoodles are soft and chewy cookies infused with warm chai spices like cardamom, cinnamon, ginger, and cloves. Coated in a fragrant spiced sugar mixture, these cookies bring a delightful twist to the classic snickerdoodle, perfect for cozy afternoons or festive occasions.
Ingredients
Scale
For the topping:
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon ground ginger powder
- 1 1/2 teaspoon freshly ground cardamom
- 1/2 teaspoon freshly ground cinnamon
- 1 pinch freshly ground cloves
For the cookies:
- 1/2 cup (118ml) canola oil
- 1 cup (200g) granulated sugar
- 1/4 cup (59ml) pure maple syrup
- 3 tablespoons whole milk
- 2 teaspoons pure vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (180°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare the Topping: Combine granulated sugar, ground ginger, freshly ground cardamom, cinnamon, and cloves on a dinner plate. Set this spiced sugar mixture aside for coating the cookies.
- Mix Wet Ingredients: In a medium mixing bowl, vigorously mix canola oil, granulated sugar, pure maple syrup, and whole milk using a fork for at least one minute until the mixture resembles applesauce. Then add pure vanilla extract and stir well.
- Add Dry Ingredients: Sift together the flour, baking soda, salt, and ground cinnamon. Gradually add these dry ingredients into the wet mixture, stirring as you go. Once combined, use your hands to knead the dough until pliable and fully incorporated.
- Form and Coat Cookies: With clean, moist hands, roll the dough into walnut-sized balls. Press each ball into the spiced sugar topping to flatten into approximately 2-inch (5cm) discs, coating them evenly.
- Arrange on Baking Sheets: Place the coated cookie discs sugar side up onto the prepared baking sheets, spacing them at least 2 inches (5cm) apart to allow for slight spreading during baking.
- Bake the Cookies: Bake for 10 to 12 minutes until the cookies are just browned on the bottoms and set.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
Notes
- Ensure hands are moist when rolling and coating dough balls to prevent sticking.
- Freshly ground spices provide the best flavor for the chai topping.
- Cookies spread slightly while baking, so maintain adequate spacing on the baking sheet.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute whole milk with almond or oat milk.
Nutrition
- Serving Size: 1 cookie (approx. 25g)
- Calories: 130
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 5mg
