Addictive Recipes from a Self-Taught Baker

Frosted Chai Spice Snickerdoodles.

Soft & chewy cookies rolled in a blend of chai spices and covered in creamy vanilla bean frosting. These frosted chai spice snickerdoodles are a chai tea latte in cookie form!

Sally's Baking Addiction Chai Spice Snickerdoodle Cookies - These frosted chai spice snickerdoodles are a chai tea latte in cookie form!

Happy hallo-weekend!

Hopefully some candy bar blondies or reese’s stuffed cookies are on your agenda with all that leftover Halloween candy. My plans include eating today’s chai spice cookies, washed down with a few of these pumpkin ales, cozy by the fire in the Poconos.

A weekend at the lake with friends and blankets and pumpkin beer and cookies… sounds like perfection. If you’re a fan of chai tea lattes, add a batch of these fabulously spiced chai cookies to your agenda too.

Sally's Baking Addiction Chai Spice Snickerdoodle Cookies - These frosted chai spice snickerdoodles are a chai tea latte in cookie form!

I’m so excited about these! First, because this recipe is breaking my near two month cookie-less streak. Sorry for dropping the ball on new cookie recipes! And second… chai. I have been a huge fan of chai tea for years. Bold and spicy, this flavorful tea is my#1 choice when it comes to warm drinks. And baking with its spices seemed like a natural progression. Have your chai tea and eat it too.

Today’s cookies are snickerdoodle cookies. Prepare a buttery dough, roll cookie dough balls in a cinnamon sugar mix, and bake. These are so simple! I use the same exact snickeredoodle cookie recipe as I do with my caramel surprise snickerdoodle cookies. Thick, soft, and very chewy. No mixer required and minimum dough chilling time.

But instead of just cinnamon and sugar, I add a trio of flavorful chai spices to the cookie’s coating: ginger, cardamom, and allspice (which includes both nutmeg and clove flavors). Chai tea is flavored with a couple other spices as well: black pepper and Chinese star anise. I already added black pepper to one dessert this week and you probably already consider me crazy from that. So, I left out the pepper in these frosted chai snickerdoodles. And I couldn’t find Chinese star anise for the life of me in about 7 different grocers.

These frosted chai spice snickerdoodles are a chai tea latte in cookie form! And so simple to make!

So cinnamon, ginger, cardamom, and allspice are what I used. And we loved the flavor!

When I began brainstorming this chai-infused recipe, I wanted something a little more than a snickerdoodle-type cookie. The answer? A swirl of frosting. Frosting is always the answer. Vanilla bean frosting… smooth and creamy, flavored with vanilla extract and vanilla beans. The vanilla beans put this frosting over the top!

I like to add a pinch of salt to the frosting. There is so much sweetness happening in the cookie and the cookie’s chai spice coating, that a little salt is welcomed in the sweet frosting on top. Feeling like something a little more simple? Feel free to leave off the frosting. But I must tell you– the chai spice cookie paired with the vanilla bean frosting reminds me of a sweet ‘n spicy, creamy chai tea latte.

Sally's Baking Addiction Chai Spice Snickerdoodle Cookies - These frosted chai spice snickerdoodles are a chai tea latte in cookie form!

A chai tea latte in cookie form, if you will. Scary good.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Frosted Chai Spice Sugar Cookies

Soft & chewy snickerdoodles rolled in a blend of chai spices and covered in creamy vanilla bean frosting. These frosted chai spice snickerdoodles are a chai tea latte in cookie form!

Ingredients:

Cookies

  • 2 and 3/4 cups (345g) all-purpose flour (careful not to overmeasure)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (230g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1/3 cup (70g) packed light brown sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract

For Rolling

  • 1/2 cup (100g) granulated sugar
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground allspice

Vanilla Frosting

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 2 and 1/2 cups (300g) confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3 Tablespoons (45ml) heavy cream (preferred) or milk
  • seeds scraped from 1/2 of a split vanilla bean
  • 1/8 teaspoon salt

Directions:

  1. When you take the butter out of the refrigerator to make the cookie dough, take out 1/2 cup more (1 stick) and allow to soften as you make the cookies. This softened butter is for the frosting.
  2. For the cookies: Toss the flour, cream of tartar, baking soda, cinnamon and salt together in a large bowl. Set aside.
  3. In a medium bowl, whisk the melted butter, granulated sugar and brown sugar together until smooth. You must use a whisk in order to prevent the butter from separating from the sugars. Whisk in the egg, then the vanilla until combined. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very thick and heavy, yet slightly crumbly. Cover the dough tightly with plastic wrap and chill for at least 45 minutes and up to 2 days. (If chilling for longer than a few hours, be sure to let the cookie dough sit at room temperature for 20-30 minutes because it will be quite hard.)
  4. Preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside. Remove the cookie dough from the refrigerator and roll 1.5 Tablespoons of dough into each ball. You'll have about 20-24 balls, give or take.
  5. For the rolling: Mix the sugar and spices together in a small bowl. Roll each dough ball into the mixture to coat evenly. Place 10 balls of dough onto each cookie sheet. Bake the cookies for 10-11 minutes. The cookies will look very puffy, soft, and under baked. That's ok. Remove from the oven and allow to cool on the cookie sheet for at least 10 minutes before transferring to a wire rack to cool completely.
  6. For the frosting (frosting is optional): With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, vanilla extract, cream, and vanilla bean seeds with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add 1 Tablespoon more cream if frosting is too thick. Taste and add 1/8 teaspoon salt if frosting is too sweet. I always add the salt.
  7. Frost cooled cookies. There may be leftover frosting depending how much you use on each cookie. Sprinkle with extra sugar/chai spice topping if you have any left, if desired. Cookies stay fresh covered at room temperature for 1 week.
  8. Make ahead tip: Unfrosted cookies freeze well, up to 2 months. Coated cookie dough balls freeze well, up to 2 months. Allow to thaw overnight in the refrigerator and bake as directed.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Try my Caramel Surprise Snickerdoodles next!

Caramel Surprise Snickerdoodles | sallysbakingaddiction.com

More snickerdoodle recipes.

Sally's Baking Addiction Chai Spice Snickerdoodle Cookies - These frosted chai spice snickerdoodles are a chai tea latte in cookie form!

Sally's Baking Addiction Chai Spice Snickerdoodle Cookies - These frosted chai spice snickerdoodles are a chai tea latte in cookie form!
Sally's Baking Addiction Chai Spice Snickerdoodle Cookies - These frosted chai spice snickerdoodles are a chai tea latte in cookie form!

104 comments

  1. I’m currently obsessed with Chai-everything. And I actually just posted my chai latte no-bake mini cheesecakes recipe on my blog! 🙂 I can only imagine how good these cookies are.

  2. Oh I have to try these now. Last week I made snicker doodles and on a whim rolled them in cardamom sugar instead of cinnamon. It was delicious and I was planning on trying a proper chai version myself, so now I shall try these with my remaining pumpkin ales.

  3. Can I substitute 4 tsp baking powder for the tartar + soda?

  4. These look super tasty can’t wait to try them! Perfect fall recipe.

  5. These look fantastic! Just a heads up: I’ve ordered from a website called ‘Spices for Less” before, and the prices and selection, as well as the quality of the product, were great.

    Here’s a link to their listings for star anise (which I have actually ordered from them and do recommend!): http://www.spicesforless.com/search.php?search_query=star+anise&x=0&y=0

  6. I cannot wait to make these! all of the best things combined into one.
    Thank you for sharing! xoxo.

    Fallon:

  7. Well, these not only sound and look great, they are very tasty! I actually made these! For those who broke the budget getting the cardamom you can forgo the vanilla bean icing and just open up a big jar of Biscoff and using an offset spatula, frost away! Wonderful and more economical If you buy Biscoff at a warehouse…

  8. I adore Chai and these cookies look incredible and I bet they taste amazing.

  9. I just popped these in the oven. Thank you for this recipe! I hope married life is treating you famously. 🙂

  10. Chai tea lattes are my go to hot beverage! The idea of them in cookie form is impossibly dangerous. So yummy!

  11. Just made these tonight and they are delicious! I didn’t have any cardamom so I used nutmeg instead which seems to work well. I really like them plain but I’ll have to try at least one with frosting (I cheated and just bought pre-made frosting). Thanks for the tasty seasonal recipe : )

  12. Oooh, I do love a chai latte! Love these: drink in dessert form = perfection!

  13. Hi Sally,
    I recently discovered your baking website and love it!
    I am in 8th grade and I have been sharing many of your recipes with my neighbors, family, friends and my Consumer & Family Studies teacher! She has been using your recipes to teach our class. Even my younger brother’s baseball and football teams always ask if I’ve made more of your goodies to share with them!
    Thanks to you, I love to bake even more.
    If you ever make it to Colorado, I will be the first in line to meet you and get your baking book!
    Thank you so much for all of your amazing recipes.
    Hannah 🙂

  14. Welcome back to cookie baking! These look absolutely fantastic. I’m such a huge fan of snickerdoodle cookies; they’re so underrated.

  15. My version just came out of the oven! I got a packet of instant-chai mix for my birthday (just the spices and some sugar) so this was a perfect recipe. Thank you for sharing it. I have actually made a few things off your blog and they all turned out quite good (sometimes I have a hard time finding substitutes for stuff you can’t seem to buy over here – Switzerland that is – but what would baking be without a little experimenting!).

  16. I baked these tonight and they were fantastic! Yummy sweet pillowy chai goodness! I ate a few about 10 minutes after they came out of the oven. I let them cool to room temperature for a couple hours and when I went to put them in a container, they were really hard. I’m not sure why! I followed the directions to a T and put the cookies in the oven for exactly 10 minutes. Is there a certain way I can store them to make them soft again or is there something I could have done wrong.. ie. rolling the dough when it was too cold etc? Thanks so much. I love your site. You are my go to resource for baking, you have amazing recipes. 🙂

  17. These are great! You have amazing recipes that a beginner baker, such as myself, can follow with A+ results. Thank you for all the time you have put into this website.

  18. Not sure where my comment went…. I was wondering how I could store these yummy cookies so that they would stay nice and soft?

    • Hi Chantelle, I see your comment from yesterday I just haven’t had the chance to respond to all of my weekend comments yet. So glad you baked them. Store them in an airtight container. For extra softness, sometimes I place a piece of bread in the container too. The cookies soak up the bread’s moisture while the bread gets a little stale. Enjoy!

  19. So I finally got around to making these last night. I didn’t have time to bake them so I did this afternoon. After 4.5 hours of letting the dough come to room temperature they were still hard to scoop out. They were also very crumbly. To my surprise they weren’t dry. If I had baked them right away would I still need to chill for 45 minutes? I rolled them in my chai tea mix and they didn’t have enough flavor. Because of that i think I will need to frost them. I don’t use ginger or all spice and I didn’t want to purchase them.

    • Hi Karen, I’m afraid there isn’t much chai flavor on your cookies because half of the spices weren’t used. Yep, I recommend chilling this cookie dough for at least 45 minutes. The dough it crumbly, but should come together as you roll.

  20. These were absolutely delicious! They are going to be put into the holiday cookie exchange rotation! Thanks Sally!

  21. I just finished baking these at about 9 PM (yes, I bake at weird times, it helps me avoid homework). My roommate and I loved them. I preferred them with frosting, she likes them without, but then my sweet tooth is huge and she almost doesn’t have one at all. But nevertheless, we loved these little puffs of awesomeness. Thanks for the awesome recipe Sally 😀 Can’t wait to make more for the holiday season!

  22. These were very good! I used cinnamon and chai tea mix (it’ what I had) and they turned out well. I will have to try them another time with the recommended spices to see how different they are, but they were great with the chai mix as well. Thanks for the great recipe!

  23. Just made these and they are so delicious! Puffy and with great texture and taste. I used some cloves instead of cardamom since I didn’t have it but they still came out very chai tasting. Definitely going to make these again and use that frosting because it looks incredible as well.

  24. If I use Chinese 5 spice powder for star anise how much would u recommend using and should I use the other spices listed for the rolling.

  25. About to bake these and am confused! The dough calls for 1/2 tsp cinnamon (divided) and then just says to mix the cinnamon into the dough without mentioning dividing it and then the rolling sugar calls for 1 1/2 tsp cinnamon. Do I put 1/2 tsp cinnamon for the cookies and 1 1/2 tsp for the rolling sugar? May need to edit the recipe!

    Thanks!

  26. I finally made these and boy am I glad I did! I knew they’d be good but these are out of this world delicious!! I’m bringing them to a girls night tonight. And we just finished eating your citrus chicken quinoa salad for dinner, my hubby said he could eat that everyday 🙂 I’m so glad I found your blog!

  27. Hey, I was wondering if you think chai tea latte mix would work for rolling instead. These look amazing!

    • Though some readers have tried it this way, I have not. I don’t think dry chai tea latte mix tastes very good without being mixed as a drink, so it’s not for me. But if you like its taste, you may use it instead of the spices.

  28. These are crazy good. I like my chai deeply spiced – so for my own use, I might jack up the spice mixture for rolling a bit more next time. Regardless, this recipe is perfect as is! Thanks for helping me convince my husband that yes there are, in fact, cookies worth making beyond oatmeal chocolate chip (yawn). 🙂

  29. Hey Sally, im obsessed with all your recipes, they all look delicious! It would be really awesome if you could post step by step pictures as i find it quite helpful to constantly compare and check iif im on the right track. Thank you!

  30. Oh my gosh I’m salivating over here…I should really eat before visiting your blog!!

    LOVE chai and snickerdoodles and it’s been so long since I made snickerdoodles!!

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