Frosted Chai Spice Snickerdoodles.

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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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

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

All Comments

  1. My chai-obsessed husband will love these! I’m so glad you’re back to cookies! Nobody makes cookies like you!
    And frosting. Cookies are that much better with frosting. And beer! At a lake. Nice!

  2. Oh my gosh, Sally, I want to make these SO much! I love any cookie with frosting, and I am crazy about all kinds of tea, especially chai! And snickerdoodles are hard to beat 😉 What a great idea! The photographs are beautiful…I’m always amazed when you capture individual sugar and cinnamon pieces 🙂

  3. Oh my goodness, these look unbelievably tasty. I’ve never frosted my cookies before but the thought of a chai tea latte in cookie form is soooo tempting. These are most definitely going to be baked this weekend, as I have all the ingredients so, frankly, it’d be rude not to!
    I will report back with the results! 🙂
    Rosie x

    1. My goodness Sally, these cookies are nothing short of a Christmas miracle. Last weekend I flew to Exeter to visit my best friend and came bearing tupperwares full of these bad boys. Her whole family LOVED them. I can’t thank you enough! Perfectly buttery, salty and sweet with the frosting, we were just in heaven every time we had a cup of tea (just as an excuse to eat another biscuit). I will be making these again and again! Thank you Sally 🙂 Rosie x

  4. HAPPY Halloween Sally! …I have been obsessed with iced chai lattes lately! .. (I know iced? it’s getting cold, I’m weird like that I have cold drinks when it’s cold outside, in the winter too… ) but anyways, these look so Great this frosting is really intriguing I need to try it! Have a great weekend at the lake 😉

  5. “Poke-a-nose!” Geez, Friends all the time. I can’t not think this way. I know you can relate!!

    I put chai in a cake a few weeks ago and it was A GREAT DECISION. I hate tea but I love me some chai. And cardamom! I’m baking up some cardamom rolls this weekend… Because cardamom is the bomb and at $573 a jar, you better believe I’m finding things to put it in!

  6. How i love the morning’s i get to enjoy my cup of coffee as i read your blog. Ive been so busy with school (JWU baking and pastry major!) that I feel so behind on what youve baked! I love chai and cannot WAIT to go home soon and make them. Thanks for this amazing recipe as always sally 🙂

  7. Good night Irene! I am sitting here polishing off one of your 130 calorie Chocolate Chocolate Chip muffins with a hot mug of coffee and WOW! These cookies look all levels of amazing! That is so clever to use the spices to roll your Snickerdoodle dough in…because those Snickerdoodles are OVER THE TOP!

    I know I’ve shared with you that I baked a lot of your sweet bread recipes for my dad over the summer as he was in the final stages of cancer. I wanted to share with you that he passed away in early September and my husband and I baked FOUR of your cookie recipes in one night to share at the wake. We made the classic Thick and Chewy Chocolate Chip cookies, the Biscoff White Chocolate Oatmeal cookies, your classic Peanut Butter cookies AND your Caramel Stuffed Snickerdoodles. They were ALL eaten…and trust me, there was a TON of food at the wake. It provided much happiness on what was a very long day for us – so thank you for all that you share.

    NOW, happier thoughts – have a TERRIFIC time tonight! A blanket, beer and a beautiful lake sounds like heaven!

    1. Christine, I am so so sorry for your loss. Of course I remember you saying you baked your father my quickbread recipes (especially that cinnamon swirl banana bread!). And that warmed my heart. I know my words cannot make the situation any less painful, but just know I am thinking and praying for you and your family. Thank you so much for continuing to chat with me on my blog– and for reading my blog during this hard time. Have a wonderful weekend. xo

  8. My mama told me years ago that nothing sweet will ever taste sweet enough if you don’t add at least a pinch or two of salt, even if the recipe doesn’t call for it. These cookies sound wonderful and I will be making them soon. For years, I have made half of my snicker doodles with nutmeg instead of cinnamon, and we really like those, so I’m sure these will be a hit. Thanks for such inspiration!

  9. These. Are. Genius!

    In the words of Jafar in Aladdin, “I love the way your foul little mind works!” Please note that I mean the word “foul” as a good thing in this application (just as Jafar meant it when he was talking to Iago). LOL. (I think I’m on a silly sugar high right now since I was stuffing treat bags last night and *may have* sampled a few of the treats as I worked…)

    Anyway, I’m going to make these. Yummalummadingdong!

    1. Hahahaha I love aladdin. And when he says that. Natalie, I owe you an email! So sorry. PS: I am obsessed with making “witches brooms” now out of pb cups and pretzel sticks haha. You’re the best. Loved meeting you, finally!

  10. A weekend at the lake sounds perfect for this coming fall weekend! We’re making pumpkin donuts to go with our spiced cider and carving jack-o-lanterns. I absolutely love chai lattes and these cookies(especially with the vanilla bean frosting) are just gorgeous! The warmth of the combined spices must really make the snickerdoodles taste extra good. Brilliant idea!

  11. A weekend at the lake sounds perfect to round off this month! I love the Chai tea flavours going on here, especially the cardamon. And topped off with the frosting, these sound amazing. Amazing pictures as usual and pinned! x

  12. Have a great weekend in the mountains, Sally! Although I’ve lived here my whole life, I have never been to the Poconos! (At least… I don’t remember being there :P)
    I tried one Chai Tea Latte at my college’s Starbucks and thought it tasted like dirty water. I swore I would never try one again but I am starting to think I got a bad latte made by a poorly instructed student haha! I have been seeing Chai everything so I am starting to reconsider trying one again!

    Enjoy plenty of those pumpkin ales and fall weather!

    1. Oh my god I’m laughing so loud. Dirty water hahaha. Well, I think you just had a bad cup of it. I feel like it’s something you’d really like Laur! Have a fun weekend!

  13. Wow snickerdoodles sound just perfect for fall, just can’t get enough of all the wonderful spices in these ! I love the frosting, It will work great on other cookies, too! Happy Halloween!

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