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3/4 view of a plate of Chai Spiced Snickerdoodle Cookies with a bowl of whole spices in the background.

Chai Spiced Snickerdoodle Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli (adapted from Allrecipes)
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: About 3 1/2 dozen cookies 1x
  • Category: Cookies, Desserts
  • Method: Baking
  • Cuisine: American


Do you like tea with your cookies? How about tea IN your cookies? Freshly toasted spices are ground and incorporated in and around these soft, fragrant cookies, giving Indian flair to a dessert classic.



Chai Spice Mix:



  1. Place cardamom pods, cloves, peppercorns, cinnamon stick, and star anise in a small, dry skillet. Place over medium heat and toast, shaking or stirring occasionally, until the spices are fragrant, about 5-7 minutes. Place toasted spices in a bowl until cool.
  2. Once cool, place the toasted spices, tea leaves, and ground ginger into a spice grinder and grind until finely ground.
  3. Preheat oven to 400°F.
  4. In a large bowl, cream together butter, shortening, 1 1/2 cups sugar, 1 1/2 teaspoons of the ground chai spice mix, eggs, and vanilla. Blend in the flour, cream of tartar, baking soda, and salt.
  5. In a small bowl, stir together the remaining chai spice mix and 1/4 cup sugar. Scoop dough with a #50 scoop (about a heaping tablespoonful), roll into balls, and roll each ball in the sugar mixture. Place 2 inches apart on un-greased baking sheets.
  6. Bake cookies in preheated oven until set but not hard, about 8 to 10 minutes. Transfer cookies onto cooling racks as soon as they come out of the oven.


Recipe adapted from Allrecipes.


  • Serving Size:
  • Calories: 127
  • Sugar: 9.8 g
  • Sodium: 56.5 mg
  • Fat: 5.8 g
  • Saturated Fat: 2.4 g
  • Carbohydrates: 17.6 g
  • Fiber: 0.5 g
  • Protein: 1.4 g
  • Cholesterol: 17.1 mg
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