Chai Snickerdoodle Cookie

These cookies are just as comforting as a hot cup of chai tea. Take a bite and enjoy a crunchy chewy explosion of spices!

Prep Time: 30 minutes

Total Time: 1 hour 30 minutes

Special Equipment: Baking tray and standing or hand mixer.


200g unsalted butter, softened

150g caster sugar

50g light brown soft sugar

2 tsp vanilla bean paste

250g plain flour

50g chai tea spice mix

1 1/2 tsp cream of tartar

1 tsp bicarbonate of soda

1/4 tsp salt

3 tbsp milk


  1. Heat the oven to 200C/180C fan/gas 6, and line a baking tray with baking parchment. Beat the butter and both sugars in a large bowl using a stand mixer or hand mixer for 2 mins until smooth and fluffy.

  2. Add the vanilla and beat until combined, scraping down the sides once. Add the flour, chai spice, cream of tartar, bicarbonate of soda and salt, mix until just combined. Stir in the milk to loosen the mixture.

  3. For the topping, combine the sugar and cinnamon in a shallow bowl. Roll 30g of the dough into a ball. Roll the dough ball in the cinnamon-sugar mixture, then place it on the prepared tray and press it down lightly. Repeat with the remaining dough and topping, spacing the balls about 5cm apart.

  4. Bake for 10-12 mins until golden and puffed up. Leave to cool on the tray for 5 mins, then transfer to a wire rack and leave to cool completely.


  1. Make sure you leave plenty of room between each ball of dough, these cookies spread a lot.

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