Last Updated on November 6, 2022 by Kimberly Stroh

Do you love Chai lattes during the fall season? The flavors of cinnamon, vanilla and cardamom make so unique and perfect for fall. Now you can have all of your favorite chai flavors in this soft Chai Snickerdoodle Cookie recipe. They’re rolled in a chai sugar before baked to golden brown, but come out with a soft chewy texture.

These cookies are perfect for fall and amazing with a cup of coffee. I love that they’re not too heavy, but still feel like a treat! Even my kids will nosh on these cookies even though they’ve never had a chai latte!

I fell in love with Chai lattes when I was in college. The unique blend of spices hits you and you feel warmth and comfort. Those flavors don’t always translate to other items in the kitchen, but they’re perfect for cookies. These Chai Cookies are always on my fall baking list and they’ve become a family favorite.

Snickerdoodles are a peculiar cookie, if you’ve never made them before. They’re unique because they’re soft and rolled in sugar. However, they need time to refrigerate. So be sure to read the full recipe below and plan enough time for refrigeration.

The end result is the worth the time and patience. I love tasting the little bit of spiced sugar that coats the outside of the cookie, but the inside stays soft. Totally worth it!

Looking for even more great fall cookie recipes? Check out some of these top-rated Savvy Mama Lifestyle cookie recipes that my readers rave about:

• Pumpkin Snickerdoodle
• Oatmeal Apple Cookies
• Frosted Anise Sugar Cookies

How To Make Chai Snickerdoodle Cookies

Every great cookie is all about technique. You can make the same recipe as someone else and it comes out differently because of the technique you used. I always recommend using silicone baking mats on top of your cookie sheets.

They promote even baking and prevent the bottoms from burning. Plus, they help the cookies not stick to the pan without the addition of cooking spray. If you don’t have any silicone baking mats, parchment paper works in a similar way. I prefer the mats more though.

When To Make These Cookies

Chai is definitely a fall flavor. I love making these cookies for fall bake sales, part of holiday cookie trays and they’ve even been a part of my Thanksgiving dessert table. If you have to take the Chai Snickerdoodle cookies anywhere, they transport easily and can be stacked.

How To Keep Your Chai Snickerdoodle Cookies Fresh After Baking

Store your cookies in an airtight food storage container after they’ve completely cooled. They stay soft as long as they’re in a storage container. The cookies don’t need to be refrigerated. For best freshness, enjoy the cookies within 5-7 days of baking them.

Can You Freeze Snickerdoodle Cookies?

Yes! These cookies freeze really easily and there are two different ways you can freeze the cookies. Either freeze the dough or freeze the cookies after they’ve baked. If you freeze the dough, wrap the dough (as instructed in the recipe) and freeze instead of refrigerating. Freeze the dough for up to 2 months and then let it thaw until soft again, in the refrigerator.

To freeze the cookies after baking, store them in freezer bags. The cookies can be frozen for up to 3 months after baking. Let them thaw to room temperature before enjoying again.

Recipe Substitutions

I know people shy away from Cream of Tartar, but it’s essential to snickerdoodle cookie recipes. It’s what gives any snickerdoodle the great texture, so definitely don’t omit it. If you want to use a sugar substitute in the recipe, follow the directions of the sugar substitute brand that you use.

What You’ll Need From The Grocery Store:

• Granulated Sugar
• Ground Cinnamon
• Ground Ginger
• Ground Cardamom
• Ground Allspice
• Ground Cloves
• Ground Nutmeg
• Unsalted Butter
• Baking Soda
• Cream of Tartar
• Salt
• Eggs
• Vanilla Extract
• All-Purpose Flour

Directions To Make Chai Snickerdoodle Cookies

In a small bowl combine the sugar, cinnamon, ginger, cardamom, allspice, cloves and nutmeg. Reserve 1/4 cup sugar mixture and set aside.

In a large stand mixer, beat butter with the mixer on medium to high speed for 30 seconds. Add remaining sugar mixture, the baking soda, cream of tartar, and salt.

Beat until combined, scraping the sides of the bowl as needed. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can. Stir in any remaining flour.

Cover and chill the dough about 1 hour until easier to handle. Preheat the oven to 375ºF. Place reserved 1/4 cup sugar mixture in a small bowl. Shape the dough into 1 1/4-inch balls.

Roll the balls in the chai sugar mixture to coat it. Place 2 inches apart on prepared cookie sheets. Bake about 10 minutes or until the bottoms are light brown. Cool on the cookie sheets for 5 minutes. Transfer to a wire rack and cool completely.