Are you ready for this?
What if the world traded pumpkin spice for chai spice? I could absolutely get behind that. Chai-spiced treats are warm, comforting, and surprisingly addictive.
I discovered how much I love chai-spiced desserts when I first tried chai snickerdoodles — life-changing, really. And yes, I still laugh about the time my mom called a chai latte a “tai chi latte.” Classic.
These cookies are a cozy seasonal dream: aromatic, warmly spiced, and perfectly chewy. They come from my friend Adrianna’s new book, The Year of Cozy, which is full of recipes, crafts, and simple seasonal projects. It’s charmingly personal and beautifully designed — the kind of book you’ll want nearby all autumn.
I met Adrianna years ago and have always admired her creativity and authenticity. Her book reflects that voice — it’s not just a cookbook but a guide to feeling cozy, with approachable crafts and gift ideas alongside the recipes. It’s the kind of thing you’ll display on your kitchen table (or desk, if your desk doubles as your kitchen table).
About the cookies: they’re a refined take on the snickerdoodle. Spicy, cinnamony, and a little sophisticated — crisp at the edges with a soft, chewy center. They pair beautifully with coffee, though they’re chai in spirit.
They practically beg to be dunked in your morning cup. Honestly, they might make you rethink your beverage allegiances for the season.
Chewy Chai Snickerdoodles
24 cookies
1 hr
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups sugar
- 2 ounces cream cheese, softened
- 6 tablespoons unsalted butter, melted and warm
- 1/3 cup vegetable oil
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- For the topping: 1/4 cup sugar, 1 teaspoon cinnamon, pinch of cardamom
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cardamom, cloves, allspice, and black pepper in a bowl.
- In the bowl of a mixer, beat the sugar, cream cheese, and butter until light and fluffy, 1–2 minutes. Beat in the oil until combined. Add the egg, milk, and vanilla and mix until smooth. Add the flour mixture in two additions, beating until just combined and scraping the bowl as needed.
- Mix the topping sugar, cinnamon, and cardamom on a large plate. Divide the dough into 24 equal pieces and roll each into a smooth ball. Roll each ball in the topping and place on the baking sheets about 2 inches apart. Gently press each ball with the bottom of a glass to flatten slightly. Sprinkle with any remaining topping.
- Bake 11–12 minutes, turning the pans once during baking. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
[adapted from The Year of Cozy]
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Your weekend plans: bake a batch, wrap one up for a friend, and savor the cozy spices.