Description
Chai Spice Snickerdoodles are soft, chewy cookies infused with warm chai spices like cardamom, cinnamon, ginger, and cloves. These delightful treats combine a rich maple syrup-sweetened dough rolled in a spiced sugar topping for a flavorful twist on the classic snickerdoodle, perfect for cozy afternoons or festive occasions.
Ingredients
Scale
For the topping:
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon ground ginger powder
- 1 1/2 teaspoons freshly ground cardamom
- 1/2 teaspoon freshly ground cinnamon
- 1 pinch freshly ground cloves
For the cookies:
- 1/2 cup (118ml) canola oil
- 1 cup (200g) granulated sugar
- 1/4 cup (59ml) pure maple syrup
- 3 tablespoons whole milk
- 2 teaspoons pure vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven: Preheat your oven to 350°F (180°C) and line two large baking sheets with parchment paper to prepare for baking.
- Prepare the topping: Combine the sugar, ground ginger, cardamom, cinnamon, and cloves on a dinner plate. Set this spiced sugar mixture aside for rolling the dough.
- Mix the wet ingredients: In a medium mixing bowl, vigorously mix the canola oil, granulated sugar, pure maple syrup, and whole milk using a fork for at least one minute until the mixture resembles applesauce. Then stir in the vanilla extract.
- Add dry ingredients: Sift the flour, baking soda, salt, and cinnamon into the wet mixture. Stir as you add them. Mix until a pliable dough forms; knead with your hands to fully incorporate all ingredients.
- Shape and coat: With clean, moist hands, roll dough into walnut-sized balls. Pat each ball into the prepared spiced sugar topping, flattening into roughly 2-inch (5 cm) discs.
- Arrange on baking sheets: Place the discs sugar side up on the prepared baking sheets, spacing at least 2 inches (5 cm) apart to allow for slight spreading during baking.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes until the bottoms are lightly browned.
- Cool the cookies: Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
- Make sure your hands are slightly moist when rolling the cookie dough to prevent sticking.
- You can substitute canola oil with another neutral oil like vegetable or grapeseed oil if preferred.
- For a dairy-free version, substitute whole milk with plant-based milk such as almond or oat milk.
- Store cookies in an airtight container at room temperature for up to one week.
- Freshly ground spices greatly enhance the chai flavor intensity.
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 130 kcal
- Sugar: 12g
- Sodium: 95mg
- Fat: 6.5g
- Saturated Fat: 0.6g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 5mg
