Can your holiday baking be complete without a snickerdoodle cookie? I just made these chai latte snickerdoodle cookies and I'm pretty sure they will be my go-to snickerdoodle recipe from now on!
They are spiced with not just cinnamon but also chai spice. They are soft and chewy! And they are topped with a sweet and spicy frosting!! (Plus the dough comes together in minutes and there's no chilling required!!)
What ingredients do you need for a Chai Latte Snickerdoodle Cookie?
- All Purpose Flour
- Sugar
- Cream of Tartar
- Egg
- Butter
- Salt
- Baking Soda
- Vanilla Extract
- Spices: Cinnamon & Chai Spice (this is a combination of cardamon, nutmeg, cloves, all spice, cinnamon, ginger and black pepper)
Tips To Get The Most Perfect Soft And Chewy Snickerdoodle Cookie
- Cream together the butter and sugar. Now I know this is the just the first step in making most cookies. But I mean really whip the softened butter and sugar together, like for 4 - 5 minutes. You need to not just combine the 2 ingredients together but also to add air and make the cookie dough base airy and fluffy.
- Use cream of tartar. I know this is one of those ingredients, where you're thinking, I don't want to buy a special ingredient just for this recipe (and I completely understand that!) but it does make a difference! The cream of tartar acts as a leavening agent and helps the cookies rise and get soft and puffy. It reacts with the liquids in the dough and creates air bubbles, thus giving you the perfect soft and chewy texture versus crispy and dense.
- Roll the cookie dough in sugar & spices before baking. Traditionally snickerdoodles are rolled in a mixture of cinnamon and sugar, but since these are chai spiced cookies, I use sugar, cinnamon & chai spice! And if you feel like the coating is too light, double roll them!!
- Bake until the cookies puff and the surface cracks. I find that 10 minutes is all it takes. At first glance, straight out of the oven, these cookies maybe seem a bit underbaked. But if you take a quick peek at the bottoms, you will find they are are lightly golden brown and therefore perfectly baked!
Chai Latte Buttercream Frosting
So I know that snickerdoodles do not usually have a frosting, but since we're doing a chai latte twist today. I knew I had that mimic that extra frothy and sweet foam for these cookies. The chai spiced buttercream is the perfect topping to really take these chai latte snickerdoodle cookies over the top!
Here is all that you need for the frosting:
- Butter (softened)
- Powdered Sugar
- Vanilla Extract
- Chai Spice
- Heavy Cream
Its just a simple buttercream recipe but the secret is the heavy cream, instead of milk, which really gives the icing a light and fluffy texture!
You might also be interested in : Peanut Butter Pretzel Oatmeal Cookies, Pistachio Snowball Cookies, Raspberry Almond Linzer Cookies
Chai Latte Snickerdoodle Cookies
Ingredients
Spiced Sugar Topping
- ⅓ cup sugar
- 1 teaspoon chai spice
Chai Spiced Snickerdoodle Cookies
- 3 cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon chai spice
- ½ teaspoon cinnamon
- 1 cup butter unsalted, softened to room temperature
- 1⅓ cup granulated sugar
- 2 eggs room temperature
- 2 teaspoons vanilla extract
Chai Latte Buttercream
- ½ cup butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon chai spice
- 3-4 tablespoons heavy cream
Instructions
- Preheat oven to 375°F. Line a large cookie sheet with parchment paper. Set aside.
- Combine the granulated sugar and chai spice together in a small bowl.
- Whisk the flour, cream of tartar, baking soda, cinnamon, chai spice and salt together in a medium bowl.
- In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Add the eggs and vanilla extract. Beat on medium-high speed until combined.
- With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients.
- Roll cookie dough into balls, about 2 tablespoons of cookie dough each. I Roll the dough balls in spiced sugar topping. Arrange 3 inches apart on the baking sheets.
- Bake cookies for 10-14 minutes. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.
Chai Latter Buttercream
- In a stand mixer with a wire whisk, combine softened butter, powdered sugar, vanilla extract and chai spice. Slowly add heavy cream 1 tablespoon at a time until the buttercream is soft and fluffy.
- Frost cookies with chai latte buttercream once cookies are fully cooled.
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