snickerdoodles cookie stack

Chewy Chai Snickerdoodles

Yield 24 cookies


Dry Ingredients

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon cardamom

1/4 teaspoon ground cloves

1/4 teaspoon allspice

1/4 teaspoon ground pepper

Wet Ingredients

1 1/2 cups granulated sugar

2 ounces cream cheese, at room temperature

6 tablespoons butter, melted

1/3 cup vegetable oil

1 large egg

2 tablespoons milk

1 teaspoon pure vanilla extract


1/4 cup granulated sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground cardamom


  1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cardamom, cloves, allspice, and pepper. Set aside. These are your dry ingredients.
  2. In a large bowl, beat the sugar, cream cheese, and butter together until light and fluffy, about two minutes. 
  3. Add the oil and continue to beat until incorporated.
  4. Next add the egg, milk, and vanilla and beat until combined. These are your wet ingredients.
  5. Slowly add the dry ingredients into the large bowl of wet ingredients and mix until incorporated. The dough will be very soft.
  6. As such, refrigerate your dough for 20-30 minutes until it's firm enough to scoop with a tablespoon and form into balls. 
  7. In a small bowl, stir together the sugar, cinnamon, and cardamom coating. 
  8. Roll the cookie dough balls in the coating mixture and place about two-inches apart on parchment-lined baking sheets. The cookies will spread, so be sure to leave those two-inches of space.
  9. Return the baking sheets of cookie dough to the oven for another 10 minutes (or longer) before baking.
  10. Bake at 350 degrees for 10 - 12 minutes until the edges of the cookies are set. 
  11. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to finish cooling. 


Refrigerating the cookie dough twice - once before rolling into balls and once before placing in the oven - will make it easier to work with this soft dough and keep the snickerdoodles from spreading into a flat mess while baking. 

Courses Dessert

Recipe by Love & Flour at