Think of the best soft and chewy snickerdoodle cookies combined with the spices of a chai latte, that’s this Dirty Chai Snickerdoodles recipe!

This easy, breezy one-bowl recipe comes together in minutes, needs zero chill time and bakes up beautifully every single time!

But let’s talk texture and flavor! These chai cookies stay soft FOR DAYS! They’re soft, chewy and *not* thick and cakey. A dream, really. These chai snickerdoodles are on the thinner side with a nice bendy consistency (which I love!).

When recipe testing this chai snickerdoodle cookie, I first just rolled them in all of the sugar and spices. But the flavor wasn’t enough (I wanted more!). So I added the spices to both the cookie dough and the sugar cookie. Additionally, this sugar coating has the added crunch and flavor of Demerara sugar that will KNOCK YOUR SOCKS OFF.

The ‘dirty’ component of the cookie comes from the addition of espresso powder in the cookie dough base. You can also sub in finely ground espresso (that you would use for making a shot of espresso), if you don’t have any espresso powder on hand.

I hope you love these dirty chai snickerdoodle cookies as much as we do! Let me know what you think in the comments!

The Baker’s Guide to Measuring Flour

One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!

Let’s Make These Chai Snickerdoodles With Step-by-Step Photos!

Scroll down below the step-by-step photos for the full, detailed recipe, and leave any and all comments & questions at the bottom of this post and we’ll respond asap!

Step 1: Gather your ingredients! For the cookie dough: butter, brown sugar, granulated sugar, vanilla, cinnamon, espresso powder, ginger, cardamom, allspice, cloves, eggs, cream of tartar, baking soda, salt and flour. For the sugar-spiced cookie coating: granulated sugar, Demerara sugar, cinnamon, ginger, cardamom, allspice and cloves.STEP 2: In a mixer or with a bowl & spatula, cream together the butter, brown sugar, vanilla, cinnamon, espresso, ginger, cardamom, allspice, and cloves until lighter in color and texture.STEP 3: Add in the eggs, one at a time, making sure the first is well blended before adding in the second. Scrape down the sides and bottom of the bowl so that everything is well combined.STEP 4: Mix in the cream of tartar, baking soda and salt…STEP 5: Finally, fold in the flour until just combined. Don’t over-mix, we want a light cookie texture!STEP 6: In a shallow bowl, combine the sugar-spice cookie coating: sugar, Demerara sugar, cinnamon, ginger, cardamom, allspice and cloves. Coat the cookie dough balls in this magic.STEP 7: Set the coated cookie dough balls on the prepared baking sheet, leaving space between dough to allow for spreading.STEP 8: Let the cookies cool on the baking sheet for 5 minutes. They will be puffed up fresh from the oven, collapse and get that signature snickerdoodle crinkle as they cool.STEP 9: Transfer to a wire rack to finish cooling and enjoy!My Favorite Pro Baker’s Tips For These Chai CookiesThis is a no-rest, no-chill cookie dough (yay!).

You’ll see from the photo above that this cookie is on the thinner side. If you’d like a thicker cookie, then chill the cookie dough for a minimum of 30 minutes (ideally overnight) for a thicker cookie experience.

This cookie has mega flavor!

This comes from the combo of spices, dark brown sugar, espresso powder and Demerara sugar. But what if you don’t have all of these ingredients?

The spices should not be omitted. If they are, it will no longer be a dirty chai snickerdoodle!However, the dark brown sugar can be replaced with light brown sugar. Espresso powder can be replaced with finely ground espresso or omitted altogether.Lastly, the Demerara sugar can be left out of the sugar-spice cookie coating. HOWEVER, I love the crunch it adds to the cookie texture and I have a heap of recipe that uses it, so try to get some!

This is it! You’ll love these chai snickerdoodle cookies. So let’s get to it!

DH Baking Tip: To quickly bring butter to room temperature, as a first step cut it into small cubes. This will expose more of the butter surface to the air accelerating it warming up a bit. You can also set it on top of the oven while it preheats and you gather all of your ingredients.

More of My Favorite Snickerdoodle Recipes!

I love snickerdoodle cookies so much! They remind me of my childhood and it’s a cookie my mom made all of the time! Check out these Spiced Pumpkin Snickerdoodles and Brown Butter Snickerdoodles.

You can find more delicious cookie recipes here!

Enjoy these easy chai snickerdoodle cookies!

PrintEasy Soft & Chewy Dirty Chai Snickerdoodles#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }#wprm-recipe-user-rating-0.wprm-user-rating-allowed.wprm-user-rating-not-voted:not(.wprm-user-rating-voting) svg * { fill-opacity: 0.3; }These are the best easy Dirty Chai Snickerdoodles you'll ever bake! Soft, chewy snickerdoodle cookies infused with warm chai spices and a kick of espresso powder—no chill time needed for this dough!Course Dessert, SnackCuisine American, IndianKeyword Chai, Snickerdoodle, Cookies, Rebecca Firth, DisplacedHousewife Well-Tested RecipePrep Time 10 minutes minutesCook Time 11 minutes minutesTotal Time 21 minutes minutesServings 28 CookiesAuthor Rebecca FirthEquipment#40 2-TBSP Cookie ScoopBaking ScaleFavorite Handheld MixerSpatulaIngredientsFor the Cookie Dough16 tablespoons (226 g) unsalted butter room temperature1 cup (210 g) dark brown sugar packed; you can also use light brown sugar1/2 cup (100 g) granulated sugar1 tablespoon (13 g) real vanilla extract2 teaspoons ground cinnamon1 teaspoon espresso powder or finely ground espresso1 ½ teaspoons ground ginger1/2 teaspoon ground cardamom1/2 teaspoon ground allspice1/4 teaspoon ground cloves2 large eggs room temperature2 teaspoons cream of tartar1 teaspoon baking soda1 teaspoon sea salt2 3/4 cup (372 g) all-purpose flour how to measure flourFor the Sugar-Spiced Cookie Coating¼ cup (50 g) granulated sugar2 tablespoons (24 g) Demerara sugar1 ½ teaspoons ground cinnamon1 teaspoon ground ginger1 teaspoon ground cardamom1/2 teaspoon ground allspice1/2 teaspoon ground clovesInstructionsTo StartPreheat your oven to 350°F (177°C). Line several baking sheets with parchment paper.For the Chai Snickerdoodle Cookie DoughTo the bowl of an electric stand mixer fitted with the paddle attachment, add the butter, brown sugar, granulated sugar, vanilla, cinnamon, espresso, ginger, cardamom, allspice and cloves, and mix on medium for about 4 to 5 minutes, or until lightened in color and texture.*You can also make this recipe with a bowl and a silicone spatula. Make sure the cookie dough is light and fluffy, which will take a couple more minutes when mixed by hand.Mix in the eggs, one at a time, making sure the first is well-blended before adding the second.Add in the cream of tartar, baking soda and salt, and give it a couple of good stirs to distribute evenly throughout the dough.Fold the all-purpose flour into the dough and mix until barely blended, and you still see light streaks of flour.For the Sugar-Spiced Cookie CoatingTo a shallow bowl, mix together the granulated sugar, Demerara sugar, ginger, cardamom, allspice and cloves.Assemble & Bake the Cookies!Portion 2 tablespoon scoops of chai cookie dough. If using a cookie scoop, leave the cookie dough shaped from the scoop and *don't* roll it between your hands (it results in a more textured surface that I love). If you don't have a cookie scoop, just roll away and they'll be fabulous! Give the dough balls a generous coating of the sugar-spice mixture and set them on the prepared baking sheet. Make sure there are about 2 inches (5 cm) between each dough ball, allowing space for spreading whilst baking. Bake one sheet at a time in the center of the oven for 11 minutes. Nudge any misshapen cookies back into a circle, using the edge of a spatula, as soon as they're out of the oven. Let the chai snickerdoodles cool on the cookie sheet for 5 minutes, and then transfer to a cooling rack.NotesDark Brown SugarYou can substitute with light brown sugar.This is a GREAT cookie to use muscovado sugar. If you have some, substitute the brown sugar 1:1.Storing Your Cookie DoughStore your chai cookies at room temperature in an airtight container for up to three days.Freezing Chai Snickerdoodle Cookie DoughI love a cookie dough that freezes well, and this is one of them! For short-term storage:Portion out the dough, don’t roll it in the sugar-spice blend, and place it on a parchment-lined baking sheet. Freeze for several hours until frozen through, transfer to an airtight container and store in the freezer until ready to use.When ready to bake, place the frozen dough balls on a parchment-lined baking sheet and then preheat the oven. This will give the dough some time to defrost. Roll in the sugar-spice mixture just before baking.You’ll need to add several extra minutes to the bake time (but don’t over-bake!).You can store the sugar-spice cookie coating in an airtight container and store it in the freezer next to the cookie dough so it’s ready to go!For long-term storage:Cover the cookie dough in plastic wrap, then a layer of foil, then stash it in an airtight container and set it in the freezer for 2 to 3 months.When ready to use, set in the refrigerator overnight to defrost. Then set on the counter to bring it closer to room temperature before portioning out and baking as detailed above in the recipe.

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