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Chai-Spiced Snickerdoodle Cookies with Cardamom Glaze

chai-spiced snickerdoodle cookies - featured image
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These chai-spiced snickerdoodle cookies combine classic tangy snickerdoodle flavors with warm chai spices and a floral cardamom glaze, creating a cozy and delicious treat perfect for any occasion.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 ½ teaspoons cream of tartar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cloves (optional)
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 1 cup (120g) powdered sugar, sifted (for glaze)
  • 1 tablespoon whole milk or dairy-free alternative
  • ¼ teaspoon ground cardamom (for glaze)
  • ½ teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats and set aside.
  2. In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, ginger, cardamom, and cloves (if using). Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until fluffy and pale, about 3-4 minutes using a mixer on medium speed.
  4. Beat in eggs one at a time, then stir in vanilla extract until smooth and well combined.
  5. Gradually add the dry mixture to the wet ingredients, mixing on low speed or folding carefully with a spatula until just combined.
  6. In a small bowl, mix ¼ cup sugar with 1 tablespoon cinnamon for the coating.
  7. Scoop dough into 1 ½ tablespoon (about 20g) portions. Roll each ball in the cinnamon sugar mixture until fully coated. Place about 2 inches apart on prepared baking sheets.
  8. Bake for 8-10 minutes, until edges are set but centers look soft. Cookies will firm up while cooling.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  10. In a small bowl, whisk together powdered sugar, milk, cardamom, and vanilla extract until smooth. Add more milk ½ teaspoon at a time if too thick.
  11. Spread a thin layer of glaze over cooled cookies using a spoon or small brush. Let glaze set for at least 15 minutes before serving.

Notes

If dough is too sticky, chill for 20 minutes before rolling. Do not overmix flour to avoid tough cookies. Use fresh spices for best flavor. Glazing is optional but recommended for added flavor and appearance. For vegan version, substitute butter with coconut oil and eggs with flax eggs. For gluten-free, use a 1:1 gluten-free baking flour blend with xanthan gum. Store glazed cookies in a single layer or with parchment between layers to protect glaze. Freeze unglazed cookies for longer storage.

Nutrition

Keywords: chai-spiced, snickerdoodle, cookies, cardamom glaze, cinnamon, ginger, easy cookie recipe, cozy dessert, holiday cookies

Find it online: https://lumalunch.com/chai-spiced-snickerdoodle-cookies-recipe-easy-perfect-cardamom-glaze/