Chai Snickerdoodles
Chai Snickerdoodles are a delightful twist on the classic cookie, combining warming spices with a soft, cinnamon-sugar crust. Perfect for cozy gatherings or enjoying with tea.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Gluten-Free Options, Vegetarian
Ingredients
- 1 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- 1/2 cup coconut oil or dairy-free butter, softened
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, and allspice in a mixing bowl.
- Cream together the softened coconut oil and sugar using an electric mixer until fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined.
- Mix together the sugar and ground cinnamon for rolling cookies in a small bowl.
- Scoop tablespoons of dough and roll them into balls, then roll in the cinnamon sugar mixture.
- Arrange the cookie balls on the baking sheet, spaced apart.
- Bake for 10-12 minutes or until set and slightly golden.
- Cool the cookies on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Use room temperature ingredients for better mixing and texture. Don’t overload the baking time for chewy cookies.