Bakery Style Chai Snickerdoodles

I recently came across some Masala Chai tea that I had purchased on my trip to India, a few years back. Though I have never quite been able to recreate the tea the way they make it, I was still inspired to create a chai spice recipe that encompasses that magical tea. I wanted to do something unique and unexpected. As a huge snickerdoodle cookie fan, I felt this combination would be perfect.
The warmness in these cookies brought from all the spices make it a great Fall dessert. They are incredibly nostalgic and homey, and the aroma they give off when baking is out of this world! I promise it is worth all of the spices that you’re going to have to dig out of your cabinet, to make this recipe.
I was also inspired by a nearby bakery who sells colossal sized snickerdoodle cookies that are liberally topped with coarse sugar. I had never had a snickerdoodle with coarse sugar before that, and I must say I am hooked. It gives an added crunch that is so unique. I don’t think I will ever make my snickerdoodles with regular granulated sugar ever again. Once you try these, I think you probably won’t either.

Makes about 12 Bakery Sized Cookies


Preheat an oven to 350 degrees and line two (half) baking sheets with parchment paper.

In a small bowl, combine the ingredients for the topping then set aside.

Cream the butter and sugars together.

Add the egg and vanilla extract. Set aside.

 In a separate medium size bowl stir the flour, salt, cinnamon,cardamom, cloves, all spice, ginger, pepper, and baking powder together.

 Add the flour mixture to the wet mixture in two additions. Blend until dough begins to form together.

Liberally Scoop dough with a medium sized cookie scoop (These are bakery style cookies after all!) Then roll each scoop of dough into a ball.

 Roll each ball in the topping mixture and place on the baking sheet.

Press down to slightly flatten the cookies so that they will bake evenly. Bake for 15-18 min, or until the tops and edges of cookies are barely golden. (These are better when they are less golden, but if you prefer crispier cookies then I would keep them in about 17 min).

Because these cookies are so large it is best to let them cool for a few minutes, before removing them from the cookie sheets.