Description

Chai Spice Snickerdoodles are a delightful twist on the classic cookie, infused with warm chai spices like cardamom, ginger, cinnamon, and cloves. These soft, chewy cookies are coated in a spiced sugar topping, making them perfect for cozy afternoons or festive occasions. Made with canola oil and maple syrup, they offer a subtly sweet and aromatic flavor profile that’s both comforting and unique.

Ingredients

Units Scale

Topping:

1/4 cup (50g) granulated sugar
1/2 teaspoon ground ginger powder
1 1/2 teaspoons freshly ground cardamom
1/2 teaspoon freshly ground cinnamon
1 pinch freshly ground cloves

Cookies:

1/2 cup (118ml) canola oil
1 cup (200g) granulated sugar
1/4 cup (59ml) pure maple syrup
3 tablespoons whole milk
2 teaspoons pure vanilla extract
2 cups (250g) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

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Instructions

Preheat Oven: Preheat your oven to 350°F (180°C) and line two large baking sheets with parchment paper to prepare for baking.
Prepare Topping: Combine all the topping ingredients—sugar, ground ginger, cardamom, cinnamon, and cloves—on a dinner plate and set aside for coating the cookies later.
Mix Wet Ingredients: In a medium bowl, vigorously mix together canola oil, granulated sugar, maple syrup, and whole milk with a fork for at least one minute until the mixture resembles applesauce. Then stir in the vanilla extract for flavor.
Add Dry Ingredients: Sift in the flour, baking soda, salt, and cinnamon into the wet mixture. Stir as you add, then use your hands to knead the dough lightly until it becomes pliable and cohesive.
Shape Cookies: With clean, slightly moist hands, roll the dough into walnut-sized balls. Flatten each ball onto the prepared spiced sugar topping on the plate into 2-inch (5cm) discs so they are coated evenly.
Arrange on Baking Sheets: Transfer the coated discs onto the lined baking sheets, sugar side up, spacing them at least 2 inches (5cm) apart to allow for spreading during baking.
Bake: Bake the cookies in the preheated oven for 10 to 12 minutes until the bottoms are lightly browned and the cookies are set.
Cool: Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Make sure your hands are slightly moist when rolling the dough balls to prevent sticking.
The spices in the topping can be adjusted according to your taste preferences.
Use parchment paper for easy cookie removal and minimal cleanup.
Store cookies in an airtight container for up to one week to maintain freshness.
For a dairy-free version, substitute whole milk with a plant-based milk alternative.

Nutrition

Serving Size: 1 cookie (assuming 16 cookies)
Calories: 140
Sugar: 10g
Sodium: 90mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 1g
Cholesterol: 5mg