Decadent Chocolate Chai Snickerdoodles
Indulge in the delightful fusion of rich chocolate and aromatic chai spices with these Decadent Chocolate Chai Snickerdoodles. A delightful twist on the classic snickerdoodle cookie, this recipe combines high-quality cocoa powder with warm spices like cardamom, cinnamon, and ginger to create a truly addictive treat. The dough is incredibly easy to work with, producing soft, chewy cookies that spread perfectly during baking. Perfect for sharing or enjoying with a cup of tea, these cookies are sure to become a favorite in your household. Don’t skimp on the cardamom; its unique flavor elevates this cookie to new heights!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Granulated sugar
2 1/4 cups (measured)
Ground cinnamon
1 teaspoon (measured)
Ground ginger
1 teaspoon (measured)
Ground cardamom
1 teaspoon (measured)
Ground allspice
1/2 teaspoon (measured)
White pepper
1/4 teaspoon (measured)
Cocoa powder
1/2 cup (measured and sifted)
Butter
1 cup (room temperature, softened)
Large eggs
2 (room temperature)
Vanilla extract
2 teaspoons (measured)
All-purpose flour
2 1/4 cups (measured and sifted)
Baking powder
1 1/2 teaspoons (measured)
Instructions
1
Preheat the oven to 350°F (175°C).
2
In a large mixing bowl, combine the sugar, ground cinnamon, ginger, cardamom, allspice, and white pepper, mixing well to ensure an even distribution of the spices. Set aside 1/2 cup of this sugar-spice mixture for rolling the cookies later.
3
Add the room temperature butter to the bowl with the remaining sugar mixture and cream together using a mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4
Sift in the cocoa powder and mix until fully incorporated.
5
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until everything is well combined.
6
Gradually fold in the all-purpose flour and baking powder using a spatula or at low mixer speed, just until no flour streaks remain.
7
Using your hands or a cookie scoop, form the dough into 1-inch balls. Roll each ball in the reserved sugar-spice mixture to coat thoroughly.
8
Place the coated cookies on a parchment-lined baking sheet, spacing them about 2 inches apart.
9
Bake in the preheated oven for 12-15 minutes, or until the edges are firm but the centers are still soft.
10
Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
11
Once cooled, store the cookies in an airtight container to keep them fresh.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Chocolate Chai Snickerdoodles?
They are a delightful twist on the classic snickerdoodle cookie, combining high-quality cocoa powder with warm chai spices like cardamom, cinnamon, and ginger.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
Which spices are included in the chai spice mixture?
The spice mixture includes ground cinnamon, ginger, cardamom, allspice, and white pepper.
How much sugar is required for this recipe?
The recipe calls for 2 1/4 cups of granulated sugar.
How much of the sugar-spice mixture should be set aside for rolling?
Set aside 1/2 cup of the sugar-spice mixture for rolling the cookies later.
What is the ideal texture for the creamed butter and sugar?
The butter and sugar should be creamed together until the mixture is light and fluffy, which usually takes about 2-3 minutes.
Should the cocoa powder be prepared in a specific way?
Yes, the 1/2 cup of cocoa powder should be measured and sifted before being added to the mixture.
How many eggs are needed for this cookie recipe?
You will need 2 large eggs at room temperature.
How should the eggs be added to the dough?
Add the eggs one at a time, mixing well after each addition.
What type of flour is used in these snickerdoodles?
The recipe uses 2 1/4 cups of all-purpose flour, measured and sifted.
How much vanilla extract is used?
The recipe requires 2 teaspoons of vanilla extract.
What leavening agent is used?
The recipe uses 1 1/2 teaspoons of baking powder.
How should the dry ingredients be incorporated?
Gradually fold in the flour and baking powder using a spatula or at a low mixer speed until no flour streaks remain.
What size should the cookie dough balls be?
The dough should be formed into 1-inch balls.
How do you coat the snickerdoodles?
Roll each dough ball in the reserved 1/2 cup sugar-spice mixture to coat it thoroughly.
How should the baking sheet be prepared?
The cookies should be placed on a parchment-lined baking sheet.
How far apart should the cookies be spaced?
Space the cookies about 2 inches apart to allow for spreading.
How long do these cookies bake?
Bake the cookies for 12 to 15 minutes.
How can you tell when the cookies are finished baking?
The edges should be firm, but the centers should remain soft.
What is the cooling process for these cookies?
Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
How should the cookies be stored?
Once cooled, store the cookies in an airtight container to maintain freshness.
Why is cardamom emphasized in this recipe?
Cardamom's unique flavor is essential as it elevates the cookie to new heights.
Is the dough difficult to handle?
No, the dough is described as incredibly easy to work with.
Can I use a cookie scoop?
Yes, you can use your hands or a cookie scoop to form the 1-inch balls.
What is the prep requirement for the butter?
The 1 cup of butter should be at room temperature and softened.
How much ground ginger is used?
The recipe calls for 1 teaspoon of ground ginger.
How much ground allspice is included?
The recipe uses 1/2 teaspoon of ground allspice.
What role does white pepper play in this recipe?
White pepper (1/4 teaspoon) adds a subtle heat that complements the chai spice profile.
What kind of texture do these cookies have?
They are soft, chewy cookies that spread perfectly during baking.
What is a recommended drink pairing for these cookies?
These cookies are perfect for enjoying with a cup of tea.