Chewy Chai Snickerdoodles. (2024)

Are you ready for this?

What if… the current universe was comprised of all chai spiced things instead of pumpkin spiced things?

I could get behind it. I most definitely could.

Which is huge, because I didn’t realize how much I absolutely love chai spiced things until I ate chai spiced snickerdoodles. Very, very good day.

Also, as a sidebar, you need to know that I can’t even say “chai tea” without first calling it “tai chi” because this one time, my mom went on and on and on (and ON) about what a delicious “tai chi latte” she had.

Yep. I seriously wish you could have been there.

Eeeeek. I am so excited to ramble about these cookies today because 1. they taste absolutely FANTASTIC, 2. they are perfect for this season with all their warm flavors and what not and 3. they come from my friend Adrianna’s new book, The Year of Cozy.

The Year of Cozy. Just how… COZY… is that name?! It makes me want to wrap myself up in one of those million dollar blankets from Restoration Hardware and sit by a fire while burning my basic Leaves candle (tell me it isn’t the best) and sipping something hot and chocolatey and spicy.

I met Adrianna years ago and I’ve always admired her authenticity and creativity. She is waaay cooler than me, like if we were 12 years old she’d be the hip friend that I’d want to read YM magazine with and copy her entire closest but fail because I’d use too much neon or glitter. (I want to do both of those things and I’m definitely two times+ the age of 13.)

This is why I love her book so much, because it’s so HER. Guys, this isn’t just a cookbook! It has crafts and seasonal ideas and DIY gifts and stuff. Things that you can do even if you weren’t born with a crafty bone in your body, aside from being able to dump glitter on things. So in short, I can’t stop devouring her book and even better, it’s so PRETTY that it has a permanent space on my desk right this minute.

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1 1/2 cups sugar
2 ounces cream cheese, softened
6 tablespoons unsalted butter, melted and warm
1/3 cup vegetable oil
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
topping
1/4 cup sugar
1 teaspoon cinnamon
pinch of cardamom

Instructions

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a bowl, whisk together the flour, baking powder, soda, salt, ginger, cinnamon, cardamom, cloves, allspice and pepper.
In the bowl of your electric mixer, add the sugar, cream cheese and butter. Beat until light and fluffy, 1 to 2 minutes. Beat in the oil until combined. Add the egg, milk and vanilla extract untiled combined and smooth. Add the flour in two additions, scraping down the sides if needed and beating until just combined.
Mix together the topping ingredients (sugar, cinnamon, cardamom) on/in a large plate or bowl. Take the cookie dough and divide it into 24 equal pieces, rolling each into a smooth ball. Roll each ball in the topping and place it on a baking sheet, keeping the cookies about 2 inches apart. Use the bottom of a drinking glass to gently press the cookie balls into flattened pieces of dough. Sprinkle the tops with any extra cinnamon sugar mixture.
Bake the cookies for 11 to 12 minutes, turning once during cook time. Let the cookies cool for 5 minutes, then transfer to a wire rack to completely cool before serving.

Notes

[fromthe year of cozy]

Course: Main Course

Cuisine: American

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your weekend plans! right there.