Description
These Cozy Chai Spice Snickerdoodle Cookies with Brown Butter combine warm chai spices and nutty brown butter for a comforting, unforgettable twist on a classic cookie.
Ingredients
Scale
- 1 cup (227g) unsalted butter, for browning
- 1 ½ cups (300g) granulated sugar, divided
- ½ cup (100g) brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 ¾ cups (345g) all-purpose flour (or 1:1 gluten-free baking flour for gluten-free option)
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp chai spice mix (blend of cinnamon, cardamom, ginger, cloves, nutmeg) or homemade: 1 tsp ground cinnamon, ½ tsp ground cardamom, ¼ tsp ground ginger, ⅛ tsp ground cloves, ⅛ tsp ground nutmeg
- Cinnamon sugar coating: ¼ cup granulated sugar, 1 tsp ground cinnamon, ½ tsp chai spice mix (optional)
Instructions
- Brown the butter: Melt unsalted butter over medium heat in a heavy-bottomed skillet, stirring frequently until foamy and browned with a nutty aroma (about 5-7 minutes). Transfer to a heatproof bowl and let cool for 10 minutes until warm but not hot.
- Mix sugars and eggs: In a large bowl, combine granulated sugar and brown sugar. Add warm browned butter and stir to combine. Beat in eggs one at a time, then add vanilla extract. Mix until smooth and well incorporated, about 2 minutes.
- Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, salt, and chai spice mix until evenly distributed.
- Form the dough: Gradually add dry ingredients to wet mixture, mixing on low speed or folding with a spatula until just combined. Avoid overmixing. Dough should be soft but manageable.
- Prepare cinnamon sugar coating: In a small bowl, stir together granulated sugar, cinnamon, and optional chai spice.
- Shape and coat: Use a cookie scoop or tablespoon to portion dough balls about 1 ¼ inches (3 cm) in diameter. Roll each ball in cinnamon sugar mixture until fully coated.
- Bake: Place coated dough balls on prepared baking sheets about 2 inches (5 cm) apart. Bake at 350°F (175°C) for 10-12 minutes until cookies puff up and crack but remain soft inside.
- Cool: Remove from oven and cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Watch butter carefully when browning to avoid burning. Chill dough if too sticky. Baking time may vary; check cookies at 9 minutes. For more intense spice, chill dough overnight. Cookies can be stored in airtight container up to 4 days or freeze dough balls for up to 3 months. Reheat briefly in microwave to refresh.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12
- Fat: 7
- Carbohydrates: 20
- Protein: 2
Keywords: chai spice, snickerdoodle cookies, brown butter, cozy cookies, easy cookies, spiced cookies, chai spice cookies, baking, dessert