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Tis the season for sugar, spice, and all things cookies! Flavored with rich brown butter and cozy chai spice, these brown butter chai snickerdoodles are my dream holiday cookie. If you love classic snickerdoodle cookies, you’ll adore these perfectly soft and chewy chai snickerdoodles. Recipe yields 28 cookies.
Brown butter takes pillowy snickerdoodle cookies rolled in sparkling chai spice sugar to a new level of deliciousness. It simply doesn’t get much more satisfying than a steaming mug of chai tea and a freshly baked snickerdoodle.
These cookies are great for gifting, too – wrap up a few cookies in a cello bag or festive box, add ribbon and a gift tag, and you’re all set!
More homemade snickerdoodle cookies:
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Soft Chewy Brown Butter Chai Snickerdoodles
- Prep Time: 40 minutes
- Cook Time: 11 minutes
- Total Time: 4 hr 51 minutes (includes chilling)
- Yield: 28 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Flavored with brown butter and chai spice, these soft and pillowy brown butter chai snickerdoodles are a dream holiday cookie!
Ingredients
Cookies
- 1 cup unsalted butter, cubed
- 2 1/2 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
For rolling
- 1/4 cup sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cardamom
- 1/8 tsp cloves
- 1/8 tsp nutmeg
Instructions
- Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until solidified, about 45 minutes to an hour.
- Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl. Beat solidified brown butter and sugar in a large mixer bowl at medium speed until creamy; beat in eggs and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Cover dough and chill in the refrigerator for at least 4 hours or overnight.
- Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 20 minutes before baking). Line two baking sheets with parchment paper.
- Combine sugar, cinnamon, ginger, cardamom, cloves, and nutmeg in a food processor and pulse for 1 minutes. Transfer chai sugar to a shallow bowl. Scoop 1 1/2-inch balls of dough and dredge in chai sugar twice; place two inches apart on prepared baking sheets.
- Bake for 11 to 12 minutes, rotating pans halfway through, until edges and tops are set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature.
