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Chai-Spiced Snickerdoodle Cookies Recipe

Name: Chai-Spiced Snickerdoodle Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 servings
Cuisine: American
Ingredients: 1 3/4 cups gluten-free all-purpose flour blend with xanthan gum; 1 teaspoon baking soda; 1 teaspoon cream of tartar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cardamom; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1/4 cup granulated sugar for rolling; 1 teaspoon ground cinnamon for rolling; 1/2 teaspoon chai spice mix for rolling

By Beginnerbakes Editorial TeamPublished Apr 24, 2026 | Updated Jul 11, 2026

American 27 mins beginner-friendlyeasystep-by-stepspicedno-fussminimal-ingredientsholidaycomfort-food

Chai-Spiced Snickerdoodle Cookies Recipe with measured ingredients, 27-minute total timing, 24-serving yield, oven settings, and step-by-step instructions.

Prep 15 min

Cook 12 min

Total 27 min

Servings 24

Difficulty easy

Cuisine American

Ingredients

Servings 24

1 3/4 cups gluten-free all-purpose flour blend with xanthan gum
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup granulated sugar for rolling
1 teaspoon ground cinnamon for rolling
1/2 teaspoon chai spice mix for rolling

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk the gluten-free flour, baking soda, cream of tartar, cinnamon, ginger, cardamom, cloves, nutmeg, and salt until evenly combined.
In a large bowl, beat the softened butter and 3/4 cup sugar until light and creamy, about 2 to 3 minutes.
Beat in the egg and vanilla extract until smooth.
Add the dry ingredients to the butter mixture and mix on low speed or stir gently until a soft dough forms. Avoid overmixing.
In a small bowl, stir together the rolling sugar, cinnamon, and chai spice mix.
Scoop tablespoon-size portions of dough and roll each one into a ball.
Roll each dough ball in the cinnamon-chai sugar, then place on the prepared baking sheets about 2 inches apart.
Bake for 10 to 12 minutes, until the edges look set and the centers still look soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.