Makes 2 dozen cookies
These vegan chai spice snickerdoodles are an irresistible spin on the classic, livened up with Masala chai spices: ginger, cardamom, and a hint of cloves. The kind of cookie that makes your whole kitchen smell like a little chai tea shoppe. Honestly, the aroma could bring about world peace.
I love making all manner of snickerdoodle. It’s one of those cookies that feels both nostalgic and endlessly riffable. The classic cinnamon version is perfect, but once you start playing with the spice mix you can’t stop. Chai felt like the obvious next move: warm, aromatic, a little more complex than straight cinnamon. These have all the things you love about a snickerdoodle: crispy edges, a slightly chewy center, that crackled sugar top. Just with a bit more intrigue.
Dunking the cookie dough balls into that sugar and spice topping before baking gives me a genuine thrill every single time. There’s something about that moment, the way the spiced sugar coats the dough and then bakes up into that crunchy, fragrant crust. It’s the best part.
These chai spiced cookies don’t contain any actual tea, but brew yourself a milky chai and prepare to dunk.
This recipe is from Isa Does It. Buy that book. It’s great and the author is very beautiful.
VEGAN CHAI SPICE SNICKERDOODLE FAQ
What are chai spices? Chai is a spiced tea blend originating in India — the spices vary by region and recipe but typically include cardamom, ginger, cinnamon, cloves, and black pepper. Here we’re using the warm, aromatic ones that pair beautifully with sugar cookies: cardamom, ginger, cinnamon, and cloves. No pepper, no tea, all flavor.
Can I use a chai spice blend instead of individual spices? For sure. If you have a pre-mixed chai spice blend use about 1½ teaspoons in the topping and ½ teaspoon in the dough. Just taste it first since blends vary a lot in intensity. Oh, and make sure it doesn’t contain any sugar.
Why do snickerdoodles have crispy tops? It’s the sugar coating. Rolling or dipping the dough in sugar before baking creates that signature crackled, crunchy exterior while the inside stays chewy. The spices in the coating toast slightly in the oven which is where all that incredible aroma comes from.
Can I make these gluten free? People have had good luck with a 1:1 gluten free flour blend. The texture will be slightly different but still delicious.
How do I store these? In an airtight container at room temperature for up to 5 days. They actually get better on day two once the spices have had time to settle in.
How did I end up here? You were probably searching for vegan snickerdoodles, chai spice cookies, or vegan chai cookies. You found them!
Chai Spice Snickerdoodles
Ingredients
For the topping:
- 1/4 cup granulated sugar
- 1/4 teaspoon ground ginger
- 3/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- Scant 1/8 teaspoon ground cloves
For the cookies:
- 1/2 cup canola oil
- 1 cup granulated sugar
- 1/4 cup pure maple syrup
- 3 tablespoons unsweetened plain vegan milk
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
- Mix the topping ingredients together on a dinner plate. Set aside.
- In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix for at least a minute, until it resembles applesauce. Then mix in vanilla.
- Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough. Get in there with moist gloved hands to mix, it’s the easiest way to get the dough to come together.
- Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread a little). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. Bake for 10 to 12 minutes, they should be a bit browned on the bottoms. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.
My daughter’s favorite cookie! This recipe, from your cookbook, has been in heavy rotation for years. I already made this week for my Christmas cookie plate!
These cookies are a delight – light and crispy with just the right amount of spice.
The kitchen smells wonderfully warm and cozy.
[…] Willy using this recipe. The cream of tartar make them little fat babies which is nice. I used the ppk chai spice mix for the coating, and Willy said taste like […]
Hi Isa,
thank you for this easy recipe. We made it yesterday and it was very delicious.
Hi the dough doesn’t seem to be coming together. It’s very runny and I’ve added nearly a cup extra flour. Is the recipe correct? Thanks
This is a very delayed answer – two years – but I wonder if it’s the temperature or altitude? I’ve never had a problem following this recipe to a T and it’s always come out really well. I’m sure I’ve made these cookies at least three dozen times.
I use white whole wheat flour and coconut sugar to make a healthier, but still delicious, cookie.
Hi, I’ve made this a few times according to the recipe and it’s so runny it can’t be rolled. Is there a typo? Should it be 3 cups of flour? Thank you!!
These were absolutely delicious! Thank you for the awesome recipe!
For those saying the dough is runny, I often find that the dough is a bit too soft to roll into balls when first mixed, so I chill it in the fridge for 20-30 min, and then it usually rolls nicely.
I bring these every year to our family Thanksgiving. The little kiddos in the group LOVE them.
This is my go-to cookie recipe for when I want something a bit different and special, but still a crowd pleaser and people love them! Highly recommend!!
This is a fun, easy recipe that looks great on a holiday cookie tray.
Love these. I make them often for the holidays and they are always a hit with everyone. Super easy to make in one bowl/no mixer required since the fat is canola oil.