Soft Chai Spice Brown Butter Snickerdoodle Cookies
Step up your Christmas cookie recipe game with these soft and chewy chai spice brown butter Snickerdoodle cookies. They’re warm, cozy & perfect for holiday baking!
This is a Christmas cookie recipe you’ll want to bring to your next cookie swap or add to your Christmas baking list because it has alllll the holiday feels.
Even just the smell of these snickerdoodle cookies baking in the oven is heavenly; Sweet Cinnamon, toasty Chai spice, & nutty brown butter!!! Hellloooo new Bath and Body Works Candle fragrance ;).
So if you’ve been up to date on most of my posts, you know very well that I LOVE brown butter. I’m telling you guys, it can make any recipe go from blahhh to “HOLY COW THIS IS GOOD” with just that one simple ingredient.
If you’ve never made brown butter before or just need a refresher on how to make it, see my How to make Brown Butter post.
The original Snickerdoodle cookie recipe is from Sally’s Baking Addiction (original recipe here). They’re absolutely delicious on their own but I added Chai Spice to really give them that comfy-wintry-Christmas flavor that balances flawlessly with the brown butter.
If you’ve never made Snickerdoodle cookies before, they’re quite easy. After making the dough, you roll them into about 1” balls and then roll them in cinnamon sugar. No chilling necessary :). The cinnamon sugar makes them so pretty, like they’re coated in edible sparkles and ready for a party.
Traditional Snickerdoodle cookies have cream of tartar which is most commonly used as a stabilizer, but in this cookie recipe it creates a nice soft texture and adds a slight tang which is a classic snickerdoodle trademark.
Sally has really perfected the classic recipe so much, I didn’t want to mess with the “science”of her recipe.
The snickerdoodle cookies are so soft and fluffy, slightly chewy and have delicious crispy outside. For my version, I added brown butter and chai spice to create a beautifully warm Christmas cookie.
Whether you make a batch of these chai spice brown butter snickerdoodles cookies for Christmas or just to have with a cup of tea, they’ll definitely have you in the holiday spirit. (I recommend blasting some Christmas music and having a glass of wine while baking.
If you’re looking for another Christmas Cookie idea that’s more on the healthy side, try my Healthy Crispy Peanut Butter Balls!
Soft Chai Spice & Brown Butter Snickerdoodle Cookies
- 1 cup 2 sticks Unsalted butter divided
- 3 cups All Purpose Flour 375 grams
- 2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1 tsp Ground Ginger see recipe notes
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Cardomom
- 1/4 tsp Ground Cloves
- 1/4 tsp Ground Allspice
- 1/4 tsp Black Pepper
- 1/2 tsp Salt
- 1 1/3 cup Granulated Sugar 267g
- 1 Egg room temp
- 2 tsp Pure Vanilla Extract
- 1/3 cup Granulated Sugar 70g
- 1 tsp Ground Cinnamon
Preheat oven to 375 degrees. Line two cookie sheets with parchment paper and set aside
Make the brown butter: melt 1 stick of butter in small saucepan. Continue to melt, swirling around, until mixture starts to foam up and you see small brown specks. The butter will start to smell nutty. Immediately remove from heat, transfer to a small bowl and set aside to cool.
Whisk together the flour, cream of tartar, baking soda, spices, and salt together in a medium bowl.
In your stand mixer with a paddle attachment (or in a large bowl with a hand mixer), beat the remaining 1 stick of butter along with the cooled brown butter and granulated sugar on medium high speed until smooth and creamy, about 2 minutes.
Add the egg and vanilla extract. Beat on medium speed until combined, scraping down the sides and bottom of the bowl with a rubber spatula as needed.
Slowly add the dry ingredients in 3 stages, and mix just until combined.
To Make the Rolling Sugar: combine the granulated sugar and cinnamon together in a small bowl.
Roll cookie dough into 1" balls, and then roll in the cinnamon-sugar topping. Place about 3" apart on cookie sheets.
Bake cookies for 10 minutes, rotating half way in between. While they are still very warm, gently press down on them with the back of a spoon or fork to help flatten them out.
Allow cookies to cool on the cookie sheets for 5 minutes before transferring to cooling rack.
Store in airtight container and keep room temperature for up to 1 week. Or, place in freezer for up to 3 months.
*The original Snickerdoodle recipe is from Sally's Baking Addiction-recipe here.