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!
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 2 dozen
- 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.