These chai-spiced snickerdoodle cookies are gluten-free and so delicious. The center is chewy and soft, while the outer edges are slightly crisp. These cookies taste just like fall!
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
These chai spice snickerdoodle cookies are perfect for the fall season. I can totally see these cookies served after school in October or at Thanksgiving get-togethers.
This recipe was inspired by my fancy butter snickerdoodle cookies and my amazing french toast cookies.
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Ingredients
This is a basic gluten-free snickerdoodle recipe with chai spice.
- Gluten-free flour: I use Cup4Cup
- Vanilla extract
- Baking soda: this helps the cookies spread.
- Cream of tartar: adds a tangy taste to the snickerdoodle cookies.
- White sugar
- Ground cinnamon
- Chai spice tea bags: Just cut the tea bags open and add to the cookie dough. You can also buy chai spice mix, but I recommend just buying chai tea bags. Chai spice mix can be hard to find; although, I think Trader Joe's sells a chai spice mix.
- Eggs
- Unsalted butter
- Salt
See recipe card for quantities.
Instructions
Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
Combine the melted butter, 1 cup sugar, and eggs together with an electric mixer. Add in the vanilla extract.
In a separate bowl, mix together the flour, salt, cream of tartar, chai spice, and baking soda.
Add the dry ingredients to the butter mixture. Mix until combined.
In a smaller bowl, combine ¼ cup granulated sugar with the ground cinnamon.
Scoop the cookie into large cookie dough balls and roll in the cinnamon-sugar mixture. Line on the baking sheet.
Chill in the fridge for 15 minutes.
Bake in the oven for 20 minutes. Take the cookies out every 5 minutes and pound the baking sheet on the counter to flatten the cookies.
After 20 minutes, remove the cookies from the oven and cool on a wire rack.
Hint: a cookie scoop makes equal cookies. Find the one I use HERE.
Substitutions
- Gluten-free flour - instead of Cup4Cup gluten-free flour, you can use King Arthur GF flour. I have used both for this recipe.
Variations
- Nutty - add ¼ cup chopped nuts to the dough. Try walnuts or almonds.
- Brown butter - brown the melted butter before adding it to the dough.
- Ginger - add 1 teaspoon ground ginger to the dough.
- Cardamom - add 1 teaspoon ground cardamom to the dough.
See this fancy butter version of snickerdoodles on my website!
Equipment
- Three glass bowls
- A baking sheet
- Precut parchment paper
- An electric mixer - easier than mixing by hand!
Storage
Store these chai spice snickerdoodle cookies at room temperature in an airtight container. You can freeze the cookies in a freezer-safe bag for six months. Let the cookies defrost by letting them sit at room temperature.
Top tip
Save two balls of cookie dough and put them in the freezer in a freezer-safe bag for a fresh cookie later.
Chai Spice Snickerdoodle Cookies (gluten-free)
Ingredients
- 1 cup gluten-free flour I used cup4cup
- 1 teaspoon Vanilla extract
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 ¼ cup white sugar
- 1 teaspoon cinnamon
- 1 tea bag of chai spice
- 1 egg
- 1 stick unsalted butter melted
- ¼ teaspoon salt
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
- Combine the melted butter, 1 cup sugar, and eggs together with an electric mixer. Add in the vanilla extract.
- In a separate bowl, mix together the flour, salt, cream of tartar, chai spice, and baking soda.
- Add the dry ingredients to the butter mixture. Mix until combined.
- In a smaller bowl, combine ¼ cup granulated sugar with the ground cinnamon.
- Scoop the cookie into large balls and roll in the cinnamon-sugar mixture. Line on the baking sheet.
- Chill in the fridge for 15 minutes.
- Bake in the oven for 20 minutes. Take the cookies out every 5 minutes and pound the baking sheet on the counter to flatten the cookies.
- After 20 minutes, remove the cookies from the oven and cool.
Notes
FAQ
Snickerdoodle cookies are made from a basic mix of flour, butter, sugar, salt, and baking soda. Cinnamon-sugar and cream of tartar make these cookies snickerdoodles.
Yes, technically they are peanut-free. Make sure to check that your ingredients are not contaminated with peanuts.
You can store snickerdoodle dough in the refrigerator for up to three days. You can freeze snickerdoodle dough in the freezer for up to three months.
The prep time is about 15 minutes and the cook time is 20 minutes for these snickerdoodle cookies.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
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