Chai Spice Snickerdoodle Cookies (gluten-free)
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!
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
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.
Tried this recipe?Let us know how it was!