Chai Spice Brown Butter Snickerdoodles

2 dozen
35 min

Step up your Christmas cookie game this year with these soft and chewy chai spice brown butter snickerdoodles. These cookies are 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 chai spice brown butter snickerdoodle cookies baking in the oven is heavenly…I’m talking sweet cinnamon, toasty chai spice, & nutty brown butter!!!

These snickerdoodle cookies are reminiscent of the classic recipe, with a twist of chai spice and brown butter.

Definitely high on my list of favorite cookies!

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 get you in the holiday spirit icon

Chai Spice Brown Butter Snickerdoodles
Recipe details
  • 2  dozen
  • Prep time: 25 Minutes Cook time: 10 Minutes Total time: 35 min
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  • 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
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Cardamom
  • 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
For the Rolling Sugar
  • 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.
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