Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 45 minutes
Yield: 16 cookies
Category: dessert
Method: oven
Cuisine: american
Dirty Chai Snickerdoodles
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If you love sipping on a dirty chai you’ll love these dirty chai snickerdoodles AKA soft and chewy snickerdoodles made with a delicious blend of chai and espresso powder.
Dirty Chai Snickerdoodles
These may be the coziest cookies of all time. Made with a soft and chewy snickerdoodle cookie base spiced to perfection with a blend of chai spice and espresso powder, these cookies are perfectly spiced with just a hint of espresso. I like to call this type of cookie a coffee shop cookie because it’s elevated enough that your local cafe would sell it in a glass case for five dollars. And it goes perfectly with a cozy cup of whatever you like to drink.
What is dirty chai?
First things first: what’s a dirty chai? A dirty chai latte is a delicious mix of chai tea and espresso, combining the aromatic spices of chai with the rich, earthy notes of coffee. It’s a warming, invigorating drink that’s perfect for cold days or any time you need an extra energy boost.
In this recipe, we’ve taken that flavor profile and infused it into a classic snickerdoodle cookie, creating a treat that’s soft, chewy, and packed with sweet, spicy, and slightly caffeinated goodness.
What ingredients do you need to make these dirty chai snickerdoodles?
These cookies blend the warm, comforting flavors of a traditional snickerdoodle with the spicy kick of chai and the bold energy of coffee—making them the perfect cookie for fall, winter, or whenever you need a sweet and caffeinated pick-me-up.
How to store dirty chai snickerdoodles?
These cookies will keep the longest in an airtight container or plastic bag in the fridge. Make sure you let them cool completely before stacking in your container (or bag!) and refrigerate for up to 6 days! They taste delicious cold, but if you want to serve them at room temperature just let them sit on the counter for a half hour before serving!
Do these freeze well?
Good news–THEY DO. Let them cool completely and then store in a freezer safe container or plastic bag for up to 3 months! When you’re ready to eat, pop them out of the freezer and let them thaw on the counter until room temperature before serving!
Happy baking, my friends!
XXX
Units:
Ingredients
For the dirty chai sugar
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon espresso powder
- 1/8 teaspoon ground cloves
- crack of fresh black pepper
For the cookies:
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 1 tablespoon plain Greek yogurt (or sour cream)
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon espresso powder
- 1/8 teaspoon ground cloves
- crack of fresh black pepper
- 1 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- First, make the dirty chai sugar. In a small bowl, combine the granulated sugar, spices and black pepper. Set aside.
- Next, make the cookies. In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on low speed to combine, then increase to medium-high and beat until light and fluffy, about 2 minutes.
- Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the egg, egg yolk, Greek yogurt, and vanilla. Beat on medium-high until mixture is fluffy and pale in color, about 2 minutes.
- Stop the mixer and scrape down the bowl, then add the flour, cinnamon, ginger, cardamom, espresso powder, cloves, black pepper, cream of tartar, baking soda, and salt and beat on low speed until just combined and no streaks of flour remain.
- Use a 2 ounce cookie scoop to portion out equal amounts of dough. Roll each ball of dough in the dirty chai sugar until it’s evenly coated. Place the cookies on the prepared baking sheet, spacing them 3 inches apart.
- Bake until the cookies have started to crackle on the top and are set and firm around the edges but still somewhat soft in the middle, 12 to 13 minutes. Remove the baking sheet from the oven and allow the cookies to cool completely on the baking sheet before serving.
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