These snickerdoodle cookies are chai spiced and sugar-coated with crispy edges and soft and chewy centers.
Something I’ve come to realize after living here on the west coast for a month is that I swear more than everyone I’ve met so far. It’s blatantly obvious, and I can’t decide whether everyone is just more grown up than me, or if swearing is just something that comes natural to city people who might watch too much television…whatever it is, I’ve taken note!
Something else I’ll be doing is baking periodically for these new humans in my life. It’s good to share something that you’ve put a little love into to say “hey! you’re nice!” And boy do I mean it. The people I’ve met so far have been so wonderfully kind and open with me that I can hardly believe it.
But new friends or no friends, a baked cookie that is this delicious is meant to be baked this time of year. These snickerdoodles are chai-spiced and rolled in a raw sugar and cinnamon coating for some texture on the tongue. The centres are chewy and the edges are crisp – a total cookie dream in my opinion!
The oven in my new house and I are just getting acquainted. My oven in Montreal was a total dream but this one seems to run hot. After a cheap oven thermometer purchase, things are working well and now I have some baked goods popping out just how they should. It’s incredible how much a little change in temperature can change the texture of a good cookie recipe.
So wherever you are in the world, embrace September with these perfectly spiced, chewy cookies! You won’t regret it 🙂
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 3-4 cracks of fresh ground black pepper
- 1 1/2 cups granulated sugar
- 1/4 cup cream cheese, room temperature
- 6 tbsp melted unsalted butter
- 1/3 cup vegetable oil
- 1 large egg
- 2 tbsp milk
- 1 tsp pure vanilla extract
- 1/4 cup raw (or granulated) sugar
- 1 tsp ground cinnamon
- Preheat your oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cardamom, cloves, allspice, and pepper.
- In a large bowl, or in a stand mixer, add the sugar, cream cheese, and butter. Beat until light and fluffy, and then add in the oil and beat until incorporated. Add in the egg, milk, and vanilla, and beat until smooth. In 2 additions, add the flour mixture, scraping down the sides of the bowl as needed, until mixed.
- In a shallow bowl, whisk together the 1/4 cup of raw sugar and 1 teaspoon of cinnamon. Scoop out 2-tablespoon sized balls of dough, using your hands or a cookie scoop and roll the ball in your hands to make a nice ball. Roll the ball in the sugar mixture and place each ball of dough on your cookie sheet, placing 8-12 balls of dough on each sheet, depending on how much room you have. Use a glass to lightly flatten the cookie and then sprinkle the tops with some of the remaining sugar and spice.
- Bake for 11 to 12 minutes, rotating the tray halfway through, until the edges are just browned. Repeat with your remaining dough.
- Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
- Cookies will keep airtight at room temperature for up to 5 days.
Recipe inspired by Adrianna Adarme from The Year of Cozy: 125 Recipes, Crafts, and Other Homemade Adventures