All recipes / Chai Snickerdoodles
Chai Snickerdoodles

While the ingredient list may seem daunting, lots of spices create a beautiful flavor for these Chai Snickerdoodles!

Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 12
Chai cookies sit in the center of the image, with Califia Farms Extra Creamy Almondmilk behind.

½ cup unsalted vegan butter, room temperature

¼ cup packed dark brown sugar 

¼ cup granulated sugar 

2 tablespoons Califia Farms Extra Creamy Almondmilk

½ teaspoon apple cider vinegar 

¾ teaspoon vanilla extract 

1 cup + 1 tablespoon all-purpose flour 

1 tablespoon cornstarch 

1 teaspoon ground cinnamon 

⅛ teaspoon ground cloves 

½ teaspoon ground cardamom 

½ teaspoon ground allspice 

⅛ ground nutmeg 

½ teaspoon ginger 

½ teaspoon cream of tartar 

½ teaspoon baking soda 

½ teaspoon kosher salt 

4 tablespoons granulated sugar, for rolling 

1 teaspoon cinnamon, for rolling 

Heat oven to 350°F. Line two half baking sheets with parchment paper.
To a large bowl, add the vegan butter and both sugars and beat together for about two minutes or until light and creamy. Add the Extra Creamy Almondmilk, apple cider vinegar, and vanilla to the vegan butter mixture and mix until incorporated. Set aside.
To a medium bowl, add the flour, cornstarch, cinnamon, cloves, cardamom, allspice, nutmeg, ginger, cream of tartar, baking soda, and salt and whisk together until well combined. Add the flour to the butter mixture, and mix with a wooden spoon or spatula until just combined. Place the dough in the refrigerator for 15 minutes.
Once chilled, remove the dough and divide into 12 equal-sized balls. In a small bowl, whisk the rolling sugar and cinnamon until combined. Roll each ball in the bowl a few times to coat. Repeat this process for the remaining balls.
Place the balls on the prepared baking sheets, roughly 2-inches apart. Place in the oven and bake for 10-12 minutes. Remove from the oven and let the cookies cool on the cookie sheet before enjoying!
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