Masala Chai Snickerdoodle Cookies

24 servings


20 minutes

active time

28 minutes

total time


2 3/4 cups (358g) all-purpose flour (measured correctly)

2 tsp cream of tartar

1 tsp baking soda

1/2 tsp salt

3/4 cup (168g) unsalted butter, room temperature

1 1/2 cups (310g) sugar, plus 3 tbsp for rolling

2 large eggs

1 1/2 tsp vanilla extract

1 tbsp ground cinnamon


Preheat oven to 400°F. Prepare a cookie sheet (I recommend a darker cookie sheet) with a silicone baking mat or parchment paper.

Combine the flour, cream of tartar, baking soda and salt in a medium sized bowl. Set aside.

Add the butter and 1 1/2 cups of sugar to a large mixer bowl and cream until light in color and fluffy in texture, about 2-3 minutes.

Add the eggs one at a time, mixing until combined after each. Scrape down the sides of the bowl, as needed.

Add the vanilla extract and mix until well combined.

Add the dry ingredients and mix until combined.

Combine the remaining 3 tablespoons of sugar with the cinnamon in another small bowl.

Create balls of one tablespoon of cookie dough each.

Roll each ball of cookie dough in the cinnamon sugar mixture, then set on the prepared cookie sheet with about 2 inches between them.

Bake for 6-8 minutes.

Remove cookies from the oven and allow to sit for 2-3 minutes, then move to a cooling rack.

Store cookies in an airtight container.


Serving Size

1 Cookie Ball



Total Fat

3.4 g

Saturated Fat

2 g

Unsaturated Fat


Trans Fat

0 g


16.4 mg


57.7 mg

Total Carbohydrate

12.9 g

Dietary Fiber

0.4 g

Total Sugars

6.7 g


1.1 g

24 servings


20 minutes

active time

28 minutes

total time
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