Chai Spiced Snickerdoodles (Chuckledoodles)

Happy New Year, friends!

I hope you all were able to have nice celebrations to kick off 2018. Personally, I sat at home with an infection and antibiotics. While I had planned on having a really low-key New Year’s Eve, I hadn’t planned on spending an hour at urgent care and then sitting at home trying not to scratch my eyelid off. I’m actually still home from work today because it is quite unsightly and I’m basically twitching to stop myself from itching. Hiiiiiiiiii, 2018!

But back to the cookies because recipes are what you come to the blog for!

These are chai-spiced snickerdoodles, or, as I like to call them, chuckledoodles. A few years ago a couple of my friends and I decided that we should make a range of cookies that were like snickerdoodles and had cutesy laugh names like giggledoodles and chuckledoodles. So when I finally made these cookies, that chai spice became the chuckle and the chuckledoodles were born. I think it sounds better than chai-spiced snickerdoodles anyway, easier and faster to say, which means you can eat more!

These are a pretty light cookie so you shouldn’t feel bad about making yourself a hot cup of tea or coffee and enjoying a cookie or two with it, no matter what your resolutions for this year are.

Cheers to a new year, chuckledoodles, and infections/antibiotics leaving and never coming back. I do not recommend inviting bacteria to your party. Ever.

Chai Spiced Snickerdoodles (Chuckledoodles)


  • 1 cups (2 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 1 1/2 tsp cinnamon
  • 1 tsp. ginger
  • 1 tsp. ground cardamom
  • 1/2 tsp. allspice


  1. Cream together the butter and sugar. Add eggs, one at a time, then stir in vanilla extract.
  2. In a separate bowl, combine the flour, cream of tartar, baking soda and salt.
  3. Combine the dry ingredients with the wet ingredients. Once combined, wrap dough in plastic wrap and chill in the fridge for at least 30 minutes.
  4. Preheat oven to 350°F.
  5. In a bowl, combine 1/2 cup sugar, cinnamon, ginger, cardamom and allspice to create the chai spice mix.
  6. Shape dough into 1-inch balls and roll in the chai spice mixture.
  7. Place on cookie sheets and bake for 10 minutes. Transfer to a wire rack to cool.

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