by Jocelyn (Grandbaby Cakes) · Updated
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This Chai Brown Butter Snickerdoodle Recipe creates delightful, perfectly chewy snickerdoodles flavored with the nuttiness of brown butter like these Blondies and spice of chai and cinnamon. They are irresistible!
I have the best cookies for you today: Chai Browned Butter Snickerdoodles! I love cookies! Whether it’s a homemade batch, a Mrs. Field’s one at the mall, or an Oreo, they all have some fond childhood nostalgia tied to them.
Growing up, any homemade cookies in my house were butter cookies or sugar cookies. For my mom, they were tea cakes my big mama baked. In fact, all of the recipes are variations of the same cookie, much like the Snickerdoodle.
Recently, I asked my mom if she even knew what a snickerdoodle was. She had no clue.
Table of Contents
What Is A Snickerdoodle?
I told her a Snickerdoodle is basically a sophisticated sugar cookie with a funkier name. The dough is much like that of soft, chewy butter cookies, but it is rolled in a lovely combination of white sugar and cinnamon. The cinnamon addition and rolling technique is what makes this different from a traditional sugar cookie.
This chai browned butter snickerdoodle recipe is simply delightful! The browned butter, which I think I am in love with and will have to incorporate into every single recipe I make from now on, is perfection. The chai adds a lovely flavor to this cookie. It’s like a teenage babysitter, slightly more mature but can still bring out the kid in us.
The Heart & Soul Of Chai Brown Butter Snickerdoodle Cookies
Cuisine Inspiration: American Snickerdoodle with a twist.
Cooking Method: Oven Baked
Dietary Info: Contains gluten, dairy, and eggs.
Key Flavor: Chai & Brown Butter
Skill Level: Intermediate
Sweet Spots
- Irresistible Nutty Flavor: The brown butter adds a deep nutty flavor that takes these cookies to another level.
- Perfect Texture: This cookie strikes the perfect balance between chewy centers and a slightly crisp edge.
- New Take On A Classic: The addition of chai spice updates the classic snickerdoodle, making this cookie a wonderful twist on a classic.
Ingredients to make Chai Brown Butter Snickerdoodles
For the Cookies:
- Unsalted Butter: This is the base of brown butter, which will be cooked to a golden brown to infuse the cookies with a rich, nutty flavor.
- Granulated Sugar: A sweet foundation for the cookies, it dissolves well and contributes to the crisp edges and chewy centers.
- Large Eggs: They act as a binder, providing structure and richness to the cookie dough.
- All-Purpose Flour: The primary building block for the cookies, giving them structure and substance.
- Cream of Tartar: This acid helps to activate the baking soda and gives snickerdoodles their classic tangy taste and soft texture.
- Baking Soda: A leavening agent that helps the cookies rise and become light and airy.
- Salt: Balances the sweetness and enhances the overall flavor profile of the cookies.
- Pure Vanilla Extract: Adds a warm, floral note that complements the chai spices and brown butter.
- Chai Spice: A blend of spices like cinnamon, cardamom, ginger, allspice, and cloves, giving the cookies a warm, spiced flavor.
For the Rolling Mixture:
- Granulated White Sugar: It’s used for rolling the cookie dough balls before baking, giving them a sweet, sparkly crust.
- Ground Cinnamon: Pairs with the sugar for the rolling mixture, contributing a warm, spicy sweetness to the outer layer of the cookies.
- Chai Spice: Adds a second layer of spiced flavor to the sugary coating, enhancing the chai notes in every bite.
How to make the best brown butter snickerdoodles
For the Browned Butter:
- Melt butter over medium-low heat in a small saucepan. Continue to cook, allowing it to slowly brown until it turns a dark golden color with specs throughout. Turn off the heat and allow it to cool completely.
For the Cookie Dough:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a medium-sized bowl, whisk together the cooled butter, sugar, eggs, and vanilla.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and chai spice.
- Gradually combine the wet and dry ingredients until the mixture is smooth.
- Chill the dough in the refrigerator for about 30 minutes until firm but still workable.
- In a small bowl, mix together the granulated white sugar, ground cinnamon, and chai spice for the rolling mixture.
- Roll the dough into small balls, coat them in the sugar mixture, and place them on a baking sheet, each an inch apart.
- Bake for 10-12 minutes until the cookies are baked through but still chewy. Enjoy them warm for a cozy treat!
Expert Tips For Making The Best Chai Chewy Snickerdoodles
There’s something incredibly comforting about a perfectly made chewy snickerdoodle. But achieving that ideal chewy texture can sometimes be a bit elusive. Fret not! Below are some insider tips for making your snickerdoodles the chewiest and most delightful you’ve ever tasted.
- The Right Ingredients: Start with room temperature ingredients, particularly when it comes to your butter and eggs. This ensures your mixture will combine correctly for a uniform texture, setting the stage for chewiness.
- Cream of Tartar is Key: Don’t skip this ingredient! It’s what gives snickerdoodles their distinctive tang and reacts with the baking soda to leaven the cookies, contributing to their dense, chewy texture.
- Chill the Dough: Patience is a virtue when it comes to cookies. Chilling the dough for at least 30 minutes before baking allows the ingredients to meld, prevents spreading, and ensures a thicker, chewier cookie.
- Under-bake Just a Smidge: To keep your snickerdoodles chewy, take them out of the oven when they are just barely set in the middle but still soft. They will continue to cook slightly as they cool on the baking sheet.
- Store Properly: Keep any leftover snickerdoodles in an airtight container with a slice of bread. The cookies will absorb moisture from the bread, helping them maintain their chewiness.
- Practice makes perfect, and we believe every batch of snickerdoodles you make will be your best one yet with these tips!
Popular substitutions & additions
- Homemade Chai Spice: If you’re out of chai spice, consider making your own blend with a mix of ground cinnamon, cardamom, ginger, and cloves.
- Gluten Free Cookies: For a gluten-free version, use a gluten-free all-purpose flour blend in place of regular flour.
- Skip the brown butter: So much flavor comes from the brown butter so I don’t recommend skipping it, but I understand that there could be many reasons to pass on this step.
What to serve with chai snickerdoodle cookies
- French Hot Chocolate
- Hot Buttered Rum
- Spiced Apple Cider
- Sangria
How to store & reheat Chai Brown Butter Snickerdoodle Cookies
Fresh Snickerdoodle cookies should be stored in an airtight container at room temperature. When stored properly, they’ll last up to a week.
How long will Snickerdoodle last in the fridge?
Store Snickerdoodle cookies even longer in the fridge. The texture may toughen a bit when stored this way, but they will ultimately stay fresh longer this way.
Can I freeze brown butter Snickerdoodle cookies?
Freeze Snickerdoodle cookies in a freezer safe resealable bag or airtight container for up to 3 months. This is perfect for planning ahead for your holiday baking!
Frequently Asked Questions
Why did my snickerdoodles spread too much?
Excessive spreading can be caused by the butter being too warm. Ensure your dough has chilled long enough before baking to allow those fats to resolidify and hold their shape.
How do I know when my brown butter is ready?
Brown butter is ready when the color has turned a caramel color and you can see browned bits at the bottom. These bits are toasted milk solids within the butter. When you’re not sure it’s best to under brown than over brown, this can easily lead to burned butter.
Instead of Chai, what other flavor profiles can I add?
As easily as you can add a premade chai spice mix, you can just as easily swap it out for pumpkin pie spice, apple pie spice, or gingerbread spice.
More GBC Brown Butter Treats That You’ll Love
- Butterfinger Brown Butter Cookies
- Brown Butter Chocolate Chip Cookies
- Pumpkin Bundt Cake with Brown Butter Glaze!
- Brown Butter Maple Blondies
- Ginger Brown Butter Blondies
- Spiced Apple Cider Recipe with Brown Butter Frosting
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Chai Brown Butter Snickerdoodles
This Chai Brown Butter Snickerdoodle Recipe creates delightful, perfectly chewy snickerdoodles flavored with the nuttiness of brown butter and spice of chai and cinnamon.
4.12 from 9 votes
Print Pin Rate
Course: Dessert
Cuisine: Southern
Prep Time: 30 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 40 minutes minutes
Servings: 36 cookies
Calories: 128kcal
Author: Jocelyn Delk Adams
Ingredients
For the cookies:
- 2 sticks unsalted butter
- 1 1/3 cups granulated sugar
- 2 large eggs room temperature
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon chai spice I used the spice from The Spice House or you can make your own here
For the rolling mixture:
- 2/3 cup granulated white sugar
- 1 3/4 teaspoons ground cinnamon
- 1/2 teaspoon chai spice
US Customary – Metric
Instructions
For the Browned Butter:
Melt butter over medium low heat in a small saucepan. Continue to cook butter and allow it to slowly brown until it turns a dark golden color with specs throughout.
Turn of heat and allow it to cool completely.
For the Cookie Dough:
Preheat oven to 350 degrees. Next add cooled butter, sugar, eggs and vanilla to a medium sized bowl and whisk ingredients together.
Next whisk flour, cream of tartar, baking soda, salt and chai spice into the wet mixture until smooth. Place the final dough in the refrigerator to cool for about 30 minutes until firm but still easily workable.
Whisk together cinnamon chai spice and sugar in a small bowl. Roll dough into small balls then dip them in the sugar mixture and place on a baking sheet, each an inch apart.
Bake for 10-12 minutes until baked through but still chewy and serve. I love them warm!
Notes
It is crucial that you carefully watch your butter as you brown it so it does not burn.
Also make sure you that chill your cookie dough to ensure the wonderful chewy thick texture.
Nutrition
Calories: 128kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 67mg | Potassium: 43mg | Sugar: 11g | Vitamin A: 170IU | Calcium: 6mg | Iron: 0.5mg
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