Snickerdoodles are the best cookies but do you know what makes them even better? Chai! This chai spiced snickerdoodle skillet cookie recipe has all the flavor of warm chai spices and is a perfect addition for a holiday cookie tray, or better yet, no matter what time of year! You can even pair it with a warm cup of chai in the fall months and soak up those nice, cozy feelings only a snickerdoodles recipe can offer! Looking for something with a little more decadence? Try my fudgey cosmic brownie cookies!
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Why This Recipe Works
- The flavor! With the addition of chai spice, this recipe has the most unique flavor that everyone won't be able resist reaching for more! If you like warmly flavored desserts, you'll also love my no-bake pumpkin cheesecake bars!
- An easy entertainer! Desserts when entertaining can be daunting at times. A skillet cookie is a showstopper, and is always a hit with guests! If you are looking for other easy entertainer desserts, peach cobbler pound cake and individual apple crumbles are always a good idea, too!
- Customizable! It is easy to make this skillet cookie recipe into individual cookies, too!
Ingredients
- Salted butter, softened: If you’re wondering, why salted butter, it’s because it creates the perfect balance of salt and the sweetness
- Cornstarch: Love chewy cookies? Corn starch is the key ingredient in my cookie batter that helps with that chewy texture.
- Chai masala: Masala chai is a spice blend of ground clove, fennel, ginger, cardamom and black pepper. You can make your own homemade chai masala powder, or use pre-mixed masala. All that matters is you’re adding this unique chai flavor somehow because this recipe is nothing without its prominent, warm spices!
- Ground cinnamon: Cinnamon is not always commonly used in chai—but I love the warmth that it adds to these cookies!
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Unsalted butter: If you don’t have salted butter, unsalted butter works fine.
- Cinnamon: This giant skillet snickerdoodle recipe doesn’t necessarily need a cinnamon sugar coating. So, feel free to omit it. This addition is entirely optional but I highly recommend it to add even more to its unique flavor!
Variations
- Chocolate chunks: This snickerdoodle cookies recipe is incredible but for those who love chocolate, then you can consider adding chocolate chunks with your chai spices!
- White chocolate chips: If you’d like a more subtle flavor added, white chocolate will still give you all of the happy feelings chocolate gives you but not as strong in flavor.
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Preheat the oven to 375°F.
Add wet ingredients: Add the softened butter and granulated sugar to the large bowl of a stand mixer, or a mixing bowl if you are using a hand mixer/spoon. Cream the butter and sugar together using the paddle attachment on a stand mixer, until the mixture is pale yellow in color, and is fluffy in consistency.
Add the eggs and vanilla extract to the creamed butter and sugar, and combine together until the eggs have smoothly combined into the butter and sugar mixture.
Mix dry ingredients: In a separate bowl, whisk together the dry ingredients, including the spices, so everything is well combined.
With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. It may be helpful to do this with a large spoon to prevent flour from flying out of the mixer.
Freeze: Put the cookie dough in the freezer for 15-20 minutes, to allow for the butter to firm up.
Transfer the cooled dough to a greased cast iron skillet. Press the dough in so that it is an even layer. Sprinkle the cinnamon sugar mixture over the top of the cookie, so it is an even layer.
Bake the cookie: Bake the cookie for 15-20 minutes. It will still appear soft, but will firm up as it cools down. The best way to serve is to top with vanilla ice cream, and optionally, caramel sauce as well!
Expert Tip
If you are using homemade chai masala, you may want to scale down the amount that you use in the cake batter. Freshly ground spices are a lot more potent than a pre-packaged spice mix. I recommend starting with less!
If you forgot to soften your butter, place the unwrapped butter in a bowl and microwave in 10 second increments, on 50% power.
Remember to scrape the sides of your bowl! While mixing the batter, it is important that you scrape the sides of the bowl so everything is combined evenly.
Make Ahead & Storage
Make Ahead Instructions
- You can make the cookie dough up to 3 ahead of time and store in the fridge until ready to bake. You can also freeze the cookie dough for up to 3 months!
Storing Leftovers
- If you have leftover cookies, store them in an airtight container.
- Storing cookies in the fridge can rob the cookies of moisture.
- Leaving leftover cookies in a room temperature environment is best.
Recipe FAQs
Sometimes, all it takes is a poor cookie sheet to cause burning at the bottom of your cookies. Be sure to purchase quality, heavy duty cookie sheets or parchment paper that are light colored. Then ensure you are placing your cookie in the center of your oven for best baking results.
Cookies can be frozen because of their higher fat content. However, it's best to double wrap them. This can look like using plastic wrap and then into a container or freezer bag.
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Chai Spiced Snickerdoodle Skillet Cookie
Ingredients
Ingredients
- 1 cup Salted butter softened
- 1 ¾ cup Granulated sugar
- 2 Large eggs
- 2 teaspoon Vanilla extract
- 2 ¾ cup All purpose flour
- 1 teaspoon Baking soda
- 2 teaspoon Cornstarch
- 1 tablespoon Chai masala
- ½ teaspoon Ground cinnamon
For the Topping
- ¼ cup Granulated sugar
- ½ teaspoon Ground cinnamon
Instructions
Instructions
- Preheat the oven to 375°F.
- Add the softened butter and granulated sugar to the bowl of a stand mixer, or a mixing bowl if you are using a hand mixer/spoon. Cream the butter and sugar together using the paddle attachment on a stand mixer, until the mixture is pale yellow in colour, and is fluffy in consistency.
- Add the eggs and vanilla extract to the creamed butter and sugar, and combine together until the eggs have smoothly combined into the butter and sugar mixture.
- In a separate mixing bowl, whisk together the dry ingredients, including the spices, so everything is well combined.
- With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. It may be helpful to do this with a large spoon to prevent flour from flying out of the mixer.
- Put the cookie dough in the freezer for 15-20 minutes, to allow for the butter to firm up.
- Transfer the cooled dough to a greased cast iron skillet. Press the dough in so that it is an even layer. Sprinkle the cinnamon sugar mixture over the top of the cookie, so it is an even layer.
- Bake the cookie for 15-20 minutes. Let it cool down. Top with vanilla ice cream and/or caramel sauce.
Notes
- If you are using homemade chai masala, you may want to scale down the amount that you use in the cake batter. Freshly ground spices are a lot more potent than a pre-packaged spice mix. I recommend starting with less!
- If you forgot to soften your butter, place the unwrapped butter in a bowl and microwave in 10 second increments, on 50% power.
- Remember to scrape the sides of your bowl! While mixing the batter, it is important that you scrape the sides of the bowl so everything is combined evenly.
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