Chai Spiced Snickerdoodle Skillet Cookie

5 from 1 vote

Chai Spiced Snickerdoodle Skillet Cookie

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! However, they’re going to be a hit 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!

Prep Time30

Cook Time20

Total Time50

Course: Dessert

Cuisine: American

Keyword: chai skillet cookie, chai snickerdoodle cookie, chai spiced snickerdoodle cookies

Servings: Servings

Calories: 573kcal

Author: Sunena Anand

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

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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