Double Snickerdoodle Cookies with Chai Spice Glaze

 

        Rainy days have a way of nudging us toward the kitchen, don’t they? (Or maybe that's just me.) With the cookie jar sitting empty and the soft patter of rain against the windows, I felt that familiar itch to bake. Usually, I turn to my husband or my son for inspiration, asking them to pick a cookie flavor for me to reimagine with a gourmet twist. But this time, I knew exactly what I wanted: a Snickerdoodle. Not just any Snickerdoodle, but a "grown-up, glow-up Snickerdoodle" This soft and chewy cookie rolled in cinnamon sugar needed something to really bring out the warm flavors. Thus, the Double Snickerdoodle with Chai Spice Glaze was born—a nod to the cookie that filled my childhood with warmth and the comforting presence of my Mom, who passed in 2015.

    
Snickerdoodles were her specialty. (at least, that's what I remember growing up.) We’d make them together, rolling dough balls in cinnamon sugar, and her telling me to stop eating the raw dough! Those memories are treasures, and I wanted to honor them by elevating this classic into something extraordinary yet familiar—like a warm, cozy hug on a dreary day. The result? A cookie that’s soft, chewy, and bursting with nostalgic cinnamon flavor, topped with a fragrant chai spice glaze that adds just the right touch of sophistication. Ready to bake your own batch of these nostalgic yet fancy cookies? Below is the recipe so you can bring this "hug-in-cookie-form" to your own kitchen. 

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Double Snickerdoodle with Chai Spice Glaze

    Yields: ~24 cookies (2 Tbs dough scoops each)

    Time: ~1 hour (including chill time)

Homemade Chai Spice Blend Makes ~2 tbsp (store the rest for later)

    2 tsp ground cinnamon

    1 tsp ground cardamom

    1 tsp ground ginger

    ½ tsp ground allspice

    ½ tsp ground cloves

    ½ tsp ground nutmeg

    ¼ tsp ground black pepper

Mix all ingredients and store in an airtight jar. Use ½–1 tsp at a time in glazes or doughs.

Cookie Dough Ingredients:

    1 cup (226g) unsalted butter, browned

    1 ¼ cup (250g) light brown sugar, packed

    ¼ cup (50g) granulated sugar

    1 large egg

    1 large egg yolk

    1 ½ tsp vanilla extract

    2 ½ cups (315g) all-purpose flour

    2 tsp cornstarch

    1 tsp baking soda

    ½ tsp baking powder

    ¾ tsp cream of tartar

    ¾ tsp fine sea salt

    1 ½ tsp ground cinnamon

Cinnamon Sugar Coating:

    ¼ cup granulated sugar

    1 ½ tsp ground cinnamon

    Pinch of nutmeg (optional)

Chai Spice Glaze:

    ¾ cup powdered sugar, sifted

    1–2 tbsp milk, cream, or water (start with 1 tbsp, add more to thin)

    ½ tsp vanilla extract

    ½–1 tsp chai spice blend (to taste)

Instructions:

1. Brown the Butter:

In a medium saucepan, melt the butter over medium heat. Stir frequently as it bubbles and foams, then turns golden with brown specks and a nutty aroma (5–7 mins). Remove from heat and cool for 10–15 mins.

2. Make the Dough:

In a large bowl, whisk the browned butter with brown sugar and granulated sugar until smooth. Add egg, yolk, and vanilla; mix well.

In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, cream of tartar, salt, and cinnamon.

Add dry ingredients to wet and stir until a thick dough forms. Dough will be soft.

3. Chill the Dough:

Chill the dough for 30–60 minutes for best texture and to prevent overspreading.

4. Preheat & Portion:

Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment.

Roll dough into balls (about 2 tablespoons each). In a small bowl, mix the cinnamon-sugar coating and roll each dough ball generously.

5. Bake:

Place cookies 2 inches apart on baking sheets. Bake for 9–11 minutes, until edges are set and centers are puffed but slightly underdone. Let cool 5 mins on tray, then transfer to a rack.

6. Make the Chai Glaze:

In a small bowl, whisk powdered sugar, milk, vanilla, and chai spice blend until smooth and pourable. Start with 1 tbsp milk and add more as needed. 

Drizzle over cooled cookies. Optional: dust with a little extra chai spice while glaze is wet for visual flair.

Storage:

Store cookies in an airtight container at room temp for 3–4 days. Glaze will set beautifully within a few hours.

Notes:

1. Where gram weight is shown in the recipe, use a scale if you have one.

2. For uniformity, I used a 2 Tbsp cookie scoop. (You can find one here)

3. If you'd like to dip your cookie in the glaze instead of drizzle it, you'll want to increase your glaze by about 50%.