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Christina Fogal

Christina Fogal Chai Snickerdoodes.JPG
Chocolate Chai Snickerdoodle Cookies


2 ¼ cups sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
½ teaspoon ground allspice
¼ teaspoon white pepper

1 cup butter, room temperature
2 eggs
2 teaspoons vanilla
2 ¼ cups four
½ cup cocoa
2 teaspoons cream of tartar
1 ½ teaspoons baking powder
½ teaspoon salt


In a large bowl, mix the sugar, cinnamon, ginger cardamom, allspice and white pepper.  Remove ½ cup of the sugar/spice mixture to a shallow bowl.*

Add the softened butter to the sugar mixture and mix until light and fluffy (about 1½ - 2 minutes).  Beat in the eggs.  Add the vanilla.

In another bowl, whisk together the flour, cocoa, cram of tartar, baking powder and salt.  Gradually add the flour mixture to the creamed sugar and butter, mix until fully incorporated.

Shape tablespoons of the dough into balls and roll into the reserved sugar/spice mixture.  Place on a parchment lined baking sheet. Use a glass to flatten the balls slightly.

Bake at 350°F for 10-12 minutes (or until the edges are firm).  Let rest for a couple of minutes on the baking sheet before removing to a wire rack to finish cooling.  (Cookies are soft when first removed from the oven).

Makes about 3 dozen.

*If you don't care for chai flavor - omit the ginger, cardamom, allspice and white pepper.  Use the cinnamon and sugar mixture with the chocolate snickerdoodle - so delish!

Chocolate Chai Snickerdoodle Cookies
Christina Fogal
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