These Soft Chai Snickerdoodles are extra soft, chewy and are coated in the perfect blend of Fall spices! You won’t be able to eat just one!
Preheat oven to 350 degrees. Line a baking sheet with either silicon or parchment paper.
Mix your flour, cream of tartar, baking soda, and cinnamon together in a bowl until incorporated.
In a separate bowl, whisk together your melted butter with the granulated sugar and brown sugar until fully incorporated. Add in the vanilla extract and egg. Mix together. Add the dry ingredients to the wet ingredients and mix together with a large spoon until combined. Your dough should be dry.
In a small bowl, mix together your chai sugar spices until combined. Using a cookie scoop, scoop a mixture of the dough, roll it in your hands until a ball forms. Coat the ball of dough in the chai sugar spice until it's evenly coated. Place on the baking sheet. Using a cup or mason jar, gently press the ball of dough down. See photo above for reference. I baked 6 at a time on the baking sheet.
Bake for 11-12 minutes. Take out of oven and let sit on the baking sheet for about 5-7 minutes to cool. After, transfer to a cooling rack. Continue baking until dough is gone. Makes about 12-14 cookies. Eat while warm! Enjoy!