Classic snickerdoodles upgraded with Masala chai spices: cardamom, ginger, cinnamon, and cloves. Crispy edges, chewy center, crackled spiced sugar top. Brew a milky chai and prepare to dunk.
Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
Mix the topping ingredients together on a dinner plate. Set aside.
In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix for at least a minute, until it resembles applesauce. Then mix in vanilla.
Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough. Get in there with moist gloved hands to mix, it’s the easiest way to get the dough to come together.
Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread a little). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. Bake for 10 to 12 minutes, they should be a bit browned on the bottoms. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.
Reviews
JennaKate on 2026-02-22 (5 stars): This is a fun, easy recipe that looks great on a holiday cookie tray.
Mychal Nemetchek on 2026-02-22 (5 stars): This is my go-to cookie recipe for when I want something a bit different and special, but still a crowd pleaser and people love them! Highly recommend!!
Diana Goldman on 2026-02-20 (5 stars): I bring these every year to our family Thanksgiving. The little kiddos in the group LOVE them.
Anna on 2025-12-11 (5 stars): For those saying the dough is runny, I often find that the dough is a bit too soft to roll into balls when first mixed, so I chill it in the fridge for 20-30 min, and then it usually rolls nicely.
