Tea Recipes

Chai Snickerdoodles

chai snickerdoodle
photo credit: Smitten Kitchen

Spice up a classic cookie recipe with CHAI TEA. The subtle flavor of the ginger, clove, cardamom & black pepper perfectly compliments the cinnamon-sugar & buttery flavors of SNICKERDOODLE COOKIES.

For this recipe we recommend using your choice of a Green Teahouse chai like, Caramel Cider Chai, Masala Chai, or Vanilla Cream Chai. We hope you enjoy the recipe! Spread the love of tea this season, Happy Holidays!

~Your Friends at The Green Teahouse



  • 1 stick unsalted butter
  • 1 stick salted butter
  • 2 TBS. Caramel Cider Chai
  • 2-3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 TBS. cinnamon
  • 3/4 cup superfine sugar


  1. Melt butter in either double boiler or microwave. Steep Caramel Cider Chai in melted butter for 5 minutes (we recommend steeping for longer for a stronger taste).
  2. After steeping, strain tea from butter. Allow butter to come to room temperature.
  3. In a large bowl sift flour, cream of tartar, baking soda & salt together and set aside.
  4. Beat together butter & sugar in an electric mixer at medium speed for about 2 minutes (or until fluffy).
  5. Add eggs & beat until fully mixed.
  6. Add flour mixture in 1/2 increments, beating until combined. Chill dough for an hour or overnight until it’s firm & cold.
  7. After dough has chilled, preheat oven to 400°F. Line cookie sheets with parchment paper.
  8. In a small bowl combine cinnamon & sugar. Form dough into 1-inch balls & roll them in cinnamon-sugar mixture.
  9. Space cookies 2 inches apart on cookie sheet. Bake for 10 minutes, or until golden brown.
  10. Let cookies cool for about 5 minutes on wire cooling rack.
  11. Enjoy!


~Click the link below to shop our Chai collection


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