Home Desserts & BakingCoconut-Chai Snickerdoodle Cookies
Desserts & BakingKid-FriendlyQuick & Easy (30-Min)Vegetarian

Coconut-Chai Snickerdoodle Cookies

by Linda
written by Linda
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Elevate your baking with these Coconut-Chai Snickerdoodle Cookies, where the traditional snickerdoodle gets a delightful tropical twist. Infused with fragrant chai spices and a hint of coconut, these cookies are both chewy and soft, boasting a unique flavor profile that sets them apart.

The warm spices in chai, combined with the sweet, subtle coconut essence, create a perfect balance that is sure to impress your friends and family. Whether enjoyed with a cup of chai tea or on their own, these cookies are ideal for any occasion!

Coconut-Chai Snickerdoodle Cookies

Serves: 24 Prep Time: Cooking Time:
Nutrition facts: 150 calories 7g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup coconut milk
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar (for rolling)
  • 2 tablespoons cinnamon (for rolling)
  • 1/2 cup sweetened shredded coconut (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and coconut milk, blending until smooth.
  4. In a separate bowl, combine the all-purpose flour, baking soda, cream of tartar, ground cinnamon, ground ginger, ground cardamom, ground cloves, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. In a small bowl, mix together 1/2 cup of granulated sugar and 2 tablespoons of cinnamon. If using, stir in the shredded coconut.
  7. Scoop tablespoon-sized portions of dough and roll them into balls, then roll each ball in the cinnamon-sugar mixture to coat.
  8. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are just set.
  10. Remove from the oven and allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Notes

Tip: For extra flavor, chill the dough for 30 minutes before baking to enhance the spices and texture.

For an added coconut flavor, consider rolling the cookies in sweetened shredded coconut before baking. If you’re in a pinch, you can substitute the coconut milk with regular milk, but be aware that the coconut flavor will be milder. To ensure the cookies remain soft, avoid overbaking them; they should be lightly golden on the edges and soft in the center.

These cookies can be stored in an airtight container for up to one week or frozen for longer storage. Just make sure to separate them with parchment paper to prevent sticking.

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

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