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Jenny the Baker

Home ❭ Cookies ❭ Chai Snickerdoodles with Maple Cream Cheese Frosting

February 7, 2016 By Jenny Barrett Leave a Comment

Chai Snickerdoodles with Maple Cream Cheese Frosting

I grew up in New York state where snow days required massive dumpings of lake effect snow. I’m talking about measuring snow in feet, not inches. Now I live in Memphis where the threat of any wintry precipitation is enough to usher in a snow day, which is sometimes even announced the night before! It’s crazy, but it’s also kind of awesome.

A Friday in mid-January happened to be one of these wonderful occasions. I found out the night before and could rest easy, knowing I wouldn’t have to get up at 5:30 on Friday morning. WOO LONG WEEKEND!

You might be wondering-so what did you do on your snow day, Jenny? Well, there was maybe 1/2 an inch of snow, so I sure didn’t build a snowman. I was up by 8 AM, so I sure didn’t sleep in. WAIT-Don’t yell at me for not engaging in stereotypical snow day activities. I promise I did. I know how to do snow days right.

I spent my day BAKING. It was wonderful! I made banana bread, some kind of cupcakes I can’t even remember, and these cookies. These cookies!

IMG_1661Now, I’m not the girl who orders a chai latte every time she goes to Starbucks. It’s not like chai is my thing, but when it comes to flavor and spice, I AM SO THERE. If you’ve been reading my blog, you know I’m a fan of Jessica’s, and that I often steal ideas made by her, tweak them a bit, and then post them. This is one of those. Let’s just call it “recycling ideas.” I did in fact stick to the recipe for the cookies, but I wanted to add a little something to make them a little more… Well, more.

Enter maple cream cheese frosting. I believe cream cheese frosting will improve just about anything you put it on, so I went for it, and added just a touch of maple syrup. Real maple syrup. Because I want the real stuff, not this Mrs. Butterworth’s crap. And because I could DRINK maple syrup. (Don’t worry-I don’t.)

So here you have them: buttery, spicy cookies all dressed up with a cloud of mapley, creamy frosting (If you want to take them to the next level, that is. You should.). They’re totally snow day worthy.

Here are the cookies post-baking!

Here are the cookies post-baking!

Another sheet full of cookies!

Another sheet full of cookies!

Chai Snickerdoodles with Maple Cream Cheese Frosting

Created by Jenny Barrett on March 19, 2016

  • Prep Time: 3h
  • Cook Time: 12m
  • Total Time: 3h 12m
  • Yield: 50 cookies

Ingredients

Cookies

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups sugar
  • 2 ounces cream cheese, softened
  • 6 tablespoons unsalted butter, melted
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract

Topping

  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1 pinch cardamom

Frosting

  • 4 ounces cream cheese, softened
  • 1 tablespoon unsalted butter
  • 1 1/2 cups powdered sugar
  • 1 tablespoon maple syrup
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla

Instructions

  1. Beat the butter, oil, and cream cheese until well combined. Add in sugar and beat until creamy.
  2. Add in the egg and vanilla. Mix until combined.
  3. Add spices, baking power and soda, and salt to the dough. Mix until combined.
  4. Add in flour, about a cup at a time, until a dough is formed.
  5. Roll the dough into balls (about 50ish if you\'re making small cookies) and refrigerate them for at least 2-3 hours.
  6. To prepare the topping, combine the sugar, cinnamon, and pinch of cardamom in a small bowl.
  7. Once the refrigeration period is complete, preheat the oven to 350 degrees. Roll the dough balls in the sugar & spice mixture, and then place them on a greased cookie sheet.
  8. Bake the cookies for about 11-12 minutes, turning them at the halfway point. Allow to cool on a baking rack.
  9. To make the frosting, beat the cream cheese and butter together until smooth and light/airy (about 2 minutes). Add in powdered sugar, maple syrup, vanilla, and salt. Beat on high for 1-2 minutes until smooth, fully combined, and fluffy. Frost cooled cookies. Enjoy!
Source: HowSweetEats
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Filed Under: Cookies Tagged With: chai, cinnamon, cookies, cream cheese frosting, dessert, snacks, sweets

About Jenny Barrett

I’m Jenny, the heartbeat of jennythebaker.com. I’ve been baking since middle school when my Mom allowed me to assume the baking responsibilities for our family of seven. She watched me curdle cake fillings, bake flat, crunchy chocolate chip cookies, and forget critical ingredients; however, she somehow had a little faith in me. Who could have known that baking would become my lifelong hobby and destressor?

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