An easy recipe for snickerdoodle cookies, as adapted by Priya Krishna. Soft, chewy and seasoned with warming chai spices like ginger, cardamom, and cinnamon.


1/4 cup (50g) granulated sugar
1/2 teaspoon ginger powder, ground
1 1/2 teaspoons cardamom, freshly ground
1/2 teaspoon cinnamon, freshly ground
1 pinch cloves, freshly ground
1/2 cup (118ml) canola oil
1 cup (200g) granulated sugar
1/4 cup (59ml) pure maple syrup
3 tablespoons whole milk
2 teaspoons pure vanilla extract
2 cups (250g) flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon, ground


Step 1
Preheat oven to 350°F (180°C). Line 2 large baking sheets with parchment paper.\r\n

Step 2
Mix the topping ingredients together on a dinner plate. Set aside.

Step 3
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.

Step 4
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 your hands to mix, it’s the easiest way to get the dough to come together.

Step 5
With clean, moist hands, roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2-inch (5cm) discs.

Step 6
Transfer to baking sheet, sugar side up, at least 2 inches (5cm) apart (they do spread a little). This should be easy as the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet.

Step 7
Bake for 10 to 12 minutes, they should be a bit browned on the bottoms.

Step 8
Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.