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Chai Spiced Snickerdoodle Bars

Dec 04, 2025
Chai Spiced Snickerdoodle Bars

A Cozy, Chewy Twist on a Classic Cookie with Bold Chai Flavor

These chai-spiced snickerdoodle bars bring all the cinnamon-sugar comfort of the classic cookie but are baked bar-style for ease and extra chewiness. Infused with a deeply aromatic chai spice blend—either homemade or using your favorite from Diaspora Co.—they’re warm, bold, and fragrant. Honey and brown sugar bring depth, while a final sprinkle of chai sugar on top adds the perfect finishing crunch. A one-pan wonder perfect for holiday trays or cozy winter nights.

NOTE: I'm changing back to sea level recipes going forward.

If you are baking at altitude, please cut the baking soda and cream of tartar  measurements in half.

Ingredients

Yields 12 bars

Dough

3 cups | 417g | all-purpose flour
2 teaspoons | 9g | cream of tartar
1 teaspoon | 5g | baking soda
½ teaspoon | 3g | salt
1 tablespoon | 10g | chai spice blend (see below) (or use my favorite from Diaspora)
1 cup | 227g | unsalted butter, softened
1 cup | 195g | granulated sugar
½ cup | 100g | light brown sugar, packed
1½ tablespoons | 30g | honey
2 | — | large eggs
1 teaspoon | 4g | vanilla extract

Topping

½ cup | 113g | granulated sugar
1–2 teaspoons | ~2–4g | leftover chai spice blend


Chai Spice Blend (Makes about 2 tablespoons)

1 tablespoon | 8g | ground cinnamon
2 teaspoons | 3g | ground ginger
2 teaspoons | 3g | ground cardamom
½ teaspoon | 1g | ground allspice
â…› teaspoon | 0.25g | ground cloves
Pinch | <1g | ground black pepper

Tip: Double or triple this to keep on hand for future baking or warm drinks.


Instructions

Preheat oven to 325°F (165°C). Grease or line a quarter sheet pan (9x13 inch) with parchment.

In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and chai spice blend.

In the bowl of a stand mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.

Add eggs one at a time, mixing well and scraping down the sides. Add honey and vanilla extract and mix until smooth.

Slowly add the dry ingredients, mixing just until fully combined.

Spread the dough evenly into the prepared sheet pan using an offset spatula or damp fingers to smooth the surface. It doesn't have to be perfect as it will spread when it bakes.

In a small bowl, mix the topping sugar with 1–2 teaspoons of leftover chai spice blend. Sprinkle generously over the dough.

Bake for 30–35 minutes, or until the top is set and edges are lightly golden and a toothpick comes out clean or with a few crumbs when inserted in the center. The center may still look slightly soft but will firm up as it cools.

Let cool in the pan before slicing into bars.

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