Call them Chai Doodles!Better than anything you'll find at an upscale bistro, cafe or bakery, these whole wheat cookies are the perfect compliment to any harvest Sabbat or lunar Esbat.  The rich buttery dough is flavored with vanilla chai tea and rolled in the traditional snickerdoodle cinnamon sugar.

Chai is the rich ambrosia like drink of India.  Popular with the Maharajas, it is made with cloves, ginger, black peppercorn, green cardamom pods, cinnamon and black tea.  It is a luxurious beverage, often brewed with milk and sweetened.  I love the flavor, but the richness is sometimes overwhelming.

To capture the fine and unique flavor of Chai, I've developed these Chaidoodles!  These cookies make excellent Sabbat "cakes" and the recipe is an adaptation of three of the best rated snicker doodle recipes online, with changes to create an entirely whole wheat delight that rivals the best of the not so wholesome!  Finally, chai tea has been incorporated to add a distinct flavor that will make you crave more!

Easy Chai Doodle Recipe:

  • 1 1/4 Cup Whole Wheat White flour
  • 2 Tea Bags of Chai or Vanilla Chai Tea1
  • 1/4 teaspoon Sea Salt
  • Leavening2:  Choose one of the two following:

  • Traditional:  1 teaspoon Cream of Tartar & 1/2 tsp. Baking Soda
  • Alternate:  If you do not have Cream of Tartar, you may use 2 tsp. Baking Powder
  • Warm and toasty, crispy on the outside, chewey on the inside3/4 Cup Sugar
  • 1/2teaspoon Vanilla Extract
  • 1 Stick Butter (113 grams, a.k.a. 8 Tablespoons or 1/2 Cup)
  • 1 Large Egg

Cinnamon Coating:

  • 2 Tablespoons Granulated (Raw) Sugar
  • 3/4 teaspoon Saigon Cinnamon3 or 1 teaspoon Cinnamon


Tear open the tea bags and empty their contents into a coffee grinder or blender.  Grind or blend thoroughly until powdered.  Combine tea powder with whole wheat flour, leavening and salt.

In a separate bowl or food processor, whip room temperature butter with sugar.  Slowly add the vanilla extract and egg while blending for another minute.  Keep blending while you slowly add the flour mixture.  Scrape bowl and mix for another minute.

Just under a half inch thick, this allows the whole wheat to work better.Once you have made this cookie dough, drop it onto a piece of plastic wrap or parchment paper and roll it into a tube just like the cookie dough you see at the grocery store.  This recipe makes one standard tube.  Chill dough for at least 30 minutes.

Preheat your oven to 400º F.  Spray baking sheet with nonstick spray (butter flavored is nice) or line with parchment paper or use silicon baking mats. If you are using a dark cookie sheet or pan, reduce oven heat to  375º F.  Roll a rounded Tablespoonful of dough into a ball and then flatten slightly as shown in the picture.  Toss the disks around in the cinnamon sugar to coat completely.  Place cookie balls about 2 inches apart and bake about 10 to 12 minutes.

Makes about a 13 generous bistro size cookies.

Check frequently for the perfect doneness:

  • For a crispy on the outside, soft and chewy on the inside cookie: the edges should be crisping and browned, the top cracked and the centers should be just set up. 
  • For a crispy, crunchy cookie: Reduce oven temperature to about 360º F is possible and allow to bake a little longer.

Allow to cool completely before removing from the pan.

Important Tips Before Before You Begin:

  1. Any type of chai tea or roobios will work well!Use your choice of Chai or vanilla chai tea.  We used Bigelow® brand and it worked like a charm but a Chai Rooibos would also be fantastic, especially for those sensitive to the sharp tannin flavor of black tea or to caffeine (Rooibos is caffeine free).  When made with a Chai containing black tea, each cookie will average about 9mg of caffeine.
  2. Use just one of the leavening options, either cream of tartar and baking soda or baking powder, but not both options.
  3. Saigon Cinnamon is the highest quality baking cinnamon you can get.  It is available in the PaganPath Shop here for about a dollar.

If you are sensitive to salt, use unsalted butter and make your 1/4 teaspoon of sea salt scant.  Salt provides more buttery flavor to these cookies, and I use 1/4 teaspoon of naturally butter flavored popcorn salt to boost that flavor even more.

A #30 cookie portion scoop, leveled, makes the perfect size ball if you prefer this tool over the rounded tablespoonful of dough.

A great recipe to make ahead of time, as the dough may be refrigerated for up to three days.

We do not have an oven at the PaganPath sanctuary, but instead use an infrared/convection tabletop cooker.  If you have a Nuwave® or similar device, place the cookies on the silicon pizza mat or parchment paper on the 2 inch baking rack and cook at full power for 10 minutes.

White Flour instead of Whole Wheat?

Yes, of course that will work.  But please note that whole wheat flour is a celebration of harvest in my mind, and it is better for you, improves the flavor of these cookies and prevents white flour related heartburn.  However, if you only have white flour you may still use this recipe, just do not flatten the balls of dough before baking as they will spread out on their own in the oven.

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About the Author
Author: FridayWebsite: http://PaganPath.comEmail: This email address is being protected from spambots. You need JavaScript enabled to view it.
Author & Academy Instructor
Friday is devoted to writing books and articles on a variety of Pagan subjects, and is the instructor of the online PaganPath Academy. She has studied and practiced the Craft since 1987, and worked as a professional tarot reader and vice president of a national psychic network for several decades. Currently, she is now a practicing herbalist and ordained minister. As a Master Gardener with a deep interest in permaculture, she is developing the PaganPath Sanctuary with her partner. This long term community project is an edible landscape demonstration, orchard and educational facility for future generations.

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