Halee Edwards from The Ginger Snap has taken over the San Antonio baking world with her custom-made and unique donut recipes. From mangonada donuts to chai snickerdoodle cookies (!), we can’t get enough of her culinary creations. Now, Halee has shared a scrumptious recipe with us for her chai snickerdoodles so we can bake a little bite of paradise in our own kitchen!

The Ginger Snap cookiesChai Snickerdoodles
Yields: About a dozen large cookies


1 stick plus 3 tablespoons of salted butter. (11 tablespoons)

1 cup brown sugar, packed (dark or light, or both!)

½ cup white sugar

1 egg plus 1 egg yolk

2 teaspoons vanilla extract

2 cups plus 2 tablespoons all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons of cinnamon

1 teaspoon nutmeg

1/2 teaspoon allspice

1/2 teaspoon ginger

1/2 teaspoon ground cloves

1/4 teaspoon pepper

For rolling:

3 tablespoons sugar

1 tablespoon cinnamon

1. Preheat oven to 360 F.
2. Place butter in a small sauce pan and cook on low heat. Let the butter melt slowly. Once all the solid pieces have melted, take it off the burner.
3. Transfer butter to a large mixing bowl and with an electric mixer or whisk, mix in the sugars until smooth and well-combined. Add the egg, yolk and vanilla, and mix until smooth.
4. In a separate bowl, combine the dry ingredients including all of your spices. Gradually add them to the wet ingredients and mix until just combined.
5. Combine the 3 tablespoons of sugar and cinnamon in a shallow dish. Scoop dough into equal 1 inch sized portions, roll into balls and coat in cinnamon sugar. Place dough balls an inch apart on parchment.
6. Bake for 5-6 minutes then rotate and another 5-6 minutes (or until bottoms of the cookies are golden).
7. Let cookies sit on baking trays for a minute or two before transferring to wire racks. Enjoy!