Chai-Spiced Snickerdoodles
These Chai-Spiced Snickerdoodles are a delightful twist on the classic cookie, infusing traditional snickerdoodles with warm, aromatic chai spices.The cookies feature a soft, chewy texture with a sugary-spiced exterior and a complex flavor profile that includes cinnamon, cardamom, ginger, cloves, and allspice.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons chai spice blend we'll get to this next!
- ¼ cup granulated sugar mixed with 1 tablespoon ground cinnamon for coating
Crafting the Perfect Chai Spice Blend
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- Optional: a pinch of finely ground black pepper for an extra kick!
Instructions
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and chai spice blend. Set aside.
- In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
- Beat in the eggs one at a time, then add the vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don't overmix!
- Cover the dough and chill in the refrigerator for at least 1 hour (or overnight for even better results).
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll the chilled dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture to coat.
- Place the coated dough balls on the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.