Description
These Chai-Spiced Snickerdoodles are a delightful twist on the classic cookie, infused with warm chai spices like cardamom, ginger, cloves, and cinnamon. Perfectly soft with lightly crisp edges and rolled in a cinnamon-sugar coating, they bring cozy, aromatic flavors ideal for any season.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons chai spice blend (ground cinnamon, ground cardamom, ground ginger, ground cloves, ground allspice, optional pinch of finely ground black pepper)
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Coating
- 1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and chai spice blend until well combined. Set aside.
- Cream Butter and Sugars: In a large bowl or using a stand mixer, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture becomes light and fluffy, about 3 to 4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time ensuring each is fully incorporated, then add the vanilla extract. Mix until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour, or overnight if possible, to enhance flavor and texture.
- Prepare for Baking: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Shape the Cookies: Roll the chilled dough into 1-inch diameter balls. Then, roll each ball in the cinnamon-sugar mixture until fully coated.
- Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets spaced about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers appear set but remain soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly and maintain their texture.
Notes
- For best flavor, chill the dough overnight to allow spices to meld and the dough to firm up.
- Adjust baking time slightly for softer or crisper cookies according to your preference.
- The chai spice blend can be customized by adjusting the amounts of ground spices or adding a pinch of black pepper for warmth.
- Use parchment paper or silicone baking mats to help with easy release and cleanup.
- Store cookies in an airtight container at room temperature for up to a week to maintain freshness.
