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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 12 |
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Crispy and chewy like traditional snickerdoodles, but with the delicious, subtle, flavors of chai. A wonderful twist on an old favorite, these have now surpassed plain old snickerdoodles in my personal cookie hierarchy! Ingredients:
2 cups sugar |
2 teaspoons ground cinnamon |
1 teaspoon ground ginger |
1 teaspoon ground cardamom |
1/2 teaspoon ground allspice |
1 cup butter, soft |
2 large eggs |
1 1/2 teaspoons vanilla |
2 3/4 cups all-purpose flour |
1/4 teaspoon salt |
2 teaspoons cream of tartar |
1 teaspoon baking soda |
Directions:
1. Preheat the oven to 350°F Line a baking sheet with parchment paper.
2. In a large bowl, combine sugar and spices; remove 1/2 cup of this mixture and place in a medium-sized, shallow dish or bowl (like a soup plate). Add butter to bowl and cream with sugar mixture until fluffy. Beat in eggs, one at a time, and vanilla extract.
3. In a medium bowl, whisk together flour, salt, cream of tartar and baking soda. Add to sugar mixture and stir until fully incorporated.
4. Shape dough into 1 inch balls and roll in reserved sugar-spice mixture. Place on baking sheet, leaving 2 inches between balls to allow for spreading.
5. Bake for about 12 minutes, until edges are firm to the touch, but not quite browned. Cool for 3-5 minutes on the baking sheet, then transfer cookies to a wire rack to cool completely.
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