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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 78 |
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When I think of winter, I think of two things. Warm cookies and a chai. My recipe combines the two in my favorite cookie recipeâsnickerdoodles! âEvangeline Bradford, Erlanger, Kentucky Ingredients:
2 cups sugar |
2 teaspoons ground cinnamon |
1 teaspoon ground ginger |
1 teaspoon ground cardamom |
1/2 teaspoon ground allspice |
1 cup butter, softened |
2 eggs |
1-1/2 teaspoons vanilla extract |
2-3/4 cups king arthur unbleached all-purpose flour |
2 teaspoons cream of tartar |
1 teaspoon baking soda |
1/8 teaspoon salt |
Directions:
1. In a small bowl, combine the sugar, cinnamon, ginger, cardamom and allspice. Remove 1/2 cup sugar mixture to a shallow bowl; set aside.
2. In a large bowl, cream butter and remaining sugar mixture until light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well.
3. Shape into 1-1/2-in. balls; roll in reserved sugar mixture. Place 2 in. apart on parchment paper-lined baking sheets. Bake at 350° for 10-13 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Yield: 6-1/2 dozen.
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