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Chai Spiced Snickerdoodles

A stack of three soft, chewy Chai Spiced Snickerdoodles generously coated in cinnamon sugar, resting on a small ceramic plate.
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Bake soft, chewy snickerdoodles infused with the warm, aromatic spices of traditional chai tea, finished with a cardamom-sugar coating.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar, divided
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground black pepper
  • 1/4 cup extra granulated sugar for coating
  • 1 teaspoon ground cardamom for coating

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 1/2 cups of sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, ginger, cardamom, cloves, and black pepper.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  5. In a small, shallow bowl, mix the 1/4 cup of coating sugar with the 1 teaspoon of coating cardamom.
  6. Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball thoroughly in the cardamom-sugar mixture until fully coated.
  7. Place the coated dough balls 2 inches apart on the prepared baking sheets.
  8. Bake for 9 to 11 minutes, or until the edges are set but the centers still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a stronger chai flavor, steep 1 chai tea bag in 2 tablespoons of hot milk for 10 minutes, cool, and add the infused milk to the wet ingredients.
  • If you prefer a flatter cookie, chill the dough for 30 minutes before rolling and baking.
  • You can substitute the ground spices with 2 teaspoons of a high-quality pre-mixed chai spice blend.

Nutrition

Find it online: https://savoryskies.com/chai-spiced-snickerdoodles-recipe/