This is a fantastic take on traditional snickerdoodles. Seriously a crowd favorite in my part of the world.
Let's get started.
Chai Spice Snickerdoodles
2 3/4 Cups All Purpose Flour
1 Tsp. Baking Soda
2 Tsp. Cream of Tartar
1 Cup Unsalted Butter, softened
1 1/2 Cups Granulated Sugar
2 Eggs
1 Tsp. Salt
1 Tsp. Vanilla Extract
Chai Sugar Coating
1/3 Cup Granulated Sugar
2 Tbsp. Chai Mix - see bellow
Preheat your oven to 350 degrees Fahrenheit.
In a large bowl, add in the butter and sugar. Using an electric mixer, mix until really well combined about 3 minutes. Add in the eggs and vanilla and mix until combined.
Sift in the flour, baking soda, cream of tartar, and salt into the butter mixture and mix until incorporated.
In a small bowl combine the ingredients for your chai coating mixture.
Using a cookie scoop, scoop out the dough and roll into a ball. Roll them into the chai sugar two times.
Place onto a cookie sheet two inches apart.
Bake for 8-10 minutes. Then remove from the oven and allow the cookies to rest on the cookie sheet for a couple of more minutes, before moving them onto a wired rack.
Serve and enjoy.
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*Note: If you notice your cookie mixture is a little too sticky prior to scooping. Refrigerate the dough for 15 - 20 minutes. It may just be that the butter got a little too warm or the climate is a little too moist.
Chai Mix
3 Tbsp. Ground Cinnamon
1 Tbsp. Ground Cardamom
1 Tbsp. Ground Ginger
1/2 Tbsp. Ground Allspice
1/2 Tbsp. Ground Cloves
1/2 Tbsp. Ground Nutmeg
Mix to combine and store in an airtight container.
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