Chai Snickerdoodle Cookies
Chai snickerdoodles are an extra spiced take on the classic cinnamon based snickerdoodle cookie. A blend of chai spices like cinnamon, ginger, and cardamom are used inside the cookie as well as in the sugar mixture it's coated with.
Whip up the dough, let it chill, then roll it out and bake!
Ingredients
Ingredients List:
- ½ cup Kerrygold Pure Irish Unsalted Butter, room temperature
- ½ cup Woodstock Organic Pure Cane Sugar, plus more for rolling
- ⅓ cup Woodstock Organic Brown Sugar
- 1 Smith Brothers Farms Egg, room temperature
- 1 tsp Simply Organic Pure Vanilla Extract
- 1 ½ cups Bob’s Red Mill All Purpose Flour
- 1 tsp Tacoma Boys Cream of Tartar
- ½ tsp Bob’s Red Mill Baking Soda
- Pinch salt
- 1 tsp chai spice blend, or to taste
Chai Spice
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cardamom
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ⅛ tsp ground allspice
Preparation
- Make Chai Spice In a small bowl, combine all spices designated for the chai spice blend and mix thoroughly until evenly distributed.
- Cream Butter & Sugar Place the softened butter and both sugars in a large bowl. Using an electric mixer, beat the mixture on medium speed until it becomes light, fluffy, and smooth, approximately 2 minutes. Add the egg and vanilla extract, then beat for an additional minute until the mixture is fully incorporated and smooth.
- Whisk Dry Ingredients In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and 1 teaspoon of the prepared chai spice blend until well combined.
- Add Dry Ingredients to Wet Ingredients Gradually fold the dry ingredients into the wet mixture in two batches, mixing until fully incorporated. The resulting dough will be very thick.
- Chill the Dough Cover the bowl and transfer it to the refrigerator. Chill the dough for 30 minutes.
- Preheat & Prep Preheat the oven to 375°F. In a small bowl, combine the remaining chai spice blend with approximately ⅓ cup white sugar and mix well to create the coating mixture.
- Scoop Dough on Cookie Sheet Using a small cookie scoop, portion the chilled dough and roll each portion into 1-inch balls. Roll each ball in the sugar and chai spice mixture to coat evenly. Arrange the coated balls on a large greased baking sheet, spacing them about 1 inch apart. The recipe should yield approximately 18–20 cookies.
- Bake Cookies Transfer the baking sheet to the preheated oven and bake for 10–12 minutes, or until the tops of the cookies develop cracks and the edges begin to brown. Allow the cookies to cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.