Chai Spiced Snickerdoodles
Over the past couple months I have come to really enjoy drinking chai tea. I am a coffee drinker and have never enjoyed tea, so I was reluctant to try chai. One day, when I was in line at Starbucks, I decided to order a chai latte. Wow, was it amazing. I just loved the mix of spices. It tasted nothing like herbal tea, and that was a huge plus for me. Since then, I have made chai concentrate in a slow cooker so that I can have chai tea at home anytime.
We love snickerdoodles in our house, and last year I made egg nog snickerdoodles. Knowing that I wanted to make a batch of snickerdoodles again this year for the 24 Days of Christmas Baking, I thought of a way to mix it up a bit. Since I am in the chai frame of mind lately, I figured that changing the typical cinnamon spice to a chai spice blend would work good. Boy, was I right. The chai spices work so well in this cookie. It is mild but has a wonderful subtle flavour of spices.
These cookies are a snap to make. You can throw together a batch of these and get them in the oven in a matter of minutes. Seriously! Also, I just love cookies that you roll in a ball and then toss in sugar. They come out of the oven so perfect. Snickerdoodles are sweet and crunchy on the outside but have a soft, chewy inside. They go great with a cup of tea or coffee. Or a cup of chai!
Chai Spiced Snickerdoodles
Ingredients
- 1/2 cup butter , softened
- 1 cup sugar
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- 1 egg
- 1 1/2 cups all purpose flour
- 1 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 tbsp sugar
Instructions
- In a small bowl mix together the cinnamon, cardamom, ginger and cloves. In another small bowl add the 2 tbsp of sugar and 1 tsp of the chai spice mixture.
- In a medium bowl, beat the butter, sugar, remaining chai spice mixture, baking soda, cream of tartar and egg until smooth and creamy. Beat in the flour until well combined.
- Roll the dough into 1 inch balls and toss the balls in the chai spiced sugar mixture until the entire ball is coated in sugar and nutmeg.
- Place the balls 2 inches apart on a cookie sheet lined with parchment paper.
- Bake at 375F for 10-12 minutes. Cool on a wire rack.
