Description
Soft and chewy snickerdoodles with a warm chai spice blend.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground black pepper (optional)
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in the eggs one at a time.
- In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, combine the remaining 1/4 cup granulated sugar, cinnamon, ginger, cardamom, cloves, and black pepper (if using).
- Roll the cookie dough into 1-inch balls.
- Roll each ball in the chai spice sugar mixture to coat completely.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your butter is truly softened for best results.
- Do not overbake the cookies; they should be soft in the center.
- Adjust the spices in the coating to your taste preference.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Sweet Treats
- Method: Baking
- Cuisine: American