Description
Delight in these aromatic Chai Snickerdoodles, a spiced twist on the classic cookie featuring warm chai spices like cinnamon, cardamom, cloves, ginger, and black pepper. Soft and chewy with a lightly crispy edge, these cookies are perfect for cozy afternoons or festive gatherings.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ teaspoons cream of tartar
Wet Ingredients
- 1 cup unsalted butter (16 tablespoons / 2 sticks), at room temperature
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Spice Coating
- ¼ cup granulated sugar
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons cardamom
- ½ teaspoon cloves
- 1 teaspoon ginger
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 375 ℉ and line three sheet pans with parchment paper to ensure cookies do not stick and bake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, salt, and cream of tartar. Set this dry mix aside for later incorporation.
- Cream Butter and Sugar: Using an electric mixer, beat the butter and 1 ½ cups sugar together until the mixture is light and fluffy, approximately 3 minutes. Scrape down the sides of the bowl to ensure even mixing, achieving a buttercream-like texture.
- Add Eggs and Vanilla: Incorporate eggs one at a time, making sure each egg is fully mixed before adding the next, then add vanilla extract and mix just to combine without overwhipping.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture on a low speed to prevent mess. Scrape the bowl sides as needed and mix until dough forms without overmixing.
- Chill Dough and Prepare Spice Mixture: Place dough in the refrigerator to firm up slightly, making it easier to handle. Meanwhile, mix together ¼ cup sugar with cinnamon, cardamom, cloves, ginger, and black pepper in a bowl, ensuring the spices are well combined and lump-free.
- Shape and Coat Cookies: Scoop about 1 ½ tablespoon-sized balls of dough, roll each ball in the spice-sugar mixture to coat thoroughly, then place on prepared sheet pans leaving approximately 2 inches between cookies for spreading.
- Bake the Cookies: Bake on the center rack for 10 minutes (use no more than two pans at a time). For softer cookies, bake 1 minute less; for crisper cookies, 1-2 minutes longer. Baking times may vary based on the oven.
- Cool and Serve: Once baked, allow cookies to cool completely on the pans before serving to develop the best texture and flavor.
Notes
- The dough refrigeration step is optional but recommended for easier scooping and handling.
- Adjust the baking time slightly to suit your preference for chewy or crispy cookies.
- Ensure thorough mixing of spices in the coating to evenly distribute chai flavors.
- Use parchment paper to prevent sticking and for easier cleanup.
- Store cookies in an airtight container to maintain freshness.
