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Chai Snickerdoodle Cookies: Best Flavor 10-12 min

Chai Snickerdoodle Cookies
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Chai Snickerdoodle Cookies are a delightful fusion of classic snickerdoodles and the warm, aromatic spices of chai tea, offering a unique and comforting treat.

Ingredients

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  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup granulated sugar, for rolling
  • 1 tablespoon ground cinnamon, for rolling

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a bowl, whisk together flour, baking soda, cream of tartar, cinnamon, cardamom, ginger, cloves, and salt.
  3. In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Mix in the eggs one at a time, followed by the vanilla extract, blending well after each addition.
  5. Gradually add the dry mixture to the wet mixture, stirring until fully incorporated.
  6. In a small bowl, combine the ¾ cup granulated sugar and 1 tablespoon ground cinnamon for rolling the cookies.
  7. Scoop dough into balls (about 1 tablespoon each) and roll them in the cinnamon-sugar mixture.
  8. Arrange the coated cookie balls on the prepared baking sheets, leaving space between them.
  9. Bake for 10-12 minutes or until the edges are set but the centers remain soft.
  10. Remove from the oven and let the cookies cool on the baking sheet for about 10 minutes before transferring them to wire racks.

Notes

  • Use fresh spices for the best flavor.
  • Ensure butter is softened, not melted.
  • Chill dough if it is too soft or sticky.
  • Adjust spice ratios to your preference.
  • Use quality pure vanilla extract.
  • For gluten-free, use a gluten-free flour blend.
  • Add chocolate chips or nuts for variations.
  • Store in an airtight container at room temperature for up to a week.
  • Cookie dough can be frozen for up to 3 months.

Nutrition

Find it online: https://keepityummy.com/chai-snickerdoodle-cookies/

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