Description
Chai-Spiced Snickerdoodles are a delightful twist on the classic cookie, infused with warm chai spices like cinnamon, cardamom, ginger, and cloves. These soft, tender cookies have a perfect cinnamon-sugar coating for extra flavor and texture, making them an ideal treat for cozy afternoons or festive gatherings.
Ingredients
Scale
Dough
- 2 3/4 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons chai spice blend (see below)
Chai Spice Blend
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- Optional: a pinch of finely ground black pepper
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and the chai spice blend until well combined. Set this mixture aside for later use.
- Cream Butter and Sugars: Using a large bowl or stand mixer, cream the softened unsalted butter with both granulated and brown sugars. Beat for about 3 to 4 minutes until the mixture is light and fluffy, which helps incorporate air for a tender cookie.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure they are fully incorporated. Then add the vanilla extract and mix until the batter is smooth and uniform in texture.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients while mixing on low speed. Mix gently until just combined to avoid overworking the dough, which keeps cookies soft.
- Chill Dough: Cover the cookie dough and refrigerate for at least 1 hour to firm up, which helps prevent spreading during baking. For best results, chill overnight.
- Prepare for Baking: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
- Shape and Coat Cookies: Roll the chilled dough into 1-inch balls. Then roll each ball in the cinnamon-sugar coating to add a sweet, spicy crust.
- Arrange on Baking Sheet: Place coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn lightly golden and the centers appear set but still soft. Avoid overbaking to maintain a tender texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Chilling the dough overnight enhances the flavor and texture, resulting in better cookies.
- Ensure butter is softened to room temperature for easier creaming with sugars.
- Adjust the chai spice blend according to your taste preferences; you can omit the black pepper for a milder flavor.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
