Chai Snickerdoodle Cookies
Chai snickerdoodle cookies, soft and chewy with the classic cream-of-tartar tang, rolled in warm chai-spiced sugar instead of plain cinnamon. A cozy, aromatic twist on the snickerdoodle.
YIELD
16 servingsPREP
10 minCOOK
14 minREADY
30 minSnickerdoodles get a warm, aromatic makeover here. The base is the genuine article, soft and chewy with that signature tang from cream of tartar, which also keeps the cookies from spreading too thin.
The twist is in the coating. Instead of the usual cinnamon sugar, these get rolled in a chai-spice sugar, the cozy blend of cinnamon, cardamom, ginger, and clove you’d find in a cup of chai, so every bite carries that warm, spiced edge.
Creaming the butter and sugar until truly light and fluffy is what gives the cookies their tender lift, so don’t rush it. Roll the dough into generous balls, coat them well in the chai sugar, and leave room to spread. Pull them at fourteen minutes and let them rest on the sheet, where they finish setting into chewy, crackle-topped cookies.
Pro Tips
- Don’t skip the cream of tartar. It’s what gives snickerdoodles their signature tang and chewy, soft texture.
- Cream the butter and sugar a full few minutes until pale and fluffy. That aeration is what makes the cookies tender.
- Pull them while the centers still look slightly underdone. They firm up as they rest and stay chewy instead of dry.
Variations
- Mix your own chai sugar with cinnamon, cardamom, ginger, allspice, and a pinch of black pepper.
- Add a little espresso powder to the dough for a chai-latte vibe.
- Drizzle the cooled cookies with a simple vanilla or maple glaze.
Ingredients
for the snickerdoodles:
2 1/3 cups all purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup unsalted butter (2 sticks), room temperature
1 1/2 cup sugar
2 eggs
for the chai sugar:
5 tablespoons sugar
3/4 teaspoon cinnamon
3/4 teaspoon cardamom
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
Directions
Preheat oven to 350℉ (180℃). Prepare cookies sheets with silpat or parchment paper.
In a medium bowl, combine dry ingredients (flour, baking soda, cream of tartar, and salt). Set aside.
In a small bowl, mix together chai sugar mix. Set aside.
In stand mixer, cream together butter and sugar until light and fluffy. Add eggs, one at a time.
Slowly add dry ingredients to wet ingredients, and mix until combined.
Form dough into large balls (I used about 2 tablespoons of dough for each dough ball), roll in chai sugar mix, and place baking sheet. Leave space for cookies to spread. Bake for 14 minutes and allow cookies to rest for 5 minutes on cookie sheet before transferring to a cooling rack.
Store up to 5 days in an airtight container. Try to not eat them all in one sitting. :-)
http://www. thenovicechefblog. com/2011/09/moral-of-the-story-tell-me-my-hair-is-pretty/
Comments
Awesome cookies.