Chai Snickerdoodle Cookies
Irresistibly delicious cookies.
Yield
16 servingsPrep
10 minCook
14 minReady
30 minIngredients
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
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. :-)
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