Recipe by InkysChef
Crispy and chewy like traditional snickerdoodles, but with the delicious, subtle, flavors of chai. A wonderful twist on an old favorite, these have now surpassed plain old snickerdoodles in my personal cookie hierarchy!
Top Review by The Left Handed Chef
I wish I had taken a picture, but all of these have been long gone. I made these for a cookie tray at the holidays and it was a nice choice in between fudges and fruitcakes. Mine were more crispy than chewy, but at our house a cup of tea after dinner is a must, and these go perfectly with a hot drink! I will be making these again! Thanks.
- 2 cups sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1⁄2 teaspoon ground allspice
- 1 cup butter, soft
- 2 large eggs
- 1 1⁄2 teaspoons vanilla
- 2 3⁄4 cups all-purpose flour
- 1⁄4 teaspoon salt
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
Directions See How It's Made
- Preheat the oven to 350°F Line a baking sheet with parchment paper.
- In a large bowl, combine sugar and spices; remove 1/2 cup of this mixture and place in a medium-sized, shallow dish or bowl (like a soup plate). Add butter to bowl and cream with sugar mixture until fluffy. Beat in eggs, one at a time, and vanilla extract.
- In a medium bowl, whisk together flour, salt, cream of tartar and baking soda. Add to sugar mixture and stir until fully incorporated.
- Shape dough into 1 inch balls and roll in reserved sugar-spice mixture. Place on baking sheet, leaving 2 inches between balls to allow for spreading.
- Bake for about 12 minutes, until edges are firm to the touch, but not quite browned. Cool for 3-5 minutes on the baking sheet, then transfer cookies to a wire rack to cool completely.