Chai Snickerdoodles

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!

• Ready In: 22 mins
• Yields: 3-4 dozen cookies

Ingredients

• 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

1. Preheat the oven to 350°F Line a baking sheet with parchment paper.
2. 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.
3. In a medium bowl, whisk together flour, salt, cream of tartar and baking soda. Add to sugar mixture and stir until fully incorporated.
4. 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.
5. 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.