Description
Chai Spiced Snickerdoodles combine the comforting warmth of chai spices with the classic flavor of snickerdoodles, making them a delightful treat for any occasion.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, cardamom, and ginger.
- In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the dough for at least 30 minutes to help the cookies hold their shape.
- In a small bowl, mix together the sugar and cinnamon for rolling.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake in the preheated oven for 8-10 minutes, until the edges are golden but the centers are soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough enhances the flavors and helps the cookies maintain their shape.
- Prep Time: 30
- Cook Time: 10
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (30g)
- Calories: 120
- Sugar: 10
- Sodium: 50
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 0
- Protein: 2
- Cholesterol: 15
Keywords: chai, snickerdoodles, cookies, baking, dessert