Description

These soft and chewy snickerdoodles are infused with a fragrant blend of chai spices like cardamom, ginger, and cloves. They offer a sophisticated twist on a classic cookie, perfect for pairing with a warm cup of tea or a latte.

Ingredients

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 tsp vanilla extract
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/4 cup granulated sugar (for coating)
2 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp ground cloves
1 pinch ground black pepper

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375℉ (190℃) and line three large sheet pans with parchment paper.
In a medium-sized mixing bowl, whisk together the flour, baking soda, salt, and cream of tartar until well combined.
In a separate large bowl, cream together the softened butter and granulated sugar with an electric mixer for about 3 minutes until light and fluffy.
Add the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract.
On low speed, slowly add the dry ingredients to the wet mixture until a soft dough forms, being careful not to over-mix.
While the dough rests for a few minutes, whisk together the coating sugar, cinnamon, cardamom, cloves, ginger, and black pepper in a small bowl.
Scoop approximately 1 ½ tablespoons of dough, roll into a smooth ball, and coat generously in the chai spice mixture.
Place the balls on the prepared baking sheets, spaced 2 inches apart, and bake for 10 minutes until the edges are set.
Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For the best results, ensure your eggs are at room temperature to prevent the creamed butter from curdling. If you prefer a more intense spice profile, you can double the amount of cardamom and ginger in the coating mixture.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American