Name: Chai Snickerdoodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, room temperature; 1 1/2 cups granulated sugar; 2 large eggs; 1 tablespoon vanilla extract; 2 3/4 cups all-purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup granulated sugar (for coating); 1 tablespoon ground cinnamon; 1 teaspoon ground cardamom; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/4 teaspoon ground black pepper

Description

These Chai Snickerdoodles offer a sophisticated update to the classic holiday cookie by infusing the dough with a warm, aromatic masala chai spice blend. With a soft, pillowy center and a crisp, spiced sugar coating, they deliver deep heritage flavors in only 30 minutes.

Ingredients

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

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Instructions

Preheat your oven to 375℉ (190℃) and line three large baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cream of tartar until well combined.
In a large bowl, use an electric mixer to cream the room-temperature butter and the granulated sugar for 3 minutes until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Turn the mixer to low speed and gradually add the dry flour mixture to the wet ingredients, mixing just until the flour disappears.
In a small bowl, whisk together the coating sugar with the cinnamon, cardamom, cloves, ginger, and black pepper.
Scoop approximately 1.5 tablespoons of dough, roll into a ball, and roll through the chai spice mixture until completely coated.
Place balls on the prepared baking sheets 2 inches apart and bake for 10 minutes until edges are set but centers remain soft; cool on a wire rack.

Notes

To ensure your cookies have the perfect chewy texture, avoid over-baking; they should look slightly soft in the middle when removed from the oven. If you prefer a more intense spice profile, you can double the black pepper for an authentic masala chai heat.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American