Chai-Spiced Snickerdoodles
A delightful twist on the classic snickerdoodle, enhanced with the warm flavors of chai spices for a unique and comforting cookie experience.
Ingredients
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon (plus more for rolling)
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and nutmeg) until well blended.
- In a separate bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Mix in the eggs one at a time, followed by the vanilla extract, ensuring everything is well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- In a small bowl, mix extra cinnamon with sugar for rolling. Scoop out tablespoon-sized balls of dough, roll them in the cinnamon-sugar mixture, and place them on the prepared baking sheet.
Baking
- Bake the cookies in the preheated oven for about 10 minutes or until the edges are lightly golden.
- Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
Notes
Use fresh spices for optimal flavor. Chilling the dough for 30 minutes can help maintain cookie shape while baking. They are best when slightly underbaked for a chewy texture. Consider drizzling a glaze of powdered sugar and water after cooling for an elevated touch.