The kids are obsessed with snickerdoodles, so to keep things interesting for us, we had to play around with the flavors. While we are solidly on team chocolate chip, the addition of the chai influenced spices took this cinnamon sugar cookie to new heights. By adding the ginger, cardamom, cloves and allspice, the cookie went from a childhood favorite to something a little more grown-up. We will make this version any time.
Salted Butter Chai Spiced Snickerdoodles
Makes about 12-15 cookies
½ cup room temperature salted butter
¾ cup sugar
1 1/3 cup flour
½ tsp. baking soda
1 tsp. cream of tartar
½ tsp. salt
2 tablespoons sugar
1 tsp. cinnamon
½ tsp. ginger
¼ tsp. cloves
¼ tsp. allspice
¼ tsp. cardamom
Preheat oven to 350
Line a baking sheet with parchment and set aside.
In a stand mixer with the paddle attachment, cream the butter and sugar together until light and fluffy.
While the butter and sugar beat, in a bowl whisk together the flour, baking soda, cream of tartar and salt.
Add egg to sugar and butter and mix well, then add the dry ingredients. Mix until incorporated.
Mix rest of sugar and spices in a bowl.
Pinch off a piece of dough and roll into about 1 inch balls. Roll until covered in cinnamon sugar and place on baking sheet about 2 inches apart. Cookies will spread.
Bake for about 9-11 minutes and cool on tray.
A square meal is satisfying, nourishing, complete.
A round table includes all.