Sunday, October 28

In the Kitchen: Chai Snickerdoodles

A plain old snickerdoodle is usually my go-to cookie, but recently I had a chai snickerdoodle that was perfectly spicy and a little less sugary sweet than the traditional snickerdoodles I've had in the past.  I attempted a couple of recipes, and this one is the closest to the bakery treat I tried.  Mmmm... fall baking at its best!


2 1/3 cups all purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup unsalted butter (2 sticks), room temperature
1 1/2 cups sugar
2 eggs
3/4 teaspoon cinnamon
3/4 teaspoon cardamom
1/4 teaspoon dried ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg


Preheat oven to 350 degrees. Prepare at least 2 cookie sheets with parchment paper.

In a medium bowl, combine dry ingredients (flour, baking soda, cream of tartar, salt, cinnamon, cardamom, ginger, cloves, and nutmeg). Set aside.

In stand mixer, cream together butter and sugar until light and fluffy. Add eggs, one at a time.  Slowly add dry ingredients to wet ingredients, and mix until combined.

Form dough into 2 inch balls and place on the baking sheet. Leave space for cookies to spread. Bake for approximately 13-15 minutes.  Remove cookies and transfer the parchment paper to a cooling rack.

Photo Credit: The Novice Chef   

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