Spicy Chai Snickerdoodles
"I wanted to make a yummy cookie that had a spicy chai taste, and I love snickerdoodles; this satisfied my craving [: I Enjoy these with cold or steamed milk!
Note: For the "contents of 2 chai tea bags" ingredient, cut 2 bags of chai tea, and empty the contents into a food processor, pulsing until the leaves become very fine."
- Ready In:
- 22mins
- Ingredients:
- 12
- Yields:
-
48 cookies
ingredients
- 2 cups sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1⁄2 teaspoon nutmeg
- contents of 2 chai tea teabags, pulsed in a food processor
- 1 cup butter, softened
- 2 large eggs
- 1 1⁄2 teaspoons vanilla extract
- 2 3⁄4 cups all-purpose flour
- 1⁄4 teaspoon salt
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
directions
- Preheat the oven to 350°F.
- Line a cookie sheet with parchment paper.
- In a large bowl, combine sugar, cinnamon, ginger, nutmeg, and tea.
- Remove 1/2 cup of the spice mixture and place in a small bowl. (You will use this to roll the dough in prior to baking.).
- Add butter to blarge bowl and cream with sugar mixture until fluffy.
- Beat in eggs, one at a time, and vanilla extract.
- In a medium bowl, whisk together flour, salt, cream of tartar, and baking soda.
- Add to sugar mixture and stir until fully incorporated.
- Shape dough into 1 inch balls and roll in reserved sugar-spice mixture.
- Note: if dough is too sticky, refridgerate for 30 minutes to an hour before rolling in sugar-spice and baking.
- Press dough lightly on baking sheet.
- Bake for 12 minutes or until edges are firm to the touch, but not quite browned.
- Cool for 3 - 5 minutes.
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RECIPE SUBMITTED BY
Barbell Bunny
United States
<p>I am an amateur cook and baker, but I love experimenting with new recipes and adapting them to my tastes, macros, and dietary preferences.</p>
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