“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
YIELD:
48 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F.
  2. Line a cookie sheet with parchment paper.
  3. In a large bowl, combine sugar, cinnamon, ginger, nutmeg, and tea.
  4. 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.).
  5. Add butter to blarge bowl and cream with sugar mixture until fluffy.
  6. Beat in eggs, one at a time, and vanilla extract.
  7. In a medium bowl, whisk together flour, salt, cream of tartar, and baking soda.
  8. Add to sugar mixture and stir until fully incorporated.
  9. Shape dough into 1 inch balls and roll in reserved sugar-spice mixture.
  10. Note: if dough is too sticky, refridgerate for 30 minutes to an hour before rolling in sugar-spice and baking.
  11. Press dough lightly on baking sheet.
  12. Bake for 12 minutes or until edges are firm to the touch, but not quite browned.
  13. Cool for 3 - 5 minutes.

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