Chai Spiced Snickerdoodles

Snickerdoodles are an all-time favorite, but let’s give them a fusion makeover by spicing them with chai flavors!

We’re using a standard snickerdoodle base (I like to use brown sugar because it not only adds moisture, but also delicious undertones of molasses), and rolling the prepared dough in sugar and the holy trifecta- cardamom, ginger, and cinnamon.

These cookies are so warming and flavorful, and go perfect with a hot cup of coffee, or better yet, chai 😉

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Chai Spiced Snickerdoodles

Course Dessert, Tea Time

Cuisine Fusion

Keyword Baking, Cookies, Fusion, Spices

Servings 18 Cookies

Ingredients

Chai Spice Mixture

• ¼ cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom

Cookies

• 2 ¾ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon ground cardamom
• ¼ teaspoon salt
• 1 ½ cups light brown sugar
• 1 cup unsalted butter, at room temperature
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

Prepare Chai Spice Mixture

1. In a medium bowl, stir together all ingredients until thoroughly combined. Set aside.

Prepare Cookies

1. In a bowl, combine all-purpose flour, cream of tartar, baking soda, cardamom, and salt. Set aside.
2. In a large bowl, cream together brown sugar and butter at medium high speed until light and fluffy, about 3 minutes. Add eggs and vanilla and beat until thoroughly combined, about one minute.
3. Gently add flour mixture to the creamed butter, and mix on low speed until a cohesive dough is formed. Transfer the prepared cookie dough to a covered container and refrigerate for one hour.

4. Preheat oven to 375°F and set aside two parchment lined baking sheets.

5. Remove cookie dough from the refrigerator and shape it into 2-inch balls (about 1½-2 tablespoons worth of dough). Roll the balls around in the prepared chai spice mixture and place them 2-inches apart on prepared baking sheets.
6. Bake until the edges are lightly browned, about 10 to 12 minutes. Remove from oven and cool for 5 minutes, then transfer to a wire rack to cool completely.