Chai Spiced Snickerdoodles cookies. An easy recipe to make rolled in some spices such as chia and cinnamon, ginger and all spice.
Chai Spiced Snickerdoodles cookies.
Obtain the ingredients need for these spicy cookies and make them.
In a bowl beat together the butter with the sugar until light and fluffy.
Add the egg and vanilla extract and beat for 1 more minute.
Mix in the flour, cream of tartar, baking soda and cinnamon and beat until all the ingredients are incorporated.
Combine all the rolling ingredients.
Scoop out around 1 Tbsp cookie dough and roll between the palms of your hands to shape into balls.
Roll the dough balls into the sugar chai mixing, making sure they are evenly coated. Transfer to the baking pan. Bake until golden brown and leave to cool on a cooling rack.
Serve in a bowl or a plate and enjoy with some nice coffee or tea.
Other Notes.
I love them as is but you can also frost them with vanilla buttercream.
They last, stored in an airtight container for up to 4 days. You can also freeze the balls, coated with the cinnamon sugar and before baking them. Once you are ready to serve them pop them in the oven for around 16 minutes.
Chai Spiced Snickerdoodles Cookies
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minutesChai Spiced Snickerdoodles cookies. An easy recipe to make rolled in some spices such as chia and cinnamon, ginger and all spice.
Ingredients
½ Cup butter
½ Cup sugar
1 Tsp vanilla extract
1 Egg
1 Tsp cream of tartar
½ Tsp baking soda
½ Tsp cinnamon
1 ½ Cups flour
- For rolling:
½ Cup sugar
1 Tsp cinnamon
½ Tsp ginger
½ Tsp cardamom
½ Tsp allspice
Directions
- Preheat the oven to 350 degrees. Line a baking pan with parchment paper and set aside.
- In a bowl beat together the butter with the sugar until light and fluffy.
- Add the egg and vanilla extract and beat for 1 more minute.
- Mix in the flour, cream of tartar, baking soda and cinnamon and beat until all the ingredients are incorporated.
- Combine all the rolling ingredients. Scoop out around 1 Tbsp cookie dough and roll between the palms of your hands to shape into balls.
- Roll the dough balls into the sugar chai mixing, making sure they are evenly coated. Transfer to the baking pan.
- Take to the oven and bake for 12 minutes or until puffed and golden brown.
Notes
- ● The cream of tartar gives these cookies the tanginess that make snickerdoodles so famous
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