Chai-Spiced Snickerdoodles



I've made these Chai Snickerdoodle cookies twice already and both times they've turned out great! I tweaked the recipe a bit, here and there, and had to make do (twice) with lost ingredients, but they've still been wonderful. I also burnt a couple batches in the St. Louis oven so I was looking forward to trying them again in Atlanta.





The only downside is that since they're rolled in chai spices and some sugar before baking, it's hard to tell when they're done! Some of them ended up crispier than I wanted (I'm not a fan of crispy cookies) while some were still chewy on the inside.


The first time I made them, I only rolled them in the spices and the sugar. Turns out, you can't hardly taste the spices that way. The second time around, I put half the amount of spices into the batter first, and then still rolled them in, just to get that pretty spiced look.


Sanjana wasn't a fan of these, and I guess they're more adult cookies. I felt bad, but I'll make her some regular chocolate chip ones sometime soon. Other than her, I've yet to find someone who hasn't enjoyed these! Since I made so many, I made little bags of them for some of my friends. They're not too sweet and would be great with tea/coffee.




They still have more cinnamon than anything else, hence the name Snickerdoodle, but I love masala chai and chai flavored anything, so I had to put a twist on the old :)


Chai-Spiced Snickerdoodle Cookies
Makes about 3 dozen
Adapted from here



1 1/2 cup sugar
1 stick of butter, soft
1/4 cup canola oil
2 large eggs at room temp
2 3/4 cup AP flour
2 tsp cream of tartar*
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp ground cloves
1/8 tsp ground cardamom


Mix these separately in a dry bowl:
1 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves
1/8 tsp cardamom
1/4 cup granulated sugar


Preheat oven to 350 degrees F.
In a bowl, cream the sugar and the butter with an electric beater till fluffy, about 5 minutes.
Add the oil and the eggs one at a time, beating after each addition.
Slowly add in the dry ingredients (minus the separate bowl of spices+sugar) and lower beater to the slowest speed (or take a spatula and fold it in--over-beating can result in tough cookies)
Make balls of dough and roll each in the mixture of spices before placing it on a baking sheet. 
Bake 8-10 minutes and cool before removing. 


Enjoy!

Comments

  1. i love the idea of adding chai. yum!

    ReplyDelete
  2. Adding these to my Christmas baking! I have a chai spice mix from a local company (The Spice House in Milwaukee, WI), and have been looking forward to baking something exactly like this... Thanks!!

    ReplyDelete
  3. Bookmarked for the next time i make cookies! YUM!

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