Chai Snickerdoodles

Why make regular snickerdoodle cookies when you could have these spiced chai snickerdoodles instead? Perfectly paired with your favorite hot beverage.

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Snickerdoodles are a pretty great cookie all year round, but in an attempt to make it a little special for the holidays I decided to literally spice up the coating a bit more and made them chai spiced! They certainly do not suck.

Dare I recommend serving these with a hot mug of homemade vanilla chai? Or a cinnamon hot chocolate? Heck, gift the homemade mix of either with a bag of these cookies to friends or family.

And that my friends is my last recipe for #ChristmasCookies week. That is not to say that I won’t be baking any other cookies between now and the end of the year. But while you wait, check out all these other great ideas:

Friday Christmas Cookie Recipes

• Big Soft Ginger Cookies from Jolene’s Recipe Journal
• Chocolate Peanut Butter Snowballs from Kate’s Recipe Box
• Chocolate Peppermint Crunch Cookies from Karen’s Kitchen Stories
• Christmas Ritz Cracker Cookies from Jen around the world
• Cinnamon Toast Macaron from A Kitchen Hoor’s Adventures
• Cranberry Pistachio Biscotti from Sweet Beginnings
• Cranberry Thumbprint Cookies from Cheese Curd In Paradise
• Double Chocolate Cherry Almond Oatmeal Cookies from Magical Ingredients
• Gluten Free Brownie Cookies from Family Around the Table
• Grinch Cookies from Devour Dinner
• Italian Pistachio Cookies from Take Two Tapas
• Old-Fashioned Jubilee Jumbles Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Peppermint Cookies from Daily Dish Recipes
• Peppermint Shortbread from A Day in the Life on the Farm
• Reindeer Cookies from Kathryn’s Kitchen Blog
• Sugar Cookie Bars from Leftovers Then Breakfast
• Thumbprint Cookies from Palatable Pastime
• White chocolate cranberry oatmeal cookies from Art of Natural Living

Three years ago: Brown Butter Chocolate Chip Cookies

Five years ago: Weekly Meal Plan #38 – Thanksgiving Edition

Six years ago: Homemade Instant Oatmeal

Seven years ago: Pear-Cranberry Sauce

Eight years ago: Gluten-Free Chipotle Cornbread Muffins

Nine years ago: Streusel-Topped Milky Way Apple Butter Bread

CHAI SNICKERDOODLES

Print

Yield: 18 cookies Prep Time: 45 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COOKIES

• 2 cups all-purpose flour
• 1-1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp cream of tartar
• 1/2 cup (1 stick) unsalted butter, melted and cooled to almost room temperature
• 1-1/2 cups sugar
• 1 egg, room temperature
• 1 Tbsp milk
• 1 tsp vanilla extract

COATING

• 1/4 cup granulated sugar
• 1-1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp ground cardamom

Directions

1. In a medium bowl, Whisk together flour, baking soda, salt, and cream of tartar. Set aside.
2. In a large bowl, beat together the butter and sugar until creamy, about 3 minutes. Add egg, milk, and vanilla and beat until combined. Gradually add flour mixture, mixing until just combined. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
3. Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats. Combine coating ingredients in a shallow bowl.
4. Roll tablespoons of dough into balls and roll in the spiced sugar coating, shaking off any excess. Place on prepared cookie sheets, about 2 inches apart.
5. Bake 8-10 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.

Source: Adapted slightly from my Snickerdoodles.

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