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Chai Snickerdoodles Recipe

When I think of winter, I think of two things. Warm cookies and a chai. My recipe combines the two in my favorite cookie recipe—snickerdoodles! —Evangeline Bradford, Erlanger, Kentucky

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Chai Snickerdoodles Recipe

Prep: 30 min. Bake: 10 min./batch

Yield: 78 Servings

30 10 40

Ingredients

2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1 cup butter, softened
2 eggs
1-1/2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/8 teaspoon salt

Directions

In a small bowl, combine the sugar, cinnamon, ginger, cardamom and allspice. Remove 1/2 cup sugar mixture to a shallow bowl; set aside.
In a large bowl, cream butter and remaining sugar mixture until light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well.
Shape into 1-1/2-in. balls; roll in reserved sugar mixture. Place 2 in. apart on parchment paper-lined baking sheets. Bake at 350° for 10-13 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Yield: 6-1/2 dozen.

Nutritional Facts 1 cookie equals 59 calories, 3 g fat (2 g saturated fat), 12 mg cholesterol, 38 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.

Originally published as Chai Snickerdoodles in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p76