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Chai Snickerdoodles

 Chai Snickerdoodles
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
78 ServingsPrep: 30 min. Bake: 10 min./batch

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 McCormick® Pure 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°

2 of 2

Chai Snickerdoodles (continued)

Directions (continued)

  • 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.