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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
  • Total Time
    Prep: 30 min. Bake: 10 min./batch
  • Makes
    6-1/2 dozen

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 large 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-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.
Nutrition Facts
1 cookie: 59 calories, 3g fat (2g saturated fat), 12mg cholesterol, 38mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.
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