Description
Delicious chai snickerdoodle cookies with warm spices.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, cream of tartar, baking soda, salt, cinnamon, ginger, cardamom, and cloves.
- In another bowl, beat butter and sugar until creamy.
- Add egg and vanilla, mixing until combined.
- Gradually add dry ingredients to wet ingredients, mixing well.
- In a small bowl, combine sugar and cinnamon for rolling.
- Form dough into balls, then roll in cinnamon-sugar mixture.
- Place on baking sheets lined with parchment paper.
- Bake for 10-12 minutes until edges are set.
- Cool on baking sheets for a few minutes before transferring to wire racks.
Notes
- Store cookies in an airtight container.
- For a chewier texture, underbake slightly.
- Use fresh spices for better flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: chai snickerdoodle cookies