Chai Snickerdoodles
These warming chai snickerdoodles are wonderful to include in your fall baking rotation. They're easy to make and don't take long at all!
Servings 36 cookies
Calories 122kcal
Ingredients
For the cookies
- 2 ¾ cup flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter
- 1 ½ cup sugar
- 2 large eggs
- 4 tablespoons granulated sugar
- 1 tablespoon chai spice (see notes)
Instructions
- Pre-heat oven to 400°F (20°C). Line a baking sheet with parchment paper.
- Stir together dry ingredients in a medium bowl and set aside. In a small bowl, make the Sugar & Spice mixture by stirring together all the ingredients until well-combined.
- In a mixer fitted with the paddle attachment, cream butter and sugar until white and fluffy. Beat in eggs one at a time. In batches, blend in dry ingredients.
- Shape dough into evenly-sized, small balls. Roll balls in Sugar & Spice mixture. Place 2 inches apart on the lined cookie sheet. Bake 8 to 10 minutes. Let sit one minute, then cool on a wire rack. Store in an airtight container up to one week.
Notes
To make chai spice, combine the following:
- 1 ½ teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 big pinch freshly-cracked black pepper
Nutrition
Serving: 1cookie | Calories: 122kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 91mg | Potassium: 44mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 171IU | Vitamin C: 0.04mg | Calcium: 6mg | Iron: 1mg
