Chai Snickerdoodle Cookies

• Vegetarian

• Produce

  • 2 tbsp Chai tea leaves
  • 1/2 tsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/3 cup Brown sugar, light packed
  • 1 1/4 tsp Cardamom
  • 3 tsp Cinnamon
  • 1/2 tsp Clove, Ground
  • 1/4 tsp Cream of tartar
  • 3/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted

Found on averiecooks.com

Description

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tablespoons chai tea leaves, pulsed in food processor until finely ground
• 1 teaspoon cinnamon
• 3/4 teaspoon cardamom
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt, optional and to taste
• 1/4 cup granulated sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon cardamom
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Directions

• Dough - To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 minutes. Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, light and fluffy, about 3 minutes. Stop, scrape down the sides of the bowl, and add the add the flour, chai tea, cinnamon, cardamom, baking soda, ginger, cloves, cream of tartar, optional salt, and beat on low speed until just combined, about 1 minute. Using a medium 2-inch cookie scoop or your hands, form approximately 12 equal-sized mounds of dough (2 heaping tablespoons each), roll into balls, and flatten about halfway. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. For Rolling - In a small bowl, combine sugar, cinnamon, cardamom, ginger, cloves, and stir to combine. Dredge each mound of dough through cinnamon-sugar. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked in the center; dont overbake for soft, pillowy cookies. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and dont use a rack. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. Adapted from The Best Snickerdoodles