Chai Spice Snickerdoodles

• Vegetarian

• Produce

  • 1/4 tsp Ginger, ground

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 3/4 cups All-purpose flour
  • 1/4 tsp Allspice
  • 1 tsp Baking soda
  • 1/2 tsp Cardamom
  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 2 tsp Cream of tartar
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 1/2 cups Sugar

• Dairy

  • 1 cup Butter

Found on megseverydayindulgence.com

Ingredients

• 1 cup butter, room temperature
• 1 1/2 cups sugar
• 2 large eggs
• 2 3/4 cups all-purpose flour
• 2 tsp. cream of tartar
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/2 tsp. cardamom
• 1/4 tsp. ground ginger
• 1/4 tsp. allspice
• 1/4 tsp. ground cloves
• 1/2 cup granulated sugar

Directions

• Cream together the butter and sugar until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, until incorporated. In a bowl, combine the flour, cream of tarter, baking soda and salt. Add to the creamed mixture and mix until just incorporated. Cover dough with plastic wrap and refrigerate for 1 hour. Preheat oven to 350 degrees F. In a small bowl, combine the cinnamon, cardamom, ginger, allspice, cloves and sugar. Using a cookie scoop, scoop dough into even sized balls. Roll them in your hands until perfectly round. Roll them in the spiced sugar and place on an ungreased cookie sheet, 2 inches apart. Bake for 10 minutes. Leave on the cookie sheet for 1 minute then remove to a cooling rack to cool completely.