chai snickerdoodles

Wonderfully Warm and Scrumptious Chai Snickerdoodles

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For 10 years, I was in Catholic schools. 8 Years of that I was at the same tiny, little school. There were never more than like 200 kids total K-8. Every year we reviewed the same stuff it felt like. That’s not true in retrospect, but from 3rd through 8th grade we always had a poetry unit. I was (still am) a very sensitive kid who cared a lot about her grades and the opinions of her family. The only thing was was that even though I cared about my grades, I wasn’t always willing to do the work for the grades. This caused a lot of anxiety, stress, and tears. Poetry was always one of those triggers especially in like 3rd and 4th grade. In 5th grade, I finally started to get the hang of it.

I remember being in 5th grade, and we had to write a poem using onomatopoeia. I wrote a poem describing Christmas at our house. My mom’s snickerdoodles made it into my poem. In fact, a lot of the smells and sounds from the holiday candy making and cookie baking made it. My teacher typed all of our poems up for us because this was like 1999, and none of us really knew how to type or even had access to computers at home. I did, but that typing thing took me a while. Anyway, I presented my mom with that poem in one of her gifts. She cried. I wonder if she remembers that…

Needless to say that snickerdoodles are some of my favorite cookies… especially my mom’s. I’m almost loathe to try some that aren’t hers, but really? Who can pass up chai snickerdoodles? That extra depth of flavor and warmth from the chai will floor you! 

While the holiday season is over, that doesn’t mean winter is over. There’s still so much time to have your house smell like winter and baked cookies. These chai snickerdoodles will make your house smell like a winter wonderland. There are some flavors and smells that make me immediately transport into the romance of each season. Chai, cinnamon, and nutmeg are huge for me especially for winter and sometimes fall.

Thanks to Averie at Averie Cooks for this OUTSTANDING recipe!

Ingredients 

Dough

  • 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

For Rolling

  • 1/4 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
  7. For Rolling – In a small bowl, combine sugar, cinnamon, cardamom, ginger, cloves, and stir to combine.
  8. Dredge each mound of dough through cinnamon-sugar.
  9. 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; don’t 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 don’t use a rack.
  10. 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.

 

Make sure to check out the original source for more outstanding recipes and some great step-by-step photos and instructions: Averie Cooks.

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