Chai Spice Snickerdoodles
These Chai Spice Snickerdoodles are going to be your new favorite Christmas cookie. Rolled in sugar & a DIY chai spice blend to create a warm, spicy cookie.
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs, room temperature
- 2 3/4 cup all-purpose flour
- 2 tsp. cream of tarter
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
- 1/2 tsp. cardamom
- 1/4 tsp. ground ginger
- 1/4 tsp. allspice
- 1/4 tsp. cloves
- 1/2 cup granulated sugar
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.