I start each and every morning with an ice cold chai latte – and would like to end each and every evening with a freshly baked snickerdoodle – so the marriage of these two favorites sounded absolutely heavenly when I stumbled across this intriguing recipe on Taste of Home last month. The reality far exceeded even my expectations; the addition of ginger and green cardamom – two mainstays of traditional masala chai – took the beloved cookie of my childhood to a whole new level of awesome. These are fan-freaking-tastic slightly warm, so there’s no reason to hold off diving in until they’re completely cool. Enjoy in moderation!
CHAI SPICE SNICKERDOODLES
Yield: 4 dozen cookies
- 2 cups sugar
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cardamom
- 1 cup unsalted butter, softened to room temperature
- 2 large fresh eggs
- 1 1/2 tsp pure vanilla extract
- 2 3/4 cup all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/8 tsp salt
- In a small bowl, combine the sugar, cinnamon, ginger, cardamom and allspice. Remove 1/2 cup sugar mixture to a shallow bowl; set aside.
- In a large bowl, cream butter and remaining sugar mixture until light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Cover dough and refrigerate for 2 hours.
- Preheat oven to 350°F/175°C. Shape chilled dough into 1 1/2-inch balls; roll in reserved sugar mixture. Place 2 in. apart on parchment paper-lined baking sheets and bake in preheated oven for 10-12 minutes. Cool for 2 minutes before removing from pans to wire racks.