Chewy Chai Spiced Snickerdoodles
Coated in sugar and chai spices, these chewy chai spiced snickerdoodles are the perfect cookie for the holidays.
Servings: 32 cookies
Calories: 138kcal
Ingredients
Snickerdoodle Cookie
- 1 cup unsalted butter room temperature
- 1 ½ cups granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 ¾ cups all purpose flour
- 1 ½ tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
Chai Spice Mixture
- ¼ cup granulated sugar
- 1 tbsp earl grey tea powdered
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ¼ tsp ground star anise
- ¼ tsp ground ginger
Instructions
- Cream butter and sugar until light and fluffy.
- Add the egg, vanilla extract, and almond extract and mix until combined
- Add the flour, cream of tartar, baking soda, and salt. Gently fold the dry ingredients into the wet ingredients until combined.
- Let dough rest for 20 minutes in the fridge.
- Preheat oven to 350 degrees F (177 degrees F).
- Prepare 2 baking sheets by covering them with parchment paper.
- Add the earl grey tea to a spice grinder and pulse until it turns to powder.
- Combine all the ingredients for the chai spice mixture in a bowl. Mix until combined.
- Use a 2 tbsp cookie scoop (small cookie scoop) to scoop the dough into your hand.
- Roll into a ball. Drop the dough ball into the chai spice mixture and coat with the mixture. Repeat this process one more time to ensure the dough is full coated.
- Place dough on the prepared baking sheet. Flatten with the palm of your hand.
- Bake for 9-11 minutes until the edges start to brown.
- Chill for 5 minutes on the baking sheet before transferring to a cooling rack to cool completely.
Nutrition
Serving: 1cookie | Calories: 138kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 76mg | Potassium: 42mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 192IU | Vitamin C: 0.02mg | Calcium: 6mg | Iron: 1mg