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Chai Snicker-Doodles

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I do not generally bake very often, but I do have a handful of fail-proof cookies that I turn to.  For whatever reason, I am generally reluctant to try new cookie recipes because half of the time, they are just okay.  And for the time spent, I wished that I had just turned to an old faithful.  I love the flavor of Chai and the thought of a cardamom-cinnamon sugar topping was really intriguing.  These cookies are fantastic – and the recipe is now considered and old faithful.

 Chai Snickerdoodles

  • 2-2/3 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda ½ teaspoon salt
  • 2 sticks unsalted butter
  • 1-1/2 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1-1/2 teaspoons vanilla extract

Spiced Sugar

  • 2 teaspoons ground cardamom
  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon

Preheat oven to 375 Fahrenheit.  Line two baking sheets with parchment paper. 

Sift together the flour, cream of tartar, baking soda, and salt. 

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Beat the butter and sugar in a medium sized bowl with an electric mixer at high speed until the mixture is light in color and texture, about 3 minutes.  One at a time, beat in the eggs, then the vanilla. 

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Reduce the speed to low.  In four equal additions, add the flour mixture, beating the dough until it is smooth after each addition.

To make the spiced sugar, combine the cardamom, sugar and cinnamon n a small bowl. 

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Using a level tablespoon of dough, roll the dough into walnut-sized balls.  A few at a time, toss the balls in the spiced sugar to coat, and place about 2 inches apart on the cookie sheets. 

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Sprinkle the top of each cookie with a bit of additional sugar.

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Bake until the edges of the cookies are crisp and lightly browned, but the centers are still a bit soft, about 10 minutes.  Cool on the sheets for a few minutes, the carefully transfer to a wire cake rack to cool completely.

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Adapted from:  “Sweet!” by Mani Niall (DaCapa/Marlow & Co., a member of Perseus Books Group, 2008)