Chai-Spiced Snickerdoodles

$- 2 ¾ cups all-purpose flour - 1 cup unsalted butter, softened - 1 ½ cups granulated sugar - 2 large eggs - 1 teaspoon pure vanilla extract - 1 teaspoon baking soda - 1 teaspoon cream of tartar - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground cardamom - ½ teaspoon ground ginger - ¼ teaspoon ground cloves - ¼ cup granulated sugar (for rolling) - 1 tablespoon ground cinnamon (for rolling) Chai-spiced snickerdoodles are a delightful twist on the classic cookie. The main ingredients create a rich base. The butter gives them a soft texture. The eggs add moisture and help bind everything together. Vanilla extract brings a lovely aroma. The spices are where the magic happens. The baking soda and cream of tartar help the cookies rise and add that classic snickerdoodle tang. Salt enhances the flavors. The cinnamon, cardamom, ginger, and cloves blend together beautifully. They create a warm, cozy flavor that reminds you of chai tea. Finally, the sugar coating makes them extra special. Rolling the dough in the cinnamon-sugar mix adds sweetness and a nice crunch. You can find the full recipe for these cookies to enjoy at your next gathering or cozy night in. - Preheat oven to 350°F (175°C). - Line the baking sheet with parchment paper. This helps the cookies slide off easily. - In a bowl, whisk together: - 2 ¾ cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon cream of tartar - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground cardamom - ½ teaspoon ground ginger - ¼ teaspoon ground cloves - Set aside this dry mixture for later. - In a large bowl, cream together: - 1 cup unsalted butter, softened - 1 ½ cups granulated sugar - Beat until fluffy, about 2-3 minutes. - Add in 2 large eggs, one at a time, mixing well after each. - Mix in 1 teaspoon pure vanilla extract until smooth. - Gradually mix in the reserved dry ingredients. - Stir gently until the dough forms. Be careful not to overmix, or your cookies may turn out dense. - In a small bowl, combine: - ¼ cup granulated sugar (for rolling) - 1 tablespoon ground cinnamon (for rolling) - Portion the dough, roll it into balls, and coat each ball in the cinnamon-sugar mixture. - Place the dough balls on the prepared baking sheet, leaving about 2 inches between each ball. - Bake for 10-12 minutes, until the edges are lightly golden. - Let them cool on the sheet for about 5 minutes before moving to a wire rack. This cooling time helps them set perfectly. Enjoy your Chai-Spiced Snickerdoodles! For the full recipe, check out the detailed instructions. To make your Chai-Spiced Snickerdoodles just right, avoid overmixing the dough. Mix until the ingredients combine, but don’t go too far. Overmixing leads to tough cookies. Once baked, let the cookies cool properly. Cooling them on a wire rack helps them set. This method gives you that perfect, soft center. Chai is all about the spices! Try mixing in different chai spices to find your favorite blend. You can play with cardamom, ginger, or even black pepper. For an extra layer of flavor, add a pinch of nutmeg. This tiny change can elevate your cookies! Serve your warm snickerdoodles with a cup of chai. The warmth of the cookies pairs perfectly with the tea. Before serving, dust them with extra cinnamon. This not only looks great but also adds a lovely cinnamon aroma. For the full recipe, check out the detailed instructions above. {{image_4}} If you need a gluten-free option, it's simple. Just substitute all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for the best texture. This swap keeps your cookies soft and delicious. For a vegan twist, use vegan butter instead of regular butter. Replace the eggs with flax eggs, which are made by mixing ground flaxseed with water. This change allows you to enjoy these cookies without any animal products. They still taste amazing and have a great texture. You can make these cookies even more exciting. Try adding white chocolate chips or chopped nuts for a fun twist. The creamy chocolate or crunchy nuts add texture and flavor. You might also experiment with spices. Star anise or nutmeg can give a unique taste. It’s all about finding what you love. For the full recipe, check out the earlier section! Store your Chai-Spiced Snickerdoodles in an airtight container at room temperature. This method keeps them fresh and soft. They taste best when eaten within one week. Remember, the warmer weather can dry them out faster. You can freeze unbaked cookie dough or the baked cookies. This gives you the option to enjoy them fresh later. If you freeze the dough, scoop it into balls first. Then, wrap them tightly and store them. For baked cookies, let them cool completely before freezing. Thaw and bake or enjoy within three months. If your cookies lose their softness, don’t fret. Reheat them in the oven for a few minutes. This method brings back their warm, chewy texture. Enjoy these tasty treats just like when they were fresh! For the full recipe, check out the detailed instructions above. Yes, you can customize spices based on preference. Chai spices often include cinnamon, cardamom, ginger, and cloves. If you love other flavors, feel free to add nutmeg or even black pepper. Each spice adds its own charm, and you can create a cookie that suits your taste. The key is to keep the balance of flavors. Enjoy experimenting! To make your Snickerdoodles chewier, use more brown sugar and underbake them slightly. Brown sugar has more moisture than white sugar, which helps create that soft texture. When you bake, pull them out when they are lightly golden at the edges but still soft in the center. They will firm up as they cool, giving you that perfect chewy bite. Yes, you can adjust the cookie size and baking time accordingly. If you want mini cookies, scoop smaller amounts of dough. Just remember to reduce the baking time to about 8-10 minutes. Keep an eye on them to avoid overbaking. This way, you can enjoy smaller treats without losing any flavor. These chai-spiced snickerdoodles are easy to make and full of flavor. We covered the main ingredients, step-by-step instructions, tips for perfect texture, variations for dietary needs, and storage tips. Experiment with spices to find your favorite taste. These cookies are great fresh or frozen. Enjoy them with warm chai for the best experience. Get baking and share these delicious treats with friends!$

Indulge in the warmth of Chai-Spiced Snickerdoodles with this easy and delightful recipe! These soft and flavorful cookies are infused with aromatic spices like cinnamon, cardamom, and ginger for a cozy treat that pairs perfectly with your favorite chai. In just 30 minutes, you can bake up a batch of 24 delicious snickerdoodles that will impress family and friends. Click through to discover the step-by-step guide and unique tips for serving these delightful cookies!

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Ingredients

2 ¾ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground cardamom

½ teaspoon ground ginger

¼ teaspoon ground cloves

1 cup unsalted butter, softened to room temperature

1 ½ cups granulated sugar (plus additional for rolling)

2 large eggs

1 teaspoon pure vanilla extract

¼ cup granulated sugar (for rolling)

1 tablespoon ground cinnamon (for rolling)

Instructions

Start by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to ensure easy removal of the cookies later.

In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, and the warm spices: ground cinnamon, cardamom, ginger, and cloves. Set this dry mixture aside for now as you focus on the wet ingredients.

In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and 1 ½ cups of sugar until the mixture becomes light and fluffy. This will take about 2-3 minutes.

Crack the eggs into the mixture one at a time, beating well after each addition. Follow this by adding in the vanilla extract, mixing until just combined for a beautifully smooth batter.

Gradually incorporate the reserved flour mixture into the wet ingredients. Mix gently until the dough comes together; be careful not to overmix, as this can lead to dense cookies.

In a small bowl, combine the ¼ cup of granulated sugar with the tablespoon of ground cinnamon. This will create a sweet and spicy coating for your cookies.

Using a cookie scoop or a tablespoon, portion out the dough and roll each piece into a ball. Then, roll each dough ball in the cinnamon-sugar mixture until they are thoroughly coated.

Place the coated dough balls on the prepared baking sheet, ensuring there is about 2 inches of space between each ball to allow for spreading during baking.

Slide the baking sheet into the preheated oven and bake for 10-12 minutes, or until the edges of the snickerdoodles are just lightly golden. Don’t worry if the centers look a little underbaked; they’ll continue to set as they cool.

Once baked, let the cookies cool on the baking sheet for about 5 minutes before gently transferring them to a wire rack. Allow them to cool completely on the rack, which will help them develop the perfect texture.

Prepzeit: 15 minutes | Gesamtzeit: 30 minutes | Portionen: 24 cookies

- Presentation Tips: For an inviting touch, serve the snickerdoodles warm alongside a steaming cup of chai. Dust them lightly with additional cinnamon just before serving for an aromatic and appealing presentation.