Spiced Chai Snickerdoodles

$To make spiced chai snickerdoodles, you need some key ingredients. Here is the list: - 2 ¾ cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - ½ teaspoon salt - 1 tablespoon ground cinnamon - 1 teaspoon ground ginger - ½ teaspoon ground cardamom - ¼ teaspoon ground cloves - 1 cup unsalted butter, softened - 1 ½ cups granulated sugar - 2 large eggs, at room temperature - 1 teaspoon vanilla extract - ⅓ cup granulated sugar (for rolling) - 1 tablespoon ground cinnamon (for rolling) Each ingredient plays a role in making these cookies soft and flavorful. The all-purpose flour provides structure, while the butter gives a rich taste and soft texture. The spices add warmth and aroma, making each bite feel cozy. The eggs bind everything together, ensuring a perfect dough. Finally, the rolling mixture of sugar and cinnamon creates a delightful exterior that makes these cookies irresistible. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This ensures even baking. Line your baking sheets with parchment paper. This helps prevent sticking and makes cleanup easy. In a medium bowl, whisk together the dry ingredients. Combine 2 ¾ cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and ½ teaspoon of salt. Add 1 tablespoon of ground cinnamon, 1 teaspoon of ground ginger, ½ teaspoon of ground cardamom, and ¼ teaspoon of ground cloves. Mix well to blend the spices. This step is key for balanced flavor. In a large bowl, cream 1 cup of softened unsalted butter with 1 ½ cups of granulated sugar. Use a hand mixer or a stand mixer for about 2-3 minutes. The mixture should look light and fluffy. Next, add 2 large eggs, one at a time. Make sure each egg mixes in well before adding the next. Stir in 1 teaspoon of vanilla extract for a nice touch of flavor. Take the dry ingredient mix and add it to the wet mixture. Stir gently until just combined. Avoid overmixing because it can make the cookies tough. You should not see any dry flour when done. In a small bowl, mix ⅓ cup of granulated sugar with 1 tablespoon of ground cinnamon for rolling. Use a cookie scoop or a tablespoon to portion out the dough. Roll each piece into a smooth ball between your palms. Then, coat each ball in the cinnamon-sugar mix. This adds a sweet and spicy crust. Place the dough balls on the prepared baking sheets. Space them about 2 inches apart to let them spread. Bake in your preheated oven for 10-12 minutes. Look for lightly golden edges. The centers will still look soft. Let the cookies cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the warm, spiced aroma that fills your kitchen! To get soft and chewy snickerdoodles, you must not overmix. Mix the wet and dry ingredients until just combined. This keeps the cookies light. Also, make sure to cool the cookies on a wire rack. This prevents them from getting soggy. For deeper flavor, try adding a pinch of nutmeg to your spice mix. Another option is to use brown sugar instead of white sugar. This gives the cookies a richer taste. You can also add a splash of almond extract for a unique twist. These small changes can make a big difference. Watch out for overbaking! If you bake the cookies too long, they will be hard. The edges should be lightly golden, while the centers stay soft. Also, be careful with measuring flour. Too much flour can make the cookies dry. Always fluff the flour before scooping. This helps you get the right amount. Pro Tips Chill the Dough: If your dough is too soft to roll into balls, refrigerate it for 30 minutes. This will make it easier to handle and help the cookies maintain their shape while baking. Use Fresh Spices: For the best flavor, use fresh ground spices instead of pre-ground. This will enhance the warmth and aromatic qualities of your snickerdoodles. Don't Overbake: Keep an eye on the cookies as they bake; they should look slightly underbaked in the center. They will continue to firm up as they cool on the baking sheet. Experiment with Add-Ins: Consider adding chocolate chips, nuts, or dried fruits to the dough for an extra layer of flavor and texture. Just be sure to adjust the amount of sugar accordingly! {{image_4}} You can change the spice blend in your snickerdoodles. Try using nutmeg for warmth. You might also add a pinch of allspice for a bold kick. If you love chai, mix in some star anise. These options will create unique flavors and make your cookies stand out. If you need a gluten-free version, swap the all-purpose flour for a gluten-free blend. Many brands work well and can provide similar textures. Make sure the blend includes xanthan gum to help the cookies hold together. Always check labels for allergens and safe ingredients. Mix-ins can make your cookies even more exciting! Consider adding chopped walnuts or pecans for crunch. You could also fold in chocolate chips for a sweet touch. Just remember to adjust baking time if you add more ingredients. Enjoy the process of creating your perfect cookie! Store your Spiced Chai Snickerdoodles in an airtight container. This keeps them soft and fresh. Place a piece of parchment paper between layers to prevent sticking. They stay good at room temperature for about a week. For longer storage, you may want to freeze them. Use a glass or plastic container with a tight seal. These containers help keep your cookies moist. Avoid using containers that let air in, as this can make the cookies hard. You can also use resealable plastic bags. Just squeeze out the air before sealing. To freeze your snickerdoodles, first cool them completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour until firm. After that, transfer them to an airtight container or freezer bag. They can last up to three months in the freezer. When you want to enjoy them, simply thaw at room temperature. Spiced Chai Snickerdoodles last about one week when stored properly. Keep them in an airtight container at room temperature. This helps keep them soft and tasty. If you want to keep them longer, you can freeze them. They freeze well for up to three months. Just make sure to wrap them tightly. Yes, you can make these cookies dairy-free! Simply use a dairy-free butter substitute. Look for brands that work well for baking. You can also use coconut oil. It gives a nice flavor and texture. Make sure to check that your ingredients are dairy-free. If your cookie dough is too sticky, add a little more flour. Start with one tablespoon. Mix it in and see if the dough is easier to handle. You can also chill the dough for about 30 minutes. This helps firm it up and makes rolling easier. You can prepare the dough ahead of time. After mixing, wrap it tightly in plastic wrap. Store it in the fridge for up to 72 hours. When you’re ready to bake, let it sit at room temperature for a few minutes. Then roll and bake as directed. You can also freeze the rolled dough balls. Just thaw them in the fridge before baking. In this article, we covered how to make Spiced Chai Snickerdoodles step by step. You learned about the essential ingredients, from flour to spices. I provided simple instructions for mixing and baking. We also shared tips for achieving that perfect cookie texture. You can even explore fun variations to try. In the end, baking these cookies is a rewarding experience. Enjoy the warm, cozy flavors that bring comfort to any day. Happy baking!$

Spiced Chai Snickerdoodles

Deliciously spiced snickerdoodle cookies with a chai twist.

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Prep Time 15

Cook Time 12

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 120 kcal

Ingredients

2.75 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
0.5 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground ginger
0.5 teaspoon ground cardamom
0.25 teaspoon ground cloves
1 cup unsalted butter, softened at room temperature
1.5 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
0.33 cup granulated sugar (for rolling)
1 tablespoon ground cinnamon (for rolling)

Instructions

Begin by preheating your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper to prevent sticking.
In a medium-sized mixing bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, ground cinnamon, ground ginger, ground cardamom, and ground cloves. Ensure the spices and dry ingredients are evenly distributed for the best flavor.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened unsalted butter and granulated sugar together, mixing until the mixture is light and fluffy. This should take about 2-3 minutes.
Add the eggs to the butter-sugar mixture one at a time, ensuring each egg is well incorporated before adding the next. After both eggs are added, stir in the vanilla extract for added flavor.
Carefully incorporate the dry ingredient mixture into the creamed mixture. Mix until just combined; overmixing could lead to tough cookies, so stir until the flour is no longer visible.
In a small bowl, prepare the rolling mixture by combining ⅓ cup granulated sugar with 1 tablespoon ground cinnamon. Mix well to ensure an even coating.
Using a cookie scoop or tablespoon, scoop out portions of the dough and roll each one into a smooth ball between your palms. Roll each dough ball in the cinnamon-sugar mixture until thoroughly coated.
Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
Bake the cookies in your preheated oven for 10-12 minutes, or until the edges are just lightly golden. The centers will appear soft, but they will firm up as they cool.
Once baked, let the cookies cool on the baking sheets for about 5 minutes. Then, gently transfer them to a wire rack to cool completely.

Notes

For an appealing display, arrange the cooled cookies artfully on a decorative plate or a tiered stand. Dust a light sprinkle of cinnamon on top for an elegant finish.

Keyword chai, cookies, snickerdoodles, spiced