Best 4 Chai Snickerdoodle Cookies Recipes

CHAI SNICKERDOODLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat 1 3/4 cups sugar, butter, eggs, and chai concentrate together in a bowl until light and fluffy. Whisk flour, baking soda, and salt together in another bowl. Stir flour mixture into butter mixture until dough is combined.
• Whisk 3 tablespoons sugar and cinnamon together in a small bowl.
• Form dough into 1-inch balls and roll each ball in cinnamon sugar to coat; place 2-inches apart on baking sheets.
• Bake cookies in the preheated oven until golden, about 10 minutes. Cool on wire racks.

CHAI SNICKERDOODLES

Steps:

• Bring the butter to room temperature. With an electric beater or stand mixer, beat the butter and salt for 1-2 minutes until it's the texture of thick mayonnaise. Add the sugar and beat for another 1-2 minutes until light and fluffy.
• With the mixer on low, add the eggs one at a time and the vanilla. Scrape down the bowl to incorporate the eggs.
• Sift the flour and baking powder together. Keep the mixer on low speed and slowing add in the dry ingredients in stages until incorporated. Scrape down the bowl periodically. STOP MIXING as soon as the ingredients are incorporated!
• Press the dough into one long log or two shorter logs and cover with parchment paper or plastic wrap. Chill in the fridge for at least two hours, or up to overnight.
• If you are short on time, you can also freeze the logs for one hour until they are chilled.
• While the dough is chilling, grind the cardamom if using whole pods. Remove the seed from the shell and mix with the other spices. Grind together in a mortar and pestle or in a Ziploc bag with a rolling pin or the back of a small pan. It's ok if the seeds aren't completely ground. You can certainly use pre-ground cardamom instead. Mix the remaining 5 Tbsp. sugar with the spices on a plate or bowl and set aside.
• Unwrap the chilled dough and cut into 1-inch slices. Roll into balls and roll into the sugar and spice mixture to coat.
• Preheat the oven to 400 degrees.
• Place on a parchment-lined baking sheet 3 inches apart.
• Bake for 8-10 minutes until they just start to crack on the surface. DON'T OVERBAKE! Remove from the oven and let cool on a rack before serving. If you are unsure if they are set in the middle, open up one cookie after they have cooled a bit. If they are still gooey, put back in the oven for 1 minute at a time. SET A TIMER!!

CHAI SNICKERDOODLES

Steps:

• 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., Shape into 1-1/2-in. balls; roll in reserved sugar mixture. Place 2 in. apart on parchment-lined baking sheets. Bake at 350° for 10-13 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks.

CINNAMON CHIP CHAI-SPICED SNICKERDOODLES

Steps:

• Preheat oven to 350°. For spiced sugar, mix first 6 ingredients., In a large bowl, cream butter, shortening, sugar and 2 tablespoons spiced sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk together flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips. Refrigerate, covered, until firm enough to shape, about 1 hour., Shape dough into 1-in. balls; roll in remaining spiced sugar. Place 2 in. apart on greased baking sheets., Bake until set, 11-13 minutes. Remove from pans to wire racks to cool.