Chai Spice Snickerdoodles
A delightful twist on the classic snickerdoodle, infused with warm chai spices.
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Ingredients
Cookie Dough
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Chai Spice Mix
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
- In another bowl, beat the butter and sugar together until light and fluffy. Add the eggs and vanilla extract, and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix together the chai spice mix ingredients.
- In another small bowl, combine the cinnamon sugar coating ingredients.
- Roll the dough into 1-inch balls, then roll each ball in the chai spice mix followed by the cinnamon sugar coating.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10 minutes, or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Value
Calories: 120kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 20mg | Sugar: 10g | Vitamin A: 100IU | Calcium: 10mg | Iron: 0.5mg
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