Active time:30 min. Total time:1 hour, 30 min.
Yield: Makes 20 cookies
Snickerdoodles are already a classic cookie, but add chai and they become irresistible. Cinnamon, cardamom, and a touch of black pepper intermingle beautifully to create a warm, buttery cookie that tastes like the beloved winter drink. Try dipping them in coffee or tea, or leaving them out with some milk for Santa.
- 2 1/2 cups (about 10 5/8 oz.) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (8 oz.) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2large eggs
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1/8 teaspoon black pepper
How to Make It
Prepare the Dough: Whisk together flour, baking soda, and salt in a bowl. Beat butter, granulated sugar, brown sugar, and vanilla in bowl of a heavy-duty stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add eggs 1 at a time, beating until just incorporated after each addition. Gradually add flour mixture to butter mixture, beating on low speed until incorporated, about 2 minutes, stopping to scrape down sides of bowl as needed. Cover bowl with plastic wrap; chill 30 minutes.
Prepare the Sugar Coating: Stir together sugar, cinnamon, ginger, cardamom, and pepper in a small bowl until evenly combined.
Preheat oven to 375°F. Unwrap Dough, and scoop using a 1 1/2-inch cookie scoop; shape into 30 balls. Toss balls in Sugar Coating in bowl until coated all over. Arrange coated balls 3 inches apart on 3 baking sheets lined with parchment paper.
Bake in preheated oven in 3 batches until cookie edges are slightly golden but centers are still soft, 8 to 10 minutes per batch. Let cool on baking sheets on a wire rack 10 minutes. Transfer to wire racks; serve warm, or let cool completely, about 20 minutes.
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