Chai Snickerdoodles - The classic snickerdoodle cookie with all the spices of a great chai latte. Warming cardamom, sweet cinnamon and a kick of clove and ginger makes these just right for a chilly autumn day!
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Equipment
Mixer
Baking Sheet
Ingredients
3 ½cupsflour
1tablespoonbaking powder
2teaspoonsbaking soda
1teaspooncinnamon
1teaspooncardamom
½teaspoonginger
½teaspooncloves
½teaspoonallspice
¼teaspoonsalt
1cupbutter
2cupssugar
3eggs
1tablespoonlight corn syrup
2 ½teaspoonsvanilla extract
For Coating
½teaspooncinnamon
3tablespoonssugar
Instructions
In a medium bowl, whisk together flour baking powder, baking soda, cinnamon, cardamom, ginger, cloves, allspice and salt.
In a mixing bowl fitted with the paddle attachment, cream the butter and sugar.
While continuing to mix, add the eggs, corn syrup, and vanilla. Blend thoroughly.
Gradually add the dry ingredients and mix until thoroughly combined.
Chill dough 1 hour.
In a small bowl, combine the cinnamon and sugar for the coating.
When ready to bake, preheat oven to 375 degrees F.
Using walnut-sized pieces of dough, roll them in the cinnamon sugar to coat, making sure they are completely covered.
Place on an un-greased cookie sheet 2 inches apart.
Bake for 10 to 12 minutes until puffed with surface slightly cracked.
Allow to cool on cookie sheet a few minutes before transferring to a wire rack.