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Chai Snickerdoodles
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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Course:
Cookies, Dessert
Cuisine:
American
Keyword:
Chai, Chai Snickerdoodles, cookies, Snickerdoodle cookies, Snickerdoodles
Prep Time:
15
minutes
Cook Time:
12
minutes
Refrigeration:
1
hour
Total Time:
1
hour
27
minutes
Servings:
60
cookies
Calories:
87
kcal
Author:
Lynne Feifer
Equipment
Mixer
Baking Sheet
Ingredients
3 ½
cups
flour
1
tablespoon
baking powder
2
teaspoons
baking soda
1
teaspoon
cinnamon
1
teaspoon
cardamom
½
teaspoon
ginger
½
teaspoon
cloves
½
teaspoon
allspice
¼
teaspoon
salt
1
cup
butter
2
cups
sugar
3
eggs
1
tablespoon
light corn syrup
2 ½
teaspoons
vanilla extract
For Coating
½
teaspoon
cinnamon
3
tablespoons
sugar
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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.
Nutrition
Serving:
1
g
|
Calories:
87
kcal
|
Carbohydrates:
13
g
|
Protein:
1
g
|
Fat:
3
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
16
mg
|
Sodium:
77
mg
|
Potassium:
33
mg
|
Fiber:
1
g
|
Sugar:
8
g
|
Vitamin A:
107
IU
|
Vitamin C:
1
mg
|
Calcium:
13
mg
|
Iron:
1
mg
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