Chai-spiced Snickerdoodle Cookies

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I was inspired to make these chai-spiced snickerdoodles because of the recent obsession with Biscoff.  You’ve probably seen these red and white packaged spice cookies on Delta flights, handed out after meals. Biscoff cookies are also known as Belgian speculoos cookies, and they’re the newest foreign import to take the states by storm (move over Nutella!).  Trader Joe’s has even hopped on the bandwagon and created their own version of the Biscoff cookie spread- see here.

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I looked up some of the spices in the speculoos cookies- cinnamon, cloves, nutmeg, ginger, cardamom, pepper- and realized they are basically the same spices used in chai. I thought they would be a great addition to the classic snickerdoodle, given the prominence of cinnamon, and the crispy, slightly tangy bite in this American classic.

Chai-spiced Snickerdoodle Cookies (modified from Joyofbaking.com)
Makes 4-5 dozen cookies

2 1/2 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
2 sticks of unsalted butter
1 1/4 cups granulated sugar
1/4 cup light brown sugar
1 tsp. vanilla
1/2 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cardamom
1/8 tsp. ground black pepper
2 eggs

Coating:
1/4 cup granulated sugar
2 tsp. ground cinnamon

Pre-heat oven to 400°F. Sift flour, cream of tartar, and baking soda in a bowl and set aside. Cream butter and both sugars in mixer until light and fluffy. Add in vanilla, salt, and all spices. Mix together on low and then add eggs, one at a time. Be sure to scrape down with a spatula between each addition. Add dry ingredients until fully incorporated. Refrigerate dough for 30 minutes.

Mix sugar and cinnamon in a bowl and set aside. Prepare sheet pans with parchment paper or a silpat liner. Scoop dough using a heaping tablespoon and roll in the cinnamon sugar mixture. Place on pans 2 inches apart and bake for 8 minutes and no longer. Don’t panic if the cookies still look soft, pulling them from the oven when the edges have just browned will ensure a crispy exterior with a chewy center.   Remove from pans and cool on wire racks.

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Note: Cream of tartar/baking soda was used instead of baking powder because it helped the cookies spread and gave the best flavor (slight tang).

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For additional baking tips & tricks, click here.

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2 responses to “Chai-spiced Snickerdoodle Cookies

  1. Pingback: Snickerdoodle Blondies « Butterflies and Brownies·

  2. Pingback: Arbutus Hermits | familyrecipebooks·

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