Side Pannel
Chai Snickerdoodles
Chai Snickerdoodles
- Recipe Submitted by maryjosh on 04/25/2018
Ingredients List
- 2 3/4 cup All purpose flour
- 2 sticks butter softened to room temp
- 2 eggs
- 1 1/2 cups sugar plus 5 Tbsp. for chai spice mixture
- 2 tsp . cinnamon
- 2 tsp . ground ginger
- 1 tsp . ground cloves
- 1 tsp . cardamom whole pods or pre-ground
- 2 1/2 tsp . baking powder
- 1/2 tsp . salt
Directions
Bring the butter to room temperature. With an electric beater or stand mixer, beat the butter and salt for 1-2 minutes until it's the texture of thick mayonnaise. Add the sugar and beat for another 1-2 minutes until light and fluffy.
With the mixer on low, add the eggs one at a time. Scrape down the bowl to incorporate the eggs.
Sift the flour and baking powder together. Keep the mixer on low speed and slowing add in the dry ingredients in stages until incorporated. Scrape down the bowl periodically. STOP MIXING as soon as the ingredients are incorporated!
Press the dough into one long log or two shorter logs and cover with parchment paper or plastic wrap. Chill in the fridge for at least two hours, or up to overnight. You can also freeze the logs for one hour until they are chilled. The dough can be kept frozen for up to one month.
When you are ready to bake, preheat the oven to 400 degrees.
While the dough is chilling, grind the cardamom if using whole pods. Remove the seed from the shell and mix with the other spices. Grind together in a mortar and pestle or in a ziploc bag with a rolling pin or the back of a small pan. It's ok if the seeds aren't completely ground. Mix the remaining 5 Tbsp. sugar with the spices on a plate or bowl and set aside.
Unwrap the chilled dough and cut into 1-inch slices. Roll into balls and roll into the sugar and spice mixture to coat.
Place on a parchment-lined baking sheet 3 inches apart.
Bake for 8-10 minutes until they just start to crack on the surface. DON'T OVERBAKE! Remove from the oven and let cool on a rack before serving. If you are unsure if they are set in the middle, open up one cookie after they have cooled a bit. If they are still gooey, pit back in the oven for 1 minute at a time.
With the mixer on low, add the eggs one at a time. Scrape down the bowl to incorporate the eggs.
Sift the flour and baking powder together. Keep the mixer on low speed and slowing add in the dry ingredients in stages until incorporated. Scrape down the bowl periodically. STOP MIXING as soon as the ingredients are incorporated!
Press the dough into one long log or two shorter logs and cover with parchment paper or plastic wrap. Chill in the fridge for at least two hours, or up to overnight. You can also freeze the logs for one hour until they are chilled. The dough can be kept frozen for up to one month.
When you are ready to bake, preheat the oven to 400 degrees.
While the dough is chilling, grind the cardamom if using whole pods. Remove the seed from the shell and mix with the other spices. Grind together in a mortar and pestle or in a ziploc bag with a rolling pin or the back of a small pan. It's ok if the seeds aren't completely ground. Mix the remaining 5 Tbsp. sugar with the spices on a plate or bowl and set aside.
Unwrap the chilled dough and cut into 1-inch slices. Roll into balls and roll into the sugar and spice mixture to coat.
Place on a parchment-lined baking sheet 3 inches apart.
Bake for 8-10 minutes until they just start to crack on the surface. DON'T OVERBAKE! Remove from the oven and let cool on a rack before serving. If you are unsure if they are set in the middle, open up one cookie after they have cooled a bit. If they are still gooey, pit back in the oven for 1 minute at a time.
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