These next cookies aren't usually part of the cookie baking that we do for Christmas, but I couldn't deliver you the 25 Days of Christmas Cookies without this recipe. It is one of my favorite cookies I have in my repertoire, because these are called Chai Snickerdoodle Cookies. I love Chai tea, it is one of my favorite things! So to combine that lovely chai flovor with snickerdoodle cookies, it is like my little heaven on Earth. The funny thing about these cookies is Queen Bee, Sandy would disapporve of them, because they are not Christmas cookie appropriate size, but to fix that just use a smaller ice cream scooper or use about 1 1/2 teaspoons of dough per cookie. Enjoy!
Chai Snickerdoodle Cookies
2 1/3 Cups All purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup unsalted butter (2 sticks), room temperature
1 1/2 cup sugar
for the chai sugar:
5 tablespoons sugar
3/4 teaspoon cinnamon
3/4 teaspoon cardamom
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
Preheat oven to 350 degrees. Prepare cookies sheets with silpat or parchment paper.
In a medium bowl, combine dry ingredients (flour, baking soda, cream of tartar, and salt). Set aside.
In a small bowl, mix together chai sugar mix. Set aside.
In stand mixer, cream together butter and sugar until light and fluffy. Add eggs, one at a time.
Slowly add dry ingredients to wet ingredients, and mix until combined.
Form dough into large balls (I use a medium ice cream scooper, which is about 2 tablespoons of dough rolled by hand, for smaller cookies use about 1 1/2 teaspoons of dough), roll in chai sugar mix.
Place baking sheet. Leave space for cookies to spread.
Bake for 14 minutes and allow cookies to rest for 5 minutes on cookie sheet before transferring to a cooling rack.
Store up to 5 days in an airtight container.