When it comes to cookies, the classic snickerdoodle is hard to beat. Soft and buttery with a simple cinnamon sugar coating -what's not to love?! Well, we decided to take the classic snickerdoodle up a notch, with the addition of our Masala Chai. In addition to the classic cinnamon sugar coating, the Masala Chai brings an unexpected and delightful kick to the cookies. The chai spices are warming and aromatic, and really bring the cookies to life. (Pro tip: these are absolutely incredible when devoured straight out of the oven.) This recipe makes 3-4 dozen, so they are perfect for holiday cookie plates or as an addition to any holiday dessert spread.
Masala Chai Snickerdoodles
Ingredients
- 1 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp vanilla
- 2 3/4 cups all purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 4 tbsp white sugar
- 2 tbsp Masala Chai
- 1 tbsp cinnamon
Directions
- Preheat oven to 350F.
- In a blender or mortar & pestle, grind your choice of Masala or Ho-Ho-Hoij-Chai until a fine powder. In a shallow bowl, mix the ground chai with 1 tablespoon of white sugar. In another shallow bowl, mix the remaining sugar (3 tablespoons) with the cinnamon. Set aside.
- In a large bowl, mix together flour, cream of tartar, baking soda, and salt. In a separate bowl or stand mixer, cream butter and sugar together. Add eggs and vanilla and beat until fluffy (1-2 min). Add dry ingredients to wet ingredients and mix well.
- Shape dough into 1 inch balls.
- Roll them in the chai sugar, then roll in the cinnamon sugar until fully coated on all sides.
- Place on a lined cookie sheet and bake for 8-10 minutes. (Be careful not to overbake!)
- Enjoy.