It’s funny how when autumn comes to the NW, people really get good at holing up inside in the best sort of ways. Movies, too many library books, and of course, tasty food. I am totally guilty of this. I think I have about 4 library books right now, which is way more than I can read in 3 weeks. Good thing now I have a lot of treats to go with. Hmmm…
|This was not leftover. It went rather quickly.|
|That’s a wrap.|
So here is the recipe, promised to a few lucky folks today who got to pick up cookies from me in person, and gladly shared with all of you. And no, drinking a cup of sweet, milky chai tea with these cookies would not be overkill. I promise.
Chai Spice Snickerdoodles
(makes about 2 dozen, using a # 30 scoop)
1 cup (2 sticks) butter, room temp
1 1/2 cups sugar
2 3/4 cups all purpose flour
2 tsp cream of tartar
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cardamom
1/2 tsp fresh ground nutmeg
1/2 tsp ground allspice
1/4 tsp salt
2 large eggs
2 tsp vanilla extract
for the sugar to roll the cookies in:
1/4 cup granulated sugar
1 tsp each all the above spices, omit allspice
Preheat oven to 400ºF. This might sound crazy for a cookie, but it will allow the cookie to bake without getting too brown and crispy. Trust me. Put one rack in the top 1/3 and one in the bottom.
Whisk together all the dry ingredients in a bowl and set aside.
Cream the butter and sugar together until very light and fluffy. Add the eggs one at a time, then the vanilla, mixing completely between each addition, scraping down the bowl as necessary.
Add the flour mixture in 2 or 3 batches, making sure to scrape down the sides of the bowl between each addition. Mix just until combined.
Scoop. You may need to chill your dough for a bit if, unlike me, your kitchen is actually warm. Roll each cookie completely in the sugar mixture before placing on parchment lined baking sheets, just 6 to a sheet. Bake about 6 minutes then rotate and bake for 6 more, adding a minute or two to the end if they are still very soft in the middle. They will not brown very much, which is just what you want for them to stay chewy. Cool for a couple minutes on the pan before transferring them to a rack to cool completely. Or not, because you probably won’t be able to wait that long.