Thursday, August 18, 2011

Chai Snickerdoodles

I sort of went on a cookie fast this summer.  I'm not sure why.

I'm sure you can imagine the delight of a child, who after a summer of being told, "No, I don't have a cookie to give you as a treat" was finally told, "If you eat all your dinner, you can have a cookie."

Oh, the squeals!  There was pure excitement, followed quickly by a rapid clapping of hands!

The delight pretty much bubbled up in me too!

These cookies hold true to a regular snickerdoodle--crispy on the outside, soft on the inside.  The addition of the the extra spices only gives this cookie a deeper flavor.  These cookies only lasted a couple of days in my kitchen.

Simply satisfying.

Maybe a cookie fast isn't such a great idea, after all.   Cookies are good for your soul.

Chai Snickerdoodles
Adapted from My Madison Bistro

1 1/2  cups granulated sugar
1 cup room temperature unsalted butter
2 large eggs, at room temperature
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt

Cinnamon Sugar Mixture
1/4 cup sugar
2 teaspoons cinnamon
½ teaspoon ginger
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground cardamom

Preheat oven to 400 degrees.

Sift the flour, cream of tartar, baking soda, and salt.  Set aside.

Cream sugar and butter on medium speed.  Add eggs, 1 at a time, until mixed.

Reduce speed to low and slowly add the flour mixture until just combined, scraping down the bowl with a spatula as needed.

In a small bowl, mix the remaining ¼ cup sugar with the spices

Form dough into 1 ¼ inch balls and roll in sugar mixture.  Place 2 inches apart on parchment lined baking sheets.

Bake 8-10 minutes; cool 5 minutes on baking sheet before removing to wire rack to thoroughly cool.

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