Chai Snickerdoodles May 28
Traditions are very well and good, as are traditional recipes. But every tradition can use a little spice now and again, if for no other reason than to cultivate a new appreciation for the original. This is evidenced to an extreme by the rise of the molecular gastronomy movement, which was accompanied by a hugely renewed interest in traditional comfort food. Here, we’re taking the “spice” literally and merely updating a classic cookie with a few new flavors.
Snickerdoodles, which I have mentioned before, are one of the great standards in American cookies. In spite of their plain appearance and total lack of chocolate (often a deal-breaker for some cookie eaters), the chewy vanilla cookie with the crunchy cinnamon sugar coating is pretty close to perfect in both texture and flavor. It is a unique and hugely satisfying balance that you won’t find in many other cookies. They’re the kind of cookie that absolutely everyone enjoys.
The standard recipe calls for you to roll the unbaked dough in cinnamon sugar before placing the cookies on a cookie sheet. For these, I updated the flavors from the old standbys to a somewhat trendier combination of chai spices, using cinnamon, ginger, cardamom and allspice both in the dough itself and for the coating.
These spiced up cookies cookies are wonderfully crunchy on the outside - thanks to their sugary coating - and chewy on the inside, just like the classic. The chai flavors come through enough to twist the traditionally basic flavor of the cookies, but aren’t strong enough to dissuade die-hard traditionalists from enjoying a classic.
Chai Snickerdoodles
2 cups sugar
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1 cup butter, soft
2 large eggs
1 1/2 tsp vanilla extract
2 3/4 cups all purpose flour
1/4 tsp salt
2 tsp cream of tartar
1 tsp baking soda
Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, combine sugar and spices; remove 1/2 cup of this mixture and place in a medium-sized, shallow dish or bowl (like a soup plate). Add butter to bowl and cream with sugar mixture until fluffy. Beat in eggs, one at a time, and vanilla extract.
In a medium bowl, whisk together flour, salt, cream of tartar and baking soda. Add to sugar mixture and stir until fully incorporated.
Shape dough into 1 inch balls and roll in reserved sugar-spice mixture. Place on baking sheet, leaving 2 inches between balls to allow for spreading.
Bake for about 12 minutes, until edges are firm to the touch, but not quite browned. Cool for 3-5 minutes on the baking sheet, then transfer cookies to a wire rack to cool completely.
Makes about 4 dozen.
beth May 28
This is a great idea. I think I would add a bit of pepper, too.
Nicole May 28
Beth - A bit of pepper (white would probably be best, since the color would blend in the with cookie better than black) would be a great addition to these. I’d start with 1/8 - 1/4 tsp and work up, if necessary, depending on how much bite you want to add.
Nicole May 28
I think these sound amazing! I’m saving this recipe to try soon!
meeso May 28
Wow…I love chai and these look great!!! Can’t wait to give them a try!!!
lyss May 28
I love the sound of these, especially because Snickerdoodles are one of the favorite cookies in our household. I think I’ll work up a batch of ‘em tomorrow.
Nurse Betty - Flatline Web May 28
These sound awesome. Now I want to bake.
Cathy May 28
…total lack of chocolate (often a deal-breaker for some cookie eaters). Ha ha! I can name a couple in my office
These sound great!
Tina May 28
This is on my list of cookies to try! Thank you!
eunice May 28
Hi, I was passing by and was wondering what classes you took for baking. Me and my friend were looking for a baking school/classes in LA downtown …somewhere around. well, thank you
Laura May 28
These sound marvelous! I especially like the idea of adding the pepper. We’ll have to bake some this week!
Anne May 29
Yum - that sounds really great!
beth May 30
I made these today, and I did add some pepper, though I could have gone to 1/4 tsp, I think–I just ground some in with my pepper mill, probably more like 1/8 tsp. The flecks don’t show, because these already have flecks from the cinnamon, cardamom, and allspice. They are delicious, by the way…
Leslie May 30
These were great, subtle but interesting just like you said. I replaced about 1/3 of the butter with crisco to make sure they stayed nice and chewy and didn’t spread much. Thanks for the idea!
Surviving May 31
I really like snickerdoodles and I like chai. I haven’t made snickerdoodles in a very, very long time. I am definitely going to try this recipe!
Nicole Jun 1
Nicole, I made these today and they were amazing! My husband and I can’t stop eating them! I’ve never been a huge snickerdoodle fan but these are now one of my favorite cookies! I’ll be writing about them soon! Thanks!
Hannah Sep 2
I definitely tried these and they turned out awesome!
Thanks for this recipe =)