Chai Spiced Snickerdoodles Cookies

Chai Spiced Snickerdoodles cookies recipe. An easy recipe to bake rolled in some spices such as ginger, and cinnamon, ginger and cardamom.

Chai Spiced Snickerdoodles Cookies

Bake these Chai Spiced Snickerdoodles cookies recipe. An easy recipe to bake rolled in some spices such as chia and cinnamon, ginger and all spice. An Oven Bake cookie or biscuit idea for snack or desserts. Delicious to serve for tea time or keep for a healthy snack for kids or grown ups. Also great to bake ahead and store in sealed container for the holidays. Hungry snacking kids would love them.

Why are snickerdoodle cookies called snickerdoodles?

It is said that the snickerdoodles name comes from the German word shneckennude a sort of cinnamon bun. Or in England its part of names for cookies.

Which spice does snickerdoodles contain?

Chia snickerdoodles cookie dough is rolled in cinnamon, sugar, ginger, cardamom and all spice before baked.

Why do my snickerdoodle cookies get hard?

The snickerdoodles cookies can get hard if they are overbaked or the dough is to dry. There is differences in flours, some flours are more absorbent than others, so watch what the dough turns out to be and add more liquid if needed. When the edges of the cookies are set and the middle is soft and puffy they are done. They will harden while cooling.

INGREDIENTS

1. butter
2. sugar
3. vanilla extract
4. Egg
5. cream of tartar
6. baking soda
7. cinnamon
8. flour
9. For the spices to roll in you need: cinnamon, sugar, cardamom, ginger and all spice.

Get all the amounts for the ingredients and the instructions from the recipe attached.

HOW TO

In a bowl beat together the butter with the sugar until light and fluffy.

Add the egg and vanilla extract and beat for 1 more minute.

Mix in the flour, cream of tartar, baking soda and cinnamon and beat until all the ingredients are incorporated.

Combine all the rolling ingredients.

Scoop out around 1 Tbsp cookie dough and roll between the palms of your hands to shape into balls.

Roll the dough balls into the sugar chai mixing, making sure they are evenly coated.

Transfer to the baking pan. Bake until golden brown or firm on the edges and soft and puffy in the center, then they are done. Leave to cool on a cooling rack.

Serve in a bowl or a plate and enjoy with some nice coffee or tea.

IDEAS

I love them as is but you can also frost them with vanilla buttercream.

STORAGE

They last, stored in an airtight container for up to 4 days. You can also freeze the balls, coated with the cinnamon sugar and before baking them. Once you are ready to serve them pop them in the oven for around 16 minutes.

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