New Year’s Resolutions: Chai Snickerdoodles
|January 8, 2012||Posted by Ashley Marie under A.M., Food, Holiday, Sweets|
So, I plan on losing, say, ten pounds this year. I’ll change my eating habits (but I’ll still eat cookies), I’ll eat less bread (but definately still eat it), I’ll substantially lower the amount of alcohol I consume (to once a day, as in, all in one sitting), and I’ll eat a ton more vegetables. With this new eating plan, I figure that the pounds will shed and my flat stomach will appear in no time. I’ll also do some sit-ups here and there. Disagree? Who asked you.
Last week it was Orange-Brandy Sugar Cookies. This week, Chai Snickerdoodles.
So, if you’re on the same cookie-eating diet as I am, then you’ll thoroughly enjoy these snickerdoodles. They’re laced with chai spices, and they remind me of my favorite tea. Speaking of tea, they go wonderfully with a cup of warm tea or hot coffee. Like a little breakfast tea cookie. Or lunch tea cookie. Or I-know-I’m-gonna-spoil-my-dinner before dinner tea cookie. Let’s call them, Whenever-You-Want-’Em Chai Snickerdoodles.
If you like Chai tea, snickerdoodles, cookies at all or really any kind of food with sugar in it, then these are the treat for you. One batch makes about 24 cookies. Don’t eat them all at once. Hey, I like that. That’s my highly generalized resolution for the new year. Don’t eat them all at once.
Adapted from Rosemarried
Makes about 24 cookies (or more!)
2 1/3 cups flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup unsalted butter (2 sticks), room temperature
1 1/2 cups sugar
1 teaspoon vanilla
For the Chai Sugar
5 tablespoons sugar
2 teaspoons Masala chai tea leaves (Use loose leaf, or empty the contents of two tea bags)
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
Using a food processor or mortar & pestle, grind the Chai tea until it is fine. Combine chai with the sugar and other spices in a small bowl and set aside. In another bowl, combine the dry ingredients.
Using a stand mixer, cream together butter until light and fluffy. Add eggs, one at a time, and then the vanilla. Slowly add dry ingredients to wet ingredients, and mix until combined. Cover dough with plastic and place in refrigerator to chill for a half hour.
Meanwhile, preheat your oven to 350 degrees. Line 2 baking sheets with parchment paper.
Once the dough has chilled, remove from fridge. Using your hands, form dough into large balls, about 1” in size. Roll each ball in the chai sugar mix, and place on a baking sheet. Be sure to leave space, as the cookies will spread during baking. Bake for 12-14 minutes, until edges are just barely beginning to turn golden brown. Allow cookies to rest for 5 minutes on cookie sheet before transferring to a cooling rack.