Zutaten für Chai Snickerdoodles
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Zubereitung von Chai Snickerdoodles
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs, one at a time, followed by 1 teaspoon vanilla extract.
- In a separate medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, combine ½ cup granulated sugar with 2 teaspoons chai spice blend (recipe below). Set aside ½ cup of this mixture for rolling the cookies.
- Roll the dough into 1-inch balls.
- Roll each ball in the reserved chai sugar mixture, ensuring they are evenly coated.
- Place the cookies onto the prepared baking sheet, leaving 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely.
- Chai Spice Blend Recipe: Combine 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cardamom, ¼ teaspoon ground cloves, and a pinch of ground nutmeg.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
536g
Fat
200g
Carbs
74g
