Zutaten für Chocolate Chai Snickerdoodles
- 1 cup granulated sugar
- Ground Cinnamon
- Ginger
- Cardamom
- Ground Allspice
- White Pepper
- Unsweetened Cocoa Powder
- Unsalted Butter
- 2 large eggs
- Vanilla Extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
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Zubereitung von Chocolate Chai Snickerdoodles
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a small bowl, combine 1 cup granulated sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves, and 1/4 teaspoon cardamom.
- Set aside 1/2 cup of the sugar-spice mixture in a pie plate for rolling the cookies.
- Add 1/4 cup unsweetened cocoa powder to the remaining sugar-spice mixture and stir until well combined.
- In a large bowl, cream together 1 cup softened butter using an electric mixer until light and fluffy.
- Gradually add the spiced cocoa mixture to the creamed butter, beating until well combined and creamy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 1/2 cups flour and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Using a tablespoon, scoop out rounded tablespoons of dough and roll them into balls.
- Roll each ball in the reserved sugar mixture, ensuring they are evenly coated.
- Place the cookies 2 inches apart on the prepared baking sheets.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
43g
Fat
14g
Carbs
5g
