These Chai Spiced Snickerdoodles add a delightful twist to the classic cookie recipe with the warm and inviting flavors of chai. The aromatic spices of cinnamon, ginger, cardamom, and cloves blend beautifully to create a cookie that is perfect for cozy afternoons and festive occasions. With their irresistibly soft centers and slightly crisp edges, these cookies are sure to become a favorite in any household. Quick to prepare and even quicker to disappear, they embody comfort and indulgence in every bite.
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- 2 3/4 3/4 cups all-purpose flour
- 1 1/2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1 1/2 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable shortening
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, salt, ground ginger, ground cinnamon, ground cardamom, and ground cloves.
- In a large bowl, beat together the granulated sugar, butter, and shortening until light and fluffy.
- Add the eggs and vanilla extract to the butter mixture and blend well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix together the remaining sugar and cinnamon for rolling.
- Scoop tablespoons of dough and roll them into balls. Roll each ball in the cinnamon sugar mixture until fully coated.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are set and the centers are still soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Serving: 100g | Calories: 120kcal | Carbohydrates: 18g | Protéines: 1g | Fat: 5g | Sucre: 12g