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To make chai spice snickerdoodles, gather these key ingredients: - 1 cup unsalted butter, softened - 1 1/2 cups granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 3 cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 tablespoon ground cinnamon - 1/2 teaspoon ground ginger - 1/4 teaspoon ground cardamom - 1/4 teaspoon ground cloves - 1/4 teaspoon black pepper - 1/4 cup granulated sugar (for rolling) - 1 tablespoon ground cinnamon (for rolling) You can add extra flavors for fun. Consider these: - Chopped nuts, like pecans or walnuts - Mini chocolate chips for sweetness - Dried fruit, like raisins or cranberries - A pinch of nutmeg for warmth To bake these cookies, you will need: - Two baking sheets - Parchment paper or silicone mats - A large mixing bowl - An electric mixer or whisk - Measuring cups and spoons - A cookie scoop or tablespoon - A wire rack for cooling Using these tools and ingredients, you’ll create a delightful treat. For the full recipe, check the details above! First, you need to get your oven ready. Preheat it to 350°F (175°C). Line two baking sheets with parchment paper to keep the cookies from sticking. In a large bowl, cream together 1 cup of softened unsalted butter and 1 1/2 cups of granulated sugar. Mix until it looks light and fluffy. Next, add in 2 large eggs, one at a time. Don’t forget the 2 teaspoons of vanilla extract! In another bowl, sift together 3 cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Now add 1 tablespoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground cardamom, 1/4 teaspoon of ground cloves, and 1/4 teaspoon of black pepper. Mix these dry ingredients into the butter mixture until it is all combined. In a small bowl, mix 1/4 cup of granulated sugar with 1 tablespoon of ground cinnamon. This will coat the cookies and give them a nice taste. Scoop out tablespoons of dough and roll them into balls. Next, roll each ball in the cinnamon-sugar mixture until well coated. Place these dough balls about 2 inches apart on your prepared baking sheets. Bake the cookies in your preheated oven for 10 to 12 minutes. Watch them closely! The edges should be set, but the centers can still look a bit soft. After baking, let them cool on the sheets for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely. Enjoy the delightful smell as they cool! For the full recipe, check the section above. To get soft and chewy cookies, use room-temperature butter. It helps create a light, fluffy mixture. Mix the butter and sugar until it's very creamy. Don’t over-mix the dough after adding the flour. This keeps your cookies tender. Bake them until the edges are set, but the centers are soft. This will give you that perfect melt-in-your-mouth experience. Chai spice has strong flavors. To balance them, use equal parts cinnamon and ginger. You can add a bit more cardamom for depth. If the spices taste too strong, try adding more sugar. This can mellow out the flavors while keeping the chai essence. Tasting the dough before baking helps. Adjust the spices as needed to suit your taste. One big mistake is using cold butter. It makes the dough dense and hard. Also, don’t skip the cream of tartar. It adds a nice tang and gives snickerdoodles their classic texture. Rolling the cookies in the sugar too early can make it soggy. Wait until just before baking. Finally, always space the cookies at least two inches apart. They spread out while baking, so give them room to breathe. For the complete recipe and more tips, check out the Full Recipe! {{image_2}} To make vegan chai spice snickerdoodles, swap out the butter and eggs. Use 1 cup of coconut oil instead of butter. For eggs, try 1/2 cup of unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. This mix binds the dough well. The cookies will still taste amazing with chai spices. For gluten-free chai spice snickerdoodles, replace all-purpose flour with your favorite gluten-free flour blend. Make sure it has a good binding agent like xanthan gum. If the dough feels too dry, add a bit of almond milk. The spices will shine through, making these cookies just as delightful. Feel free to play with the spice mix! If you want a richer flavor, add a dash of nutmeg or allspice. For more warmth, increase the ginger or cardamom. You could even try adding a pinch of cayenne for a spicy kick. Each blend creates a unique twist on the classic recipe. For the full recipe, check the earlier section. To keep your Chai Spice Snickerdoodles fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. These cookies stay soft for up to one week at room temperature. If you want them to last longer, store them in the fridge for up to two weeks. You can freeze the cookie dough for later use. Scoop the dough into balls and place them on a baking sheet. Freeze until solid, then transfer them to a zip-top bag. They last up to three months in the freezer. When ready to bake, just add a couple of extra minutes to the bake time. You can also freeze baked cookies. Let them cool completely, then wrap them tightly in plastic wrap and place in a freezer bag. They’ll stay fresh for about three months. To maintain freshness, keep your cookies in a cool, dry place. Avoid exposing them to heat or moisture. If your cookies start to harden, place a slice of bread in the container. The bread will help to keep them soft. Enjoy your delicious treats anytime with these simple storage tips! For the complete recipe, check out the Full Recipe. Chai spice snickerdoodles are a twist on classic snickerdoodles. They blend warm chai spices with soft, chewy cookie dough. The spices include cinnamon, ginger, cardamom, cloves, and black pepper. This mix gives the cookies a unique and comforting flavor. They are perfect for chilly days or cozy gatherings. Enjoy these cookies with a warm drink or on their own! Yes, you can substitute some ingredients in this recipe. If you don't have unsalted butter, use margarine or coconut oil. For eggs, try flaxseed meal mixed with water as a vegan option. If you need gluten-free cookies, swap all-purpose flour for a gluten-free blend. Just make sure to adjust baking time as needed. Each change may alter the final taste and texture, so experiment wisely! Chai spice snickerdoodles pair well with various drinks. Serve them warm with a cup of chai tea for a perfect match. You can also enjoy them with coffee, hot cocoa, or even milk. For a fun twist, try them with spiced apple cider. The flavors blend beautifully, enhancing your overall treat experience. For the full recipe, check out the earlier section! You learned how to make chai spice snickerdoodles from start to finish. We covered the needed ingredients and optional add-ins to boost flavor. I shared tips for perfect texture and how to balance spices. You can also explore variations, like vegan or gluten-free options, to suit your needs. For easy storage, remember how to keep cookies fresh or freeze dough. Baking can be fun and creative, so try new ideas. Enjoy sharing these delicious cookies with friends and family!

Chai Spice Snickerdoodles

Indulge in the warm flavors of Chai Spice Snickerdoodles, a delightful twist on a classic favorite! These cookies blend the comforting spices of chai with a soft, chewy texture that’s perfect for any occasion. With just a few simple ingredients and easy steps, you can create a batch that's sure to impress. Ready to bake? Click through to explore this irresistible recipe and bring some cozy spice to your kitchen today!
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Ingredients
  

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/4 teaspoon black pepper

1/4 cup granulated sugar (for rolling)

1 tablespoon ground cinnamon (for rolling)

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a large bowl, cream together the softened butter and 1 1/2 cups of sugar until light and fluffy.

      Beat in the eggs, one at a time, followed by the vanilla extract.

        In a separate bowl, sift together the flour, cream of tartar, baking soda, salt, and all the spices (cinnamon, ginger, cardamom, cloves, and black pepper).

          Gradually mix the dry ingredients into the butter mixture until fully combined.

            In a small bowl, mix the 1/4 cup of sugar and 1 tablespoon of cinnamon for rolling.

              Scoop out tablespoons of dough and roll into balls, then roll each ball in the cinnamon sugar mixture until well coated.

                Place the dough balls about 2 inches apart on the prepared baking sheets.

                  Bake in the preheated oven for 10-12 minutes or until edges are set but the centers are still slightly soft.

                    Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                        - Presentation Tips: Stack the cookies on a decorative plate, sprinkle a pinch of ground cinnamon over the top, and serve with a cup of steaming chai for a delightful pairing!