Chai Snickerdoodles

Nothing beats a classic American cookie, except perhaps one with a modern twist.

Meet the Chai Snickerdoodle.

This is quickly becoming my favorite cookie because of its extraordinary simplicity and goodness.  First of all, these are easy to make, and as long as you keep a well-stocked spice cabinet, most ingredients are always on hand.  This is my go-to recipe for spur of the moment cookies.

They also taste, well, divine.  It’s a simple and perfect sugar cookie rolled in exquisite Indian spices, inspired by the famous chai tea.  It has just enough spice to tickle your tongue.  This cookie is small, simple, and hits the spot.  It pairs well with chai or coffee.

Without further adieu, I give you your new (old) favorite cookie:

Chai Snickerdoodles

Cookie Dough
1 stick of butter, at room temp
1 c sugar
1/2 t vanilla
1 egg
1 1/2 c flour
1/4 t baking soda
1/4 t cream of tartar
1/4 t salt

Chai Spice Mixture
2 T sugar
1/2 t cardamom
1/4 t cinnamon
pinch of cloves
pinch of ginger
pinch of fresh nutmeg

1.  Briefly cream the butter, sugar, and vanilla with an electric mixer.  Turn down the speed and add the egg.  Mix until incorporated.  In a separate bowl, whisk together all of the dry ingredients.  Gradually add them to the butter mixture, mixing until well combined.  Chill in the icebox for about an hour.

2.  Preheat oven to 375°.  Mix together all the chai spice ingredients in a small bowl.  Scoop the chilled dough and form into 1-inch balls (a cookie scoop is helpful).  Roll each ball in the chai sugar mixture until evenly coated.  Place the dough balls onto a cookie sheet lined with parchment 2 inches apart from one another.

3.  Bake for 10-11 minutes, until cookies are just firm around the edges.  Let them rest on the pan for one minute, and then transfer them to a cooling rack.

4.  Enjoy, enjoy, enjoy!