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    Chai-Spiced Snickerdoodles

    Source of Recipe

    From "Small Batch Baking" by Saura Kline

    List of Ingredients

    For the cookies:
    ◦ 4 tablespoons unsalted butter, melted
    ◦ 2 tablespoons packed light brown sugar
    ◦ cup granulated sugar
    ◦ 1 egg
    ◦ teaspoon vanilla extract
    ◦ teaspoon salt
    ◦ 1 cup plus 2 tablespoons all-purpose flour
    ◦ 1 teaspoon baking soda
    ◦ 1 tablespoon milk

    For the spice coating:
    ◦ 2 tablespoons granulated sugar
    ◦ teaspoon cinnamon
    ◦ teaspoon ground cardamom
    ◦ teaspoon ground ginger
    ◦ teaspoon ground cloves
    ◦ teaspoon ground allspice
    ◦ teaspoon black pepper


    Preheat the oven to 350 F. Line two sheet pans with parchment paper.

    In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Add the egg, vanilla, salt, flour, and baking soda, and mix with a spatula. Add the milk last. Chill the dough in the refrigerator for 20 minutes to make scooping easier.

    To make the spice coating:
    In a small bowl, combine the sugar and all the spices. Mix with a fork to combine.

    Use a soup spoon to scoop out roughly 2 tablespoons of dough. Form the dough into a ball, roll it in the sugar and spice coating, and then place it on one of the sheet pans. Repeat with the rest of the dough. Space the dough 4 inches apart, as these cookies spread.

    Bake the cookies for 10 minutes. Transfer to a wire rack and cool for 30 minutes. Store in an airtight container.

    Makes 12 cookies




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