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Chai-Spiced Snickerdoodles

Source of Recipe

From "Small Batch Baking" by Saura Kline


List of Ingredients

For the cookies:
â—¦ 4 tablespoons unsalted butter, melted
â—¦ 2 tablespoons packed light brown sugar
â—¦ ½ cup granulated sugar
â—¦ 1 egg
â—¦ ½ teaspoon vanilla extract
â—¦ ¼ teaspoon salt
â—¦ 1 cup plus 2 tablespoons all-purpose flour
â—¦ 1 teaspoon baking soda
â—¦ 1 tablespoon milk

For the spice coating:
â—¦ 2 tablespoons granulated sugar
â—¦ ½ teaspoon cinnamon
â—¦ ¼ teaspoon ground cardamom
â—¦ ¼ teaspoon ground ginger
â—¦ ¼ teaspoon ground cloves
â—¦ ¼ teaspoon ground allspice
â—¦ ¼ teaspoon black pepper


Recipe

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