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Chewy Chai Snickerdoodles

Source of Recipe


From "The Year of Cozy" by Adrianna Adarme



List of Ingredients



• 2¼ cups all-purpose flour
  
• 1 tsp baking powder
  
• ½ tsp baking soda
  
• ½ tsp fine-grain sea salt
  
• 1 tsp ground ginger
  
• ½ tsp ground cinnamon
  
• ¼ tsp ground cardamom
  
• ¼ tsp ground cloves
  
• ¼ tsp ground allspice
  
• ¼ tsp freshly ground black pepper
  
• 1½ cups sugar
  
• 2 ounces cream cheese, at room temperature
  
• 6 Tbsp unsalted butter, melted and slightly cooled
  
• â…“ cup vegetable oil
  
• 1 large egg
  
• 2 Tbsp milk
  
• 1 tsp pure vanilla extract
  
• .
  
• Sugar and Spice Coating:
  
• ¼ cup sugar
  
• 1 tsp ground cinnamon
  
• Pinch of ground cardamom
  






Instructions



1. To make the snickerdoodles:
   Preheat the oven to 350° F. Line two baking sheets with parchment paper.
   
   
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cardamom, cloves, allspice, and pepper.
   
   
3. To the large bowl of a stand mixer, add the sugar, cream cheese, and butter. Beat until light and fluffy, about 1 minute. Add the oil and beat until incorporated. Next, add the egg, milk, and vanilla. Continue to beat until smooth. In two additions, add the flour mixture, being sure to scrape down the sides of the bowl in between, until just mixed. The dough will be soft. Rest on counter for 15 minutes while you preheat the oven.
   
   
4. To make the coating:
   On a small plate, mix together the sugar, cinnamon, and cardamom. Divide the dough into 18 equal pieces of about 2 tablespoons each. Using your hands, roll the dough pieces into balls. Working in batches, roll the balls in the sugar and spice mixture and evenly space about 6 dough balls on each baking sheet. Sprinkle the tops evenly with some of the remaining sugar and spice mixture.
   
   
5. Bake one tray at a time for 11 to 12 minutes, rotating the tray after 7 minutes, or until the edges are set and just beginning to brown. Continue until all the cookies are baked. Let the cookies cool on the baking sheets for 5 minutes. Transfer the cookies to a wire rack and let cool to room temperature before serving.
   
   Makes 18 snickerdoodles