Freshman Fifteen? More like the Fall Cookie Week Fifteen! I’m kidding. (No, I’m not. I can’t stop eating the cookies I’m baking. Send help immediately!) Thanks for stopping back for IBC’s Fall Cookie Week 2015.
In case you missed it, we had a little FCW intermission. This morning I teamed up with my fellow 10 Minute Ideas bloggers to share some quick and easy ideas for Fall Decorating. You can find that post here.
After yesterday’s decadence with the Brown Sugar Pecan Cookies, I’m toning things down a little with these Chai Spiced Snickerdoodles.
They’re a bit more subtle, but not boring or flavorless. Packed with a delightful blend of spices, these cookies pack beautifully rounded flavor without hurting your teeth with sweetness. They are begging to be enjoyed with a cup of tea while you shop online or catch up on the latest episode of Oprah’s Master Class. (The one with Ellen was so good!)
I really enjoy these cookies as I’ve been a fan of chai tea for years and years. I usually stick with the standard Tazo tea that you can buy in liquid form at many grocery stores. I mix mine with milk, warm it up in the microwave, and add a little sugar for sweetness. There’s something about that spice blend that warms you up from the inside out. These Chai Spice Snickerdoodles give me that same feeling.
These cookies are perfect for this time of year when you just want that touch of spice to add a little giddy to your step and warmth to your heart (and tummy). It also helps that they are super simple to bake. Let’s do it.
Makes about 3 dozen cookies
Here's what you will need:
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/2 cup (1 stick) unsalted butter, softened
3/4 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Begin by preheating your oven to 350 degrees F.
Whisk together the sugar, cinnamon, cardamom, ginger, and allspice in a bowl. Remove 1/4 cup of this mixture to a bowl for rolling the dough in before baking. Set aside.
In the bowl of a stand mixer, cream together the butter and remaining sugar mixture until light and fluffy (about 4-5 minutes). Add the egg and vanilla and mix until combined.
In a large bowl, combine the flour, baking soda, cream of tartar and salt. Then, with the mixer on low, add the dry ingredients to the butter mixture until just incorporated.
Roll the dough into 1-inch balls; then roll the balls in the reserved sugar and spice mixture. Place the balls on a baking sheet. Bake at 350 degrees F for 10-12 minutes or until the cookies just start to brown and crack. Transfer the cookies to a cooling rack to cool completely before packing and storing them in an air tight container.
Recipe adapted from Jelly Toast
These totally unassuming snickerdoodles are packed with warm spiced flavor that’s ideal for fall.
If you’re like me and love a good twist on a classic, give this recipe a try. If chai isn’t your thing, no worries! Check out the full Fall Cookie Week 2015 recipe collection here.