It’s finally feeling like fall here, and that calls for celebration! In cookie form, of course. That’s what this blog is all about.
Is anyone else obsessed with chai tea? I am. I have a dwindling stash of chai Keurig cups, but I adore Starbucks or Port City Java’s chai tea. I’m a chai fanatic.
Which is why it should be no surprise that I’m in love with these snickerdoodles. To break it down for y’all: Snickerdoodles (Good) + Chai (Great) = One bomb-ass fall dessert. You’re welcome.
The frosting is completely optional- but why would you skip over it? When it comes to these cookies, my opinion is that more is more. Usually, when I see a recipe calling for vanilla bean seeds, I just ignore it and add more vanilla extract. This time, however, I had some spare beans from a homemade vanilla experiment (Update on that later), so I threw those in and holy. Yum. Definitely amps up that vanilla flavor- but it still doesn’t overpower that chai spice. Gosh, my mouth is watering just thinking about them.
Fall is everyone’s favorite season, let’s face it. I love that it’s cool enough to put on my flannel, but not so cold that I’m breaking out my mittens. These cookies taste like the epitome of fall, and will give you all of those warm, rose-colored glasses feelings that will make you feel right at home. Pinky promise.
Chai Spice Snickerdoodles
- 2 and ¾ cups all purpose flour (spooned and leveled)
- 2 tsp cream of tartar
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp salt
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- ½ cup granulated sugar
- 1 and ½ tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cardamom (Or ½ tsp cloves and ½ tsp nutmeg)
- ½ tsp ground allspice
- ½ cup unsalted butter, room temperature
- 2 and ½ cups confectioner’s sugar
- 1 tsp vanilla extract
- 3 tbsp heavy cream
- seeds scraped from ½ a split vanilla bean
- 1/8 tsp salt
- Make the Cookies: In a large bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt. Set aside.
- In a medium bowl, whisk the melted butter, granulated sugar and brown sugar together until smooth. Whisk in the egg, then the vanilla until combined. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula, or using a stand mixer with a paddle attachment. The dough will be thick and slightly crumbly. Cover the dough tightly with cling wrap and chill for at least 45 minutes and up to 2 days.
- Make the topping: Mix the sugar and spices together in a small bowl. Set aside.
- Preheat oven to 350ºF. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
- Remove the cookie dough from the refrigerator and roll 1.5 Tablespoons of dough into each ball. Roll each dough ball into the mixture to coat evenly. Bake for 10-11 minutes. The cookies will look a bit underbaked. This is normal. Remove from the oven and allow to cool on the cookie sheet for at least 10 minutes before transferring to a wire rack to cool completely.
- Make the frosting: With a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, vanilla extract, cream, and vanilla bean seeds with the mixer running on low. Increase to mixer high speed and beat for 3 minutes. Add 1 tablespoon more heavy cream if the frosting is too thick. Add salt to taste if frosting is too sweet.
- Wait until cookies are completely cooled to frost. Sprinkle with extra sugar/chai spice topping, if desired. Cookies stay fresh covered at room temperature for 1 week.
This recipe is adapted from Sally’s Baking Addiction