Welcome to Cookie Palooza 2019. For the past couple of years I have dedicated the first week of December to bringing you cookie recipes that would be a perfect addition to your cookie swaps, dessert tables, office parties, get togethers and so forth for the holidays. This year I have a fun batch of cookies to bring you, starting with a nice twist on your traditional snickerdoodle. A Cinnamon Chip Chai-Spiced Snickerdoodle. If you can’t find cinnamon chips in your neck of the woods, the only brand I’ve come across that sells them is Hershey’s, it’s totally okay to leave them out. These cookies will still be delish thanks to the homemade chai-spiced sugar that’s added to the dough and that the cookie is rolled in prior to baking.
After making the dough I refrigerated it for at least an hour so it could firm up. The dough will be too soft to handle otherwise and what will ultimately happen is that the cookies will spread too much during baking or they will be a mess when trying to roll in the sugar.
Once the dough was firm enough I used a cookie scoop to scoop the dough and rolled it between my hands to round it off before rolling it in the spiced sugar. I then placed the dough on cookie sheets that I covered with parchment paper. After baking the cookies for about 11 minutes I removed them from the over and transferred them to a wire rack to cool completely. Don’t worry if you think the cookies are too soft, they will harden as they cool. One thing to note, the recipe states the dough will make 6 dozen cookies, but, I was only able to get 4 dozen out of it. I thought maybe my dough balls were larger than the 1-inch mentioned in the recipe but, I measured them and they were just about 1-inch.
I’ll just say, if you love chai tea you are going to love these cookies. Thanks to rolling the cookies in the spiced sugar every part of the cookie will have the flavors of the spices. Warm spices that are perfect for this time of year.
Cinnamon Chip Chai-Spiced Snickerdoodles
1/2 cup sugar
2 teaspoons cardamom
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1/2 cup butter, at room temperature
1/2 cup shortening
1 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
Pinch of salt
1 10 oz. bag cinnamon baking chips
Combine the ingredients for the spiced sugar in a medium bowl and set aside.
In a large bowl cream together the butter, shortening, sugar, and 2 tablespoons of the spiced sugar using a hand mixer until light and fluffy. Beat in the vanilla extract and eggs.
In another bowl combine the flour, cream of tartar, baking soda and salt and whisk together.
Gradually beat the flour mixture into the butter mixture until well combined. Stir in the cinnamon baking chips.
Cover the bowl and refrigerate until the dough is firm enough to shape, about 1 hour.
Preheat the oven to 350 F. Cover two baking sheets with parchment paper.
Once the dough is firm, using a cookie scoop scoop the dough and shape into balls. Roll the dough into the remaining spiced sugar and then placed on the prepared cookie sheet. Leave space between each as the cookies will spread while baking.
Bake for 11-13 minutes, until the cookie starts to set around the edges. Transfer to a wire rack to cool completely.
Recipe from Taste of Home