Ingredients with Measurements:
- 2 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons chai spice blend (see recipe below)
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Chai Spice Blend:
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
Special equipment needed:
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and 2 tablespoons of the chai spice blend.
3. In a large bowl, beat the butter and 1 1/2 cups of sugar with an electric mixer until light and fluffy, about 2-3 minutes.
4. Add the eggs and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the flour mixture to the butter mixture and beat until just combined.
6. In a small bowl, mix together the remaining 1/4 cup of sugar and 1 tablespoon of cinnamon.
7. Using a cookie scoop or spoon, form the dough into 1-inch balls and roll in the cinnamon-sugar mixture.
8. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are lightly golden.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
Temperature:
375°F (190°C)
Serving size:
Makes about 3 dozen cookies
Nutritional information:
Calories: 130
Fat: 6g
Carbohydrates: 18g
Protein: 1g
Sodium: 75mg
Sugar: 11g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the added salt to 1/4 teaspoon.
- If you don't have cream of tartar, you can substitute it with 2 teaspoons of baking powder.
- You can use store-bought chai spice blend instead of making your own.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or almonds, to the cookie dough.
- Use brown sugar instead of granulated sugar for a deeper flavor.
- Add 1/4 cup of cocoa powder to the flour mixture for chocolate chai snickerdoodles.
Tips and tricks:
- Don't overmix the cookie dough, or the cookies will be tough.
- Chill the dough for 30 minutes before rolling into balls for easier handling.
- Use a cookie scoop to ensure even-sized cookies.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
If the cookies have become stale, you can revive them by placing them in a 350°F (180°C) oven for 5 minutes.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar for a festive touch.
Garnishes:
Sprinkle the cookies with chopped nuts or drizzle with melted chocolate for added flavor and texture.
Pairings:
Serve the cookies with a cup of hot chai tea for a cozy treat.
Suggested side dishes:
These cookies are perfect on their own, but you can also serve them with a scoop of vanilla ice cream for a decadent dessert.
Troubleshooting advice:
- If the cookies spread too much during baking, chill the dough for 30 minutes before baking.
- If the cookies are too dry, reduce the baking time by 1-2 minutes.
- If the cookies are too soft, increase the baking time by 1-2 minutes.
Food safety advice:
- Always wash your hands before handling food.
- Use clean utensils and equipment.
- Store leftovers properly to prevent foodborne illness.
Food history:
Snickerdoodles are a classic American cookie that originated in the 1800s. The name is thought to come from a corruption of the German word "schnecken" which means "snail", referring to the shape of the cookie. Chai spice is a blend of warm spices commonly used in Indian cuisine, and has become popular in Western desserts in recent years.
Flavor profiles:
These chai-spiced snickerdoodles are sweet, spicy, and aromatic, with notes of cinnamon, ginger, cardamom, and cloves.
Serving suggestions:
Serve these cookies as a snack, dessert, or gift for friends and family.
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