chai snickerdoodles

Making a commitment to cook two pre-chosen recipes a month has been a great way to push my boundaries with the occasional challenging recipe, as well as check off some easier recipes that have been nagging me for years but I never got around to making. There’s not always a good reason that I needed the extra push, but sometimes the accountability is necessary to check that dish off the list. It’s been a great way to convince myself to try flavors I knew I would like but hadn’t quite convinced myself to make yet, like the ones in these cookies.

But. There is a problem sometimes. The problem is not that I end up making a recipe I’m not in the mood for because it’s the last day of the month, although that has happened. That’s part of the game. No, the problem is that I am then obligated to share recipes here that I don’t necessarily recommend. If I was a more organized person, I would make the recipes multiple times in the month until I had them perfect, but this is stretching my competence too far.

Instead, we have snickerdoodles that didn’t turn out just right. Which is particularly annoying, because they’re from a recipe I wholeheartedly endorsed several years ago. This time, however, they were crisp, without that light cakey bite I prefer in snickerdoodles. I can only guess that the difference is the temperature of the dough right before baking.

But this challenge was about chai, not snickerdoodles, and the chai spices were perfect. They weren’t drastically different from regular cinnamon-coated snickerdoodles, but the extra spices, especially the cardamom, made them a bit more special.  They weren’t perfect, but neither am I, so I have no choice but to share an imperfect recipe.

One year ago: Yukon Gold and Sweet Potato Gratin
Two years ago: Bacon Egg Toast Cups
Three years ago: Sopaipillas
Four years ago: Chocolate Chip Cookies (comparison of 4 recipes)

Printer Friendly Recipe
Chai Snickerdoodles (adapted from Cook’s Illustrated and The Novice Chef)

Makes about 60 cookies

Dough:
2¼ cups (11¼ ounces) unbleached all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
16 tablespoons (2 sticks) unsalted butter, softened but still cool
½ teaspoon salt
1½ cups (10½ ounces) granulated sugar
2 large eggs

Chai mix for rolling dough:
4 tablespoons granulated sugar
1½ teaspoons ground cinnamon
1½ teaspoons ground cardamom
½ teaspoons ground ginger
¼ teaspoon ground cloves
¼ teaspoon nutmeg

1. Adjust oven racks to the middle position. Preheat the oven to 400 degrees. Line baking sheets with parchment paper or silicone mats. In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, salt, and sugar on medium speed until well combined, 1 to 1½ minutes. Scrape down the sides of the bowl, add the eggs, and beat again until combined, about 30 seconds. Add in the dry ingredients and beat at low speed until just combined, about 20 seconds.

2. In a small, shallow bowl, combine sugar and spices for rolling the dough. Stir or shake well to combine. Working with a scant tablespoon of dough each time, roll the dough into 1-inch balls. Roll the balls in the cinnamon sugar mixture and place them on the prepared baking sheets, about 2 inches apart.

3. Bake until the edges of the cookies are beginning to set and the center are soft and puffy, 8-10 minutes. Let the cookies cool on the baking sheets 2-3 minutes before transferring them to a wire rack to cool completely.