Chocolate Chai Snickerdoodles

You guys know I LOVE baking cookies! Today I have a unique twist on classic Snickerdoodles to share with you (courtesy of Taste of Home’s recipe).

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These warm, aromatic spices – which are all typically found in Chai tea – add a little extra zest to the cookies.

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Traditionally, Snickerdoodles are rolled in cinnamon sugar prior to baking; but this time, a few extra spices were included. A portion of the spiced sugar was set aside for coating the balls of dough later, and the rest was used in the cookie dough recipe.

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And the other extra layer of flavor added to these Snickerdoodles is: chocolate! One-half of a cup of baking cocoa is added to the dry ingredients.

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And you’re left with a spicy, chocolate-y cookie dough.

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Form balls, and roll in the spiced sugar.

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Before baking, use the bottom of  glass to flatten the balls slightly.

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And – voila! The cookies turned out great!

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These Chocolate Chai Snickerdoodles offer up all of the cinnamon-sugar goodness that you love in traditional Snickerdoodles, prepared with an extra decadent layer of chocolate flavor, and kicked up a notch with the addition of a few peppery Chai-inspired spices.

Chocolate Chai Snickerdoodles

Recipe from Taste of Home

Ingredients
    • 2-1/4 cups sugar
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cardamom
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground allspice
    • 1/4 teaspoon white pepper
    • 1 cup butter, softened
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 2-1/4 cups all-purpose flour
    • 1/2 cup baking cocoa
    • 2 teaspoons cream of tartar
    • 1-1/2 teaspoons baking powder
    • 1/2 teaspoon salt
Directions
  1. Preheat oven to 350°. In a large bowl, combine the first six ingredients. Remove 1/2 cup sugar mixture to a shallow dish.
  2. Add butter to remaining sugar mixture; beat until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking cocoa, cream of tartar, baking powder and salt; gradually beat into creamed mixture.
  3. Shape dough into 1-1/2-in. balls. Roll in reserved sugar mixture; place 2 in. apart on ungreased baking sheets. Flatten slightly with bottom of a glass. Bake 10-12 minutes or until edges are firm. Remove to wire racks to cool.

Yield: about 3 dozen.

Originally published as Chocolate Chai Snickerdoodles in Taste of Home.

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3 thoughts on “Chocolate Chai Snickerdoodles

  1. Cardamom? Really? Couldn’t find it anywhere..finally found it at Meijer..$12.99 for 1.75 oz.!! Really? Cookies were good. What we called “adult” cookies. Not sweet enough for college age or younger and that tested true. My godchildren ages 20 and 16 didn’t really fancy them. The adults ate them with vanilla bean icecream and coffee…perfect combo.

    • Oh dang, really!? My jar of cardamom is from Penzey’s, so I guess I’ve never checked the big grocery stores for it. I’m glad that you enjoyed the cookies. Yes, you make a really good point here in that these are probably more likely to be enjoyed by adults! My taste testers were my adult office-mates and they seemed to go over well. Vanilla bean ice cream and coffee sound like amazing accompaniments!

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