My new favorite flavor of fall is chai spice. Pumpkin still hold a dear place in my heart but right now I want to focus on the warm spices that are used to brew delicious masala chai tea. Chai tea originated in India. There, they brew tea with a delicious mix of spices including ginger, cardamom, cinnamon, and clove. There is something so comforting about a piping hot cup of spiced tea. Chai tea is also great in latte form with warm milk replacing the water. Here I used the delicious spice mix to flavor a classic cookie, the snickerdoodle.
Snickerdoodles are one of my favorite cookies. The classic version is a simple vanilla cookie rolled in cinnamon and sugar and baked until lightly golden on the edges. The cookie is crispy outside and moist and chewy inside. That, to me, is cookie perfection. Since snickerdoodles are so simple, they are able to be flavored in new and exciting ways. My very first blog post was my recipe for pumpkin snickerdoodles. I have come a long way in 20 months!
I’m not sure why I love baking fall themed snickerdoodles, but I do. And you should make them today. They are delicious! They are the perfect cookies to warm you up on chilly autumn days. Here is the non-dairy recipe; it’s printable!
- 2 cups sugar
- ½ cup vegetable shortening
- ½ cup margarine
- 2½ tsp. vanilla extract
- 2 eggs
- 2¾ cups flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- ½ tsp. salt
- 2½ tsp. cinnamon
- 1 tsp. ginger
- 1 tsp. cardamom
- ¼ tsp. clove
- ¼ tsp. nutmeg
- ⅛ tsp. black pepper
- In a medium sized bowl mix the sugar with the cinnamon, ginger, cardamom, clove, nutmeg, and black pepper. Remove ¼ cup of the sugar/spice mixture into small bowl and set aside for rolling the cookies in.
- In the bowl of an electric stand mixer fitted with the paddle attachment mix the remaining sugar/spice mixture with the shortening, margarine, and vanilla. Beat until light and fluffy.
- Add the eggs into the mixer one at a time, mixing after each addition.
- Add in the flour, cream of tartar, baking soda, and salt. Mix until cookie dough comes together.
- Refrigerate cookie dough for at least an hour until firm.
- Preheat the oven to 350 degrees F.
- Line cookie sheets with parchment paper.
- Scoop batter into one inch balls (I use a 2 tsp. sized cookie scoop) roll in the reserved sugar/spice mixture and place on prepared cookie sheets.
- Bake for 8-10 minutes until the edges are lightly brown.
- Allow cookies to cool and firm up before moving.