Chai Spiced Snickerdoodles
Serves: About 5 Dozen Cookies
  • 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
  1. 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.
  2. 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.
  3. Add the eggs into the mixer one at a time, mixing after each addition.
  4. Add in the flour, cream of tartar, baking soda, and salt. Mix until cookie dough comes together.
  5. Refrigerate cookie dough for at least an hour until firm.
  6. Preheat the oven to 350 degrees F.
  7. Line cookie sheets with parchment paper.
  8. 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.
  9. Bake for 8-10 minutes until the edges are lightly brown.
  10. Allow cookies to cool and firm up before moving.
Recipe by Lil' Miss Cakes at