Chai Snickerdoodles Recipes

Steps:

• In a small bowl, combine the sugar, cinnamon, ginger, cardamom and allspice. Remove 1/2 cup sugar mixture to a shallow bowl; set aside., In a large bowl, cream butter and remaining sugar mixture until light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well., Shape into 1-1/2-in. balls; roll in reserved sugar mixture. Place 2 in. apart on parchment-lined baking sheets. Bake at 350° for 10-13 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks.

Steps:

• Preheat oven to 350°. In a large bowl, combine the first six ingredients. Remove 1/2 cup sugar mixture to a shallow dish., 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., 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.

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, salt, 1/4 teaspoon cinnamon, baking powder and remaining spices; gradually beat into creamed mixture. In a small bowl, combine remaining cinnamon and sugar., Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Sprinkle with cinnamon-sugar mixture. Bake 6-8 minutes or until set. Remove from pans to wire racks to cool. Freeze option: Divide dough in half. Shape each portion into a 10-in. roll. Transfer dough to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to press. Cut each roll in half; slide one half of roll into cookie press. Prepare and bake cookies as directed. Repeat with remaining dough.,

Steps:

• Preheat oven to 350°. For spiced sugar, mix first 6 ingredients., In a large bowl, cream butter, shortening, sugar and 2 tablespoons spiced sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk together flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips. Refrigerate, covered, until firm enough to shape, about 1 hour., Shape dough into 1-in. balls; roll in remaining spiced sugar. Place 2 in. apart on greased baking sheets., Bake until set, 11-13 minutes. Remove from pans to wire racks to cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat 1 3/4 cups sugar, butter, eggs, and chai concentrate together in a bowl until light and fluffy. Whisk flour, baking soda, and salt together in another bowl. Stir flour mixture into butter mixture until dough is combined.
• Whisk 3 tablespoons sugar and cinnamon together in a small bowl.
• Form dough into 1-inch balls and roll each ball in cinnamon sugar to coat; place 2-inches apart on baking sheets.
• Bake cookies in the preheated oven until golden, about 10 minutes. Cool on wire racks.

Steps:

• Preheat over to 350°F.
• In large mixing bowl, stir together sugar and spices; set 1/2 cup of the mixture aside.
• Add butter to mixing bowl and cream with sugar until light and fluffy.
• Beat in cocoa powder, followed by the eggs and vanilla.
• Stir in flour and baking powder by hand or at low speed.
• Form dough into 1-inch balls and roll in reserved sugar mixture.
• Bake at 350F for 12-15 minutes or until edges are firm.
• Cool on wire rack and store in an airtight container.

Steps:

• Preheat the oven to 350°F Line a baking sheet with parchment paper.
• In a large bowl, combine sugar and spices; remove 1/2 cup of this mixture and place in a medium-sized, shallow dish or bowl (like a soup plate). Add butter to bowl and cream with sugar mixture until fluffy. Beat in eggs, one at a time, and vanilla extract.
• In a medium bowl, whisk together flour, salt, cream of tartar and baking soda. Add to sugar mixture and stir until fully incorporated.
• Shape dough into 1 inch balls and roll in reserved sugar-spice mixture. Place on baking sheet, leaving 2 inches between balls to allow for spreading.
• Bake for about 12 minutes, until edges are firm to the touch, but not quite browned. Cool for 3-5 minutes on the baking sheet, then transfer cookies to a wire rack to cool completely.