innkeeper chai snickerdoodles;
These snickerdoodles are packed full of chai spices, but still rolled in cinnamon sugar to make warm and cozy chai snickerdoodles. It's full fall in a bite!
Oven Temp: 350°F
Servings: 28
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Ingredients
Chai Snickerdoodles
- ½ cup butter softened, 1 stick (113g)
- ½ cup canola oil (113g)
- ½ cup brown sugar (108g)
- ½ cup powdered sugar (60g)
- 1 egg
- ½ tsp vanilla
- 2¼ cups all-purpose flour (300g)
- ½ tsp baking soda
- ½ tsp cream of tartar
- ¼ tsp salt
- 1 black tea bag
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ⅛ tsp cardamom
- ⅛ allspice
Coating:
- ¼ cup sugar
- ¼ cup cinnamon
Instructions
- Preheat your oven to 350 F (176°C) and adjust a rack to the middle.
- In a large bowl or stand mixer, cream together ½ cup butter, ½ cup brown sugar, ½ cup powdered sugar until light and fluffy. Add ½ cup canola oil, 1 egg, and ½ tsp vanilla. Mix to incorporate. It's ok if a little chunky at this stage.
- Add in 2¼ cups flour ~½ cup at a time, and mix until thoroughly combined.
- Add the remaining ingredients: ½ tsp baking soda, ½ tsp cream of tartar, ¼ tsp salt, tea from 1 black tea bag (cut and emptied into the bowl), ½ cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, ⅛ tsp cardamom, ⅛ tsp allspice. Mix on low until incorporated.
- Make the cinnamon sugar by adding ¼ cup each of white sugar and cinnamon and mixing until combined.
- Using a cookie scoop or two spoons, drop balls of dough into the cinnamon sugar and roll to coat. For large cookies, make ~17 balls, otherwise makes ~30 heaping Tbsp cookies
- Place the dough balls onto a cookie sheet lined with parchment. Bake in the oven for 10-12 minutes for large cookies, 8-10 for regular sized. Let cool.
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