Frosted Chai Spice Snickerdoodles
Ingredients
The cookies
-
2 and 3/4
cups
all-purpose flour
-
2
teaspoons
cream of tartar
-
1
teaspoon
baking soda
-
½
teaspoon
ground cinnamon
-
½
teaspoon
salt
-
1
cup
unsalted butter, melted
-
1
cup
granulated sugar
-
⅓
cup
packed light brown sugar
-
1
large
egg, at room temperature
-
2
teaspoons
pure vanilla extract
For rolling
-
½
cup
granulated sugar
-
1 and ½
teaspoons
ground cinnamon
-
1
teaspoon
ground ginger
-
1
teaspoon
ground cardamom
-
½
teaspoon
ground allspice
Vanilla frosting
-
½
cup
unsalted butter, softened
-
2
cups
confectioners’ sugar
-
1
teaspoon
pure vanilla extract
-
3
tablespoons
heavy cream or milk
-
seeds scraped from ½
vanilla bean
-
⅛
teaspoon
salt
Instructions
- Prepare the butter by taking out 1 ½ cups and melting 1 cup for the dough, while allowing ½ cup to soften for the frosting.
- Combine the dry ingredients in a bowl and set aside.
- In another bowl, whisk together the melted butter, granulated sugar, brown sugar, egg, and vanilla until smooth.
- Mix the wet ingredients into the dry ingredients until a thick dough forms.
- Cover the dough and chill in the refrigerator for at least 45 minutes.
- Preheat the oven to 350°F (177°C) and prepare baking sheets.
- Roll the chilled dough into balls and coat them in the sugar and spice mixture.
- Place the coated dough balls on the baking sheets and bake for 10-11 minutes.
- Let the cookies cool on the sheets for 10 minutes before transferring to a wire rack.
- For the frosting, beat the softened butter until creamy, then add confectioners’ sugar, vanilla, cream, and vanilla bean seeds, mixing until fluffy.
- Frost the cooled cookies and enjoy.
Nutrition Facts (estimated)
Servings
20-24 cookies
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
1g
Sodium
100mg
Cholesterol
20mg
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