Chai Snickerdoodles
Ingredients
The cookie dough
-
2 ¼
cups
all-purpose flour
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
kosher salt
-
1
teaspoon
ground ginger
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
ground cardamom
-
¼
teaspoon
ground cloves
-
¼
teaspoon
ground allspice
-
¼
teaspoon
freshly ground black pepper
-
1 ½
cups
white granulated sugar
-
2
ounces
cream cheese, at room temperature
-
6
tablespoons
unsalted butter, melted and warm
-
⅓
cup
neutral oil
-
1
large
egg
-
2
tablespoons
milk
-
1
teaspoon
pure vanilla extract
Sugar + Spice Coating
-
¼
cup
white granulated sugar
-
1
teaspoon
ground cinnamon
-
pinch
ground cardamom
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Whisk together the dry ingredients in a medium bowl.
- In a large bowl, beat together the sugar, cream cheese, and melted butter until light and fluffy.
- Add the oil, egg, milk, and vanilla to the mixture and beat until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Mix the sugar and spice coating ingredients on a small plate.
- Divide the dough into 24 equal pieces and roll into balls.
- Roll each ball in the sugar and spice mixture and place on the baking sheet.
- Sprinkle the tops with remaining sugar and spice mixture.
- Bake for 11 to 12 minutes, rotating the tray halfway through, until edges are set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
161
Total fat
7g
Total carbohydrates
24g
Total protein
1g
Sodium
32mg
Cholesterol
10mg
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