Wednesday, December 12, 2012

Chai Spiced Snickerdoodles and the Food Blogger Cookie Swap 2012


It is officially baking season! Yes, I believe there is a season for butter and sugar. Strawberries and tomatoes get their season in the spotlight, so why shouldn't cozy spices too? 


I'm once again participating in the Great Food Blogger Cookie Swap and sending some sweetness to other food bloggers across the country in benefit of Cookies for a Kids Cancer

Last year, we were awaiting the arrival of our daughter and even though I waited until the last minute to bake my cookies, I picked a new recipe with more than a few steps. Peppermint Patties were delicious, but now that we have an 11-month old running our lives I needed a decidedly simpler recipe. 

Chai tea has always been one of my most beloved winter beverages. My older sister Courtney turned me on to the warm, creamy, spiced tea when I was in middle school and I've been drinking it regularly ever since. Making my own chai tea is on my long-long to make list, but I always seem to have the spices on hand. 

Snickerdoodles are a classic cookie that are often neglected when seemingly sexier offerings are on the cookie platter. But, dang, they are a delicious underdog. So why not give them a roll in sugar and spice and dress them up just a bit for this holiday season. 




Chai Spiced Snickerdoodles adapted from Real Simple
makes 60 two inch cookies

3 cups all-purpose flour 
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon kosher salt 
8 ounces {two sticks} unsalted butter, at room temperature
1/2 cup dark brown sugar
1 1/4 cups granulated sugar, divided  
2 large eggs
2 teaspoons vanilla extract 
2 teaspoons ground cinnamon 
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger 
1/2 teaspoon ground clove
1/8 teaspoon ground all spice 
pinch of ground cardamom 

Whisk together the flour, cream of tartar, baking soda and salt in a medium mixing bowl. Set aside. 

Cream together the butter, brown sugar, and one cup of granulated sugar in a stand mixer, fitted with the paddle attachment, until lightened in color - about 3 minutes of mixing on medium speed. Reduce the mixer speed, and add the eggs one at a time. Stop the mixer and scrape down the bowl, add the vanilla and continue mixing for about a minute. 

Add the flour mixture on low speed. Scoop the dough into two tablespoon portions onto a parchment paper lined half sheet pan and chill for at least one hour before baking. 

Heat the oven to 375˚F and combine the remaining quarter-cup granulated sugar and the spices in a small bowl. 

Roll the dough balls in the sugar-spice mixture and bake 12 to a parchment paper lined half sheet pan for 12-14 minutes or until golden and cracked. Cool for 1 minute on the pan before transferring to a cooling rack. 


This years cookie swap partnered with OXO to raise ver $4400 for Cookies for Kids Cancer! Sign up for next year's swap - here

And check out all the other participants cookie posts here. Lots of ideas for holiday baking, I mean lots. 



6 comments:

  1. Replies
    1. Thanks for catching that! Should be all-aspice. Correction made!

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  2. I'm pretty sure that snickerdoodles are the king of all cookies. I love all the spice in this version. They look awesome!

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  3. These were incredible! Thank you so much!

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  4. I like your idea to have this blog here. You are good to make these foods with the best spices and the recipe is so lovely. I will try to make this with the best Louisiana spices that make the food so lovely and spicy.

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  5. This comment has been removed by the author.

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