Recipe: Chai Snickerdoodles

It's 90 degrees this week in Philadelphia but we are jumping into Fall head first. I'm looking forward to breaking out that cinnamon and nutmeg and getting back into the kitchen. I've got a lot of ideas bouncing around in my brain for Fall recipes—pumpkin ice cream cake, pear galette, chai white russians—but let me know if there's anything you would like to see this season!

We're kicking off Fall recipes with these Chai Snickerdoodles because we're not quite ready for pumpkin everything yet and I haven't made it to the apple picking yet.

On an unrelated note, every time I've typed "chai" during this blog post, I've most definitely typed "chia" and had to go back and fix it. But we're pushing through!

Chai Snickerdoodles

Makes a dozen to a dozen and a half cookies 

1 1/2 sticks butter, unsalted and room temperature
1 1/2 cup sugar
2 large eggs
2 3/4 cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoon cardamon (separated)
2 1/2 tablespoon cinnamon
3 tablespoon sugar

Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking liner.

In the bowl of an electric mixer, cream butter and sugar until fluffy (about 5 minutes). Add in eggs one at a time and mix until combined. 

In a separate bowl, combine flour, cream of tartar, salt, and 1 teaspoon of cardamon. Add dry ingredients to the butter and mix until dough is formed. Chill dough in the refrigerator for 5-10 minutes. 

In a small bowl, mix together 2 1/2 tablespoons of cinnamon, 3 tablespoons of sugar, and 1 teaspoon of cardamon. Once dough is chilled, begin forming balls of dough that are 1 tablespoon in size. Roll each dough ball in the cinnamon, sugar, and cardamon mixture and place 1 inch apart on the baking sheet. Bake for 10-12 minutes or until the bottoms just begin to turn golden brown. Let cool on the baking sheet for 5 minutes before cooling completely on a cooling rack. Store in an airtight container.