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 recipesโ€”pumpkin ice cream cake, pear galette, chai white russiansโ€”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.

Recipe Card: Snickerdoodles

Snickerdoodles have to be my favorite cookie. As much as I like a freshly baked oatmeal or chocolate chip cookie, I always get tired of them and move on. This is not the case with snickerdoodles. I could eat tons and tons of these, and when I made this recipe, I basically did. Don't tell. Here's the recipe.

This recipe is from adapted from here.

Soft Snickerdoodle Cookies

1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon


1. Preheat oven to 350°F.
2. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
3. Combine flour, cream of tartar, baking soda and salt in a separate bowl.
4. Blend dry ingredients into butter mixture.
5. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
6. Meanwhile, mix some sugar and cinnamon in a small bowl. Or use already mixed cinnamon sugar.
7. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
8. Coat by gently rolling balls of dough in the sugar mixture.
9. Place on chilled ungreased cookie sheet, and bake 10 minutes.

Now this recipe has it yields 24 cookies. I had tons! Much more than 24 so if you are worried about eating the whole batch, be prepared!

So good... I dare you not to make these.