Chocolate Chai Snickerdoodles Food

CHOCOLATE CHAI SNICKERDOODLES

Steps:

• Preheat oven to 350°. In a large bowl, combine the first six ingredients. Remove 1/2 cup sugar mixture to a shallow dish., Add butter to remaining sugar mixture; beat until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking cocoa, cream of tartar, baking powder and salt; gradually beat into creamed mixture., Shape dough into 1-1/2-in. balls. Roll in reserved sugar mixture; place 2 in. apart on ungreased baking sheets. Flatten slightly with bottom of a glass. Bake 10-12 minutes or until edges are firm. Remove to wire racks to cool.

CHOCOLATE CHAI COOKIES

Steps:

• Whisk together the dry ingredients in a bowl (flour, cocoa powder, cream of tartar, baking soda, salt) and set aside.
• In a stand mixer fitted with the paddle attachment (or with a hand mixer), cream together the butter, chai masala blend and sugars for 3 minutes on medium speed.
• Scrape down the sides, add the egg, and mix on medium speed for another minute. Scrape down the sides once more.
• With the mixer running on low speed, spoon in the dry ingredients until just combined.
• Place the dough in the fridge (covered) for one hour.
• Preheat the oven to 350℉/177℃ and line two large baking sheets with parchment paper. Add the granulated sugar to a bowl.
• Make ~2 tablespoon sized balls (or ~40g), rolling in between your hands, then roll through the sugar.
• Evenly space the cookies on the prepared baking sheets and bake for 11-13 minutes.
• Remove from the oven and bang the pan on the counter a few times, then place on a wire rack to cool for a few minutes.
• Transfer the cookies to a wire rack to finish cooling, then enjoy.

CHAI SNICKERDOODLES

Steps:

• In a small bowl, combine the sugar, cinnamon, ginger, cardamom and allspice. Remove 1/2 cup sugar mixture to a shallow bowl; set aside., In a large bowl, cream butter and remaining sugar mixture until light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well., Shape into 1-1/2-in. balls; roll in reserved sugar mixture. Place 2 in. apart on parchment-lined baking sheets. Bake at 350° for 10-13 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks.

CHAI SNICKERDOODLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat 1 3/4 cups sugar, butter, eggs, and chai concentrate together in a bowl until light and fluffy. Whisk flour, baking soda, and salt together in another bowl. Stir flour mixture into butter mixture until dough is combined.
• Whisk 3 tablespoons sugar and cinnamon together in a small bowl.
• Form dough into 1-inch balls and roll each ball in cinnamon sugar to coat; place 2-inches apart on baking sheets.
• Bake cookies in the preheated oven until golden, about 10 minutes. Cool on wire racks.

CHOCOLATE SNICKERDOODLES

Steps:

• Preheat oven to 400ºF.
• Beat 1 1/2 cups of sugar and butter until fluffy.
• Add vanilla and eggs and mix well.
• Add flour, cream of tartar, baking soda, salt, and cocoa; mix well.
• In another bowl mix the 2 Tbs. sugar and cinnamon.
• Shape dough into 1 inch balls and roll in cinnamon mixture.
• Bake for 8-10 min or until set. Immediately remove from cookie sheet.