Cinnamon Chip Chai-Spiced Snickerdoodles
These freeze well – I remember the first time I made these, Jim took a bite and said, “This is InSANE how good these are!” 🙂 Keeper!
½ cup sugar
2 tsp ground cardamom
2 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground cloves
¼ tsp ground nutmeg
Dough: ½ cup butter, softened
½ cup shortening
1 cup sugar
2 large eggs
1 tsp vanilla extract
2 ¼ cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
Dash salt
1 pkg (10 oz) cinnamon baking chips
Preheat oven to 350. For spiced sugar, mix first six ingredients In a large bowl, cream butter, shortening, sugar and 2 Tbsp spiced sugar until light and fluffy. Beat in the eggs and vanilla extract. In another bowl, whisk together flour, cream of tartar, baking soda and salt, gradually beat into creamed mixture. Stir in baking chips.
Refrigerate, covered, until firm enough to shape, about 1 hour. Shape the dough into 1-in. balls, roll in remaining spiced sugar. Place 2 in. apart on greased baking sheets. (I use the baking mats, so I skip the greased baking sheet step) Bake until set, 11-13 minutes. Remove from pans to wire racks to cool.
Makes about 6 dozen
Tip: The recipe starts out saying to preheat the oven but since you need to put the dough in the fridge for about an hour – I did not preheat until it was close to time to take the dough out of the fridge. I continued to refrigerate the dough between each pan that I filled. These were true to the baking time shared in the recipe.
You can probably use any type of chip, and this recipe will be good, but I really believe the cinnamon chips took them to the chai level quickly
I buy cinnamon chips at Meijers here in Indiana
Papas Cutting Board 