Chai Snickerdoodle Cookies from: The Key Lime Crime
Cheryl served these in her backyard when Hayley and Helen and Miss Gloria came by to interview her about the murder. The chai spice gives them a special kick.
Ingredients
- ¼ tso salt
- 1 ½ cups sugar
- 2 ½ tsp baking powder
- 2 ¾ cups flour
- 1 cup butter (2 sticks) unsalted, softened
- 2 eggs
For the topping
- 2 tsp cinnamon
- 1 tsp chai spice mix
- 3 Tbsp additional sugar
Instructions
- Sift dry ingredients (salt, sugar, low-sodium baking powder, and flour) together. Set aside.
- Using either a beater or a stand mixer, beat the butter until light and fluffy. Beat in the eggs one at a time, about 1 to 2 minutes after each addition.
- Slowly mix in the dry ingredients-don't beat too long or the cookies will be tough.
- Divide dough into two parts, roll into logs, and wrap with parchment paper. This isn't a beauty contest, so no need to be too fussy about your logs, as you'll be rolling the cookies too.
- Refrigerate two hours or freeze one hour. [Or overnight]
- Mix the cinnamon, chai spice, and remaining sugar on a plate.
- Cut the logs into one-inch pieces and form them into balls.
- Roll the balls in the cinnamon mixture and place them on 2 parchment-covered baking sheets. You should end up with about 2 dozen cookies-big ones!
- [Molly's note] Flatten the cookie dough balls slightly with the bottom of a measuring cup and sprinkle more sugar and spice mix on top.
- Bake 8-10 minutes, removing them from the oven as soon as the first cracks appear.