Masala Chai Snickerdoodle Cookies

• servings: 24 servings
• active time: 20 minutes
• total time: 28 minutes

Ingredients

2 3/4 cups (358g) all-purpose flour (measured correctly)

2 tsp cream of tartar

1 tsp baking soda

1/2 tsp salt

3/4 cup (168g) unsalted butter, room temperature

1 1/2 cups (310g) sugar, plus 3 tbsp for rolling

2 large eggs

1 1/2 tsp vanilla extract

1 tbsp ground masala

Directions

PREPARING COOKIE DOUGH

1. Combine the flour, cream of tartar, baking soda and salt in a medium sized bowl. Set aside.

2. Add the butter and 1 1/2 cups of sugar to a large mixer bowl and cream until light in color and fluffy in texture, about 2-3 minutes.

3. Add the eggs one at a time, mixing until combined after each. Scrape down the sides of the bowl, as needed.

4. Add the vanilla extract and mix until well combined.

5. Add the dry ingredients and mix until combined.

6. Create balls of 25 g of cookie dough each. cool the cookie dough in the fridge until firm.

cool in the fridge

BAKING THE COOKIE

1. Preheat oven to 400°F. Prepare baking sheet with parchment paper.

2. Combine the remaining 3 tablespoons of sugar with the cinnamon in another small bowl.

3. Roll each ball of cookie dough in the masala sugar mixture, then set on the prepared cookie sheet with about 2 inches between them.

4. Bake for 6-8 minutes on the top rack.

5. Remove cookies from the oven when light brown and allow to sit for 2-3 minutes. the cookie will continue to harden when sitting. move to cooling rack once firm.

Notes

- make sure you cool the dough until it is firm

- bake the cookie dough in the top rack

- take the cookie out when it's light brown as it will continue to firm up on the hot tray. if you overcook it, it will become cripsy instead of chewy

Nutrition

• Serving Size: 1 Cookie Ball
• Calories: 86
• Total Fat: 3.4 g
• Saturated Fat: 2 g
• Trans Fat: 0 g
• Cholesterol: 16.4 mg
• Sodium: 57.7 mg
• Total Carbohydrate: 12.9 g
• Dietary Fiber: 0.4 g
• Total Sugars: 6.7 g
• Protein: 1.1 g