Masala Chai Snickerdoodles (GF)

• servings: 9 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

COOKIE:

¼ cup + 2 tablespoons (75 g) organic granulated sugar*

1 stick (4 ounces) unsalted butter*, melted and hot

1 large egg*

½ teaspoon vanilla extract (optional*)

½ cup (55 g) Bob’s Red Mill blanched almond flour*

½ cup (78 g) Bob’s Red Mill sweet rice flour*

¼ cup (25 g) Bob’s Red Mill gluten-free oat flour*

¼ cup (28 g) Bob’s Red Mill tapioca flour*

½ teaspoon masala chai flavor

½ teaspoon baking soda

½ teaspoon cream of tartar*

½ teaspoon fine sea salt

TOPPING:

2 tablespoons (30 g) granulated sugar

1 teaspoon masala chai flavor

Directions

Make the dough

Place the sugar in a large bowl and when the butter has melted, pour it over the sugar. Let sit to cool slightly, 10 minutes.

Meanwhile, sift together the sweet rice, almond, oat, and tapioca flours with the masala chai flavour, cream of tartar, baking soda, and salt.

When the butter has cooled a bit, whisk in the egg and vanilla (if using) until the mixture is smooth and emulsified.

Stir in the flours and when they’re incorporated, beat the batter for 60 strokes. This will help the cookies bake up chewier.

Chill

Chill the dough until it’s firm enough to scoop, at least 30 minutes and up to 48 hours. The dough will become more smooth as it sits, allowing the starches to absorb moisture and bake up into thicker cookies.

Shape

When you’re ready to bake, position a rack in the upper third of the oven and preheat to 350ºF. Line two rimless cookie sheets with parchment paper.

Stir together the sugar and masala chai flavor in a small bowl.

If the dough has been chilled longer than an hour and is very firm, let it soften at room temperature for about 10 minutes so it's easier to scoop.

Use a cookie scoop to form the dough into balls (a #24 scoop, or about 2.5 tablespoons, will make 9 hefty cookies).

Roll each ball in the flavoured sugar and place them on the prepared cookie sheets, spacing them at least 2 inches apart.

Bake

Bake the cookies at 350ºF, one sheet at a time, in the upper third of the oven until the edges are set but the centers are still underbaked, 8-10 minutes. The centers should be puffed and collapse slightly when touched.

Give the pan a firm rap on the counter for extra dense, chewy cookies.

Let the cookies cool on the pan for a few minutes to firm slightly, then remove them to a wire rack to cool completely. They will be delicate at first but will firm up as they cool.

Store covered at room temperature for up to 5 days. They're best same-day, with crisp edges and tender middles, but they will stay moist and soft for up to 5 days.

Notes

3/16 - the cookie was crumbly and overcooked. try baking it again tomorrow once the dough has sat overnight