Chai Snickerdoodles
Slow-churned butter and chai spice give these cookies a bit of everything nice. A pillowy center and a soft, homemade chewy consistency make these cookies a great companion for cuddling up next to a fire with a cup of coffee or a nice, tall glass of milk.
24
Dessert
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2 3/4 cups all-purpose flour
2 cups granulated sugar
1/2 cup Organic Valley Cultured Butter, softened
1/2 cup shortening
2 Organic Valley Large Brown Eggs
2 tsp baking soda
2 tsp cream of tartar
1/8 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground allspice
1
Preheat oven to 400º F.
2
Mix 1 1/2 cups sugar, shortening, butter and eggs in a large bowl.
3
Stir in flour, cream of tartar, baking soda and salt.
4
Mix 1/2 cup sugar, cinnamon, cloves and allspice in a small bowl to create a chai sugar mixture.
5
Shape dough by rounded spoonfuls into 24 or 48 portions.
6
Roll in chai sugar mixture and place 2 inches apart on ungreased baking sheets.
7
Bake 10-12 minutes, until set but not hard.
