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The classic snickerdoodle cookie with a masala chai twist! Subtle but perfect with some coffee. Warning: HIGHLY addictive.
Mix the spice mixture ingredients separately in a dry bowl. Set aside.
Preheat the oven to 350 degrees (F).
For the cookies, cream the sugar and the butter in a bowl till fluffy. Add the oil and the eggs one at a time. Slowly add in the dry ingredients (minus the spice mixture) and let it form into a dough. Make balls of dough and roll each in the spice mixture before placing it on a baking sheet. Bake 10-12 minutes and cool before removing.
PS. I didn’t have cream of tartar once, and instead used baking powder to replace the baking soda and the tartar, and it tasted fine.
PPS. I also would recommend just making the whole dough in one go, you can always freeze the dough and pull it out anytime you like. A reviewer wrote that the cookie was bland and I’m not sure why! It’s subtle but you should still taste the flavors!
2 Comments
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Sweetpea Nancy on 12.7.2010
Wow! thanks for sharing this recipe. I love snickerdoodle cookies and I love Chai tea so this is a perfect cookie recipe for me! I am going to make these cookies very soon.
Amy (Chronicles of a Post-Grad) on 12.6.2010
i bet these smelled amazing!