Chai Spiced Snickerdoodles

As promised, Chai Spiced Snickerdoodles. Snickerdoodles are hands down my favorite kind of cookie and this recipe just throw things into a whole different world.  Ginger, cardamom, all spice, cloves and cinnamon are all part of the final steps in these cookies and I tell you, they are fabulous.

As with traditional snickerdoodles, the final step is to roll all of the cookies in the sugar and spice mixture that you have created. I once again used my raw sugar for this recipe, and coating the cookie dough in the raw sugar (as well as all of the delicious spice) before baking added the perfect final touch.

pheNOMNOMNOMenal. Seriously.

Careful when baking, snickerdoodles are very easily overcooked, and they're best when they're chewy so watch your cookies carefully. 

And for a recipe:

For the cookies:

1/2 cup canola oil

1 cup sugar
1/4 cup pure maple syrup
3 tablespoons milk (or soymilk to keep things vegan)

1/2 teaspoon ground cinnamon

2 teaspoons pure vanilla extract
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt

Sugar & Spice Mixture: 

3 tablespoons sugar (raw sugar is superb)

1/2 teaspoon cinnamon

about 1/4 teaspoon each of: 

Cardamom

Ginger

Cloves

All Spice

Preheat oven to 350 degrees. 

Mix oil, oil, sugar, maple syrup, and milk. Once mixed add vanilla and cinnamon. Mix flour baking soda and salt in a separate bowl. Once combined, add the flour mixture to the wet mixture 1/2 cup at a time until your dough comes together nicely. 

Combine all ingredients of the sugar and spice mixture in a small bowl. 

Roll your dough into tablespoon sized cookie dough balls and then roll them in your sugar and spice mixture. Place on baking sheet with adequate room to spread out and bake for 10-12 minutes. Remember to watch carefully, everyone loves a chewy snickerdoodle.

Nomnomnom until next time. 

 cookie recipe credit to: http://www.theppk.com/2012/09/chaispicesnickerdoodles/