I don't drink much caffeine but the exceptions to that are always a Starbucks Caramel Macchiato or black tea. Chai tea is a mixture of spices and black tea and is one of my favorite teas so when I saw these cookies on The Novice Chef, I couldn't wait to try them. I've actually never made homemade snickerdoodles and I'm not sure how that is even possible considering snickerdoodles are always perfectly chewy! I'm considering putting cream of tartar in all of my cookies from now on because I swear that's what makes these the perfect texture. I had a store-bought chai tea mix from the grocery store (from the tea aisle) and rolled the cookies in that before baking. I took these to the Charlotte Food Blogger cookie swap last month and everyone seemed to love them, they even got a shout-out from Mary at Fervent Foodie. They didn't last long enough for me to get a picture of them last time I made them so I had to bake up another batch to share.
makes 19 large cookies
2 1/3 c. all-purpose flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp salt
1 c. butter (2 sticks), softened
1 1/2 c. sugar
powdered chai tea mix
Preheat oven to 350°F.
Pour powdered chai tea mix in a bowl. Then in a separate bowl, combine dry ingredients and whisk together. In a large bowl, beat butter and sugar together until light and fluffy. Add in eggs one at a time and beat well. Slowly add dry ingredients to the butter/sugar mixture and mix until combined. Form uniform dough balls and roll them in the chai tea mix. Place them on a parchment paper lined baking sheet and bake large cookies for 15-17 minutes. Once you pull them out of the oven, let them sit on the baking sheet for 5 minutes then remove them to cool.
Recipe adapted from The Novice Chef