Dirty Chai Snickerdoodles
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 45 minutes
Yield: 16 cookies
Ingredients:
For the dirty chai sugar:
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon espresso powder
1/8 teaspoon ground cloves
crack of fresh black pepper
For the cookies:
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg + 1 large egg yolk, at room temperature
1 tablespoon plain Greek yogurt (or sour cream)
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon espresso powder
1/8 teaspoon ground cloves
crack of fresh black pepper
1 teaspoon cream of tartar
1/4 teaspoon baking soda
1/2 teaspoon salt
Directions:
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
First, make the dirty chai sugar. In a small bowl, combine the granulated sugar, spices, and black pepper. Set aside.
Next, make the cookies. In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on low speed to combine, then increase to medium-high and beat until light and fluffy, about 2 minutes.
Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the egg, egg yolk, Greek yogurt, and vanilla. Beat on medium-high until mixture is fluffy and pale in color, about 2 minutes.
Stop the mixer and scrape down the bowl, then add the flour, cinnamon, ginger, cardamom, espresso powder, cloves, black pepper, cream of tartar, baking soda, and salt, and beat on low speed until just combined and no streaks of flour remain.
Use a 2-ounce cookie scoop to portion out equal amounts of dough. Roll each ball of dough in the dirty chai sugar until it’s evenly coated. Place the cookies on the prepared baking sheet, spacing them 3 inches apart.
Bake until the cookies have started to crackle on the top and are set and firm around the edges but still somewhat soft in the middle, 12 to 13 minutes. Remove the baking sheet from the oven and allow the cookies to cool completely on the baking sheet before serving.
Notes:
How to store dirty chai snickerdoodles?
These cookies will keep the longest in an airtight container or plastic bag in the fridge. Make sure you let them cool completely before stacking in your container (or bag!) and refrigerate for up to 6 days! They taste delicious cold, but if you want to serve them at room temperature, just let them sit on the counter for half an hour before serving!
Do these freeze well?
Good news–THEY DO. Let them cool completely and then store them in a freezer-safe container or plastic bag for up to 3 months! When you’re ready to eat, pop them out of the freezer and let them thaw on the counter until room temperature before serving!
Recipe courtesy of Broma Bakery.com
I know what I’m making when my SO goes on his trip this week (he doesn’t like either 
