Teacup and I were chatting the other day about fun cookie recipe ideas for masala chai, and our dear friend Hannah said "oh, like chai snickerdoodles?"
Um...YES! Such a fun twist on a classic American favorite. Their chewy texture, eggy richness and cinnamon coating has earned them a high ranking in the cookie hall of fame. Honestly though? While I get the appeal, I've always felt snicks were missing that "wow" factor.
My solution to the boring snickerdoodle conundrum, as for most things, is MORE SPICE! The basic cookie practically asks to be paired with chai anyway, so once Hannah put the idea in our heads, we had to do it right away. We definitely ran into some obstacles in creating these cookies for you due to the lack of baking supplies in our quarantine-shopping-wracked grocery store, but we pulled it together. We ended up grinding our own flour and sugar, which I recognize is really above and beyond the average baking project. Feel free to substitute the ground turbinado sugar with standard granulated, and any flour will work fine (just omit the milk or your dough will be too soggy).
I hope you enjoy this recipe, and be sure to comment if you made any modifications!
Whole Wheat Chai Snickerdoodles
Yield: 4 dozen
Author: Friday Afternoon Tea
Prep time: 20 MCook time: 10 MTotal time: 30 M
A hearty wheat cookie with flecks of black tea and plenty of spice!
1 cup unsalted butter, softened
1 1/2 cups turbinado sugar, ground fine
1/8 cup whole milk
2 1/2 cups whole wheat flour
2 Tbsp ground masala chai (we ran our regular chai leaves through a spice grinder until they were flour-fine, then sifted to get out remaining cardamom hulls)
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 Tbsp turbinado sugar, ground fine
2 tsp ground cinnamon
How to cook Whole Wheat Chai Snickerdoodles
Preheat oven to 400F
Beat butter and 1 1/2 cups sugar with the eggs and milk until smooth and fluffy.
In a separate bowl, combine flour, ground chai, cream of tartar, baking soda and salt.
Tip the dry ingredients into the creamed ones and stir until well combined.
Scoop and roll into 1 oz. balls (about 2 Tbsp).
In a small bowl, combine the remaining sugar and cinnamon and roll all the dough balls in this mix.
Spread about 2 inches apart on a lined, ungreased cookie sheet.
Bake for 8-10 minutes, being careful not to overbake. They will look soft and puffy when finished, but will cool to be chewy and solid.
Give the mixing bowl and spoon to your household's designated dough fiend, then enjoy the finished cookies with a cup of tea, coffee, cocoa or your favorite milky-type beverage.
Did you make this recipe?
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