Gluten Free Chewy Chai-Spiced Snickerdoodle Cookies
Chai spices with the classic tangy and chewy snickerdoodle
Servings: 2 dozen
Ingredients
Chai Spice Mix (divided between cookies and coating on cookies)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
Cookies
- ½ cup unsalted butter, room temperature
- ½ cup sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cup (225 grams) gluten free flour blend
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- 2 teaspoon chai spice mix
Coating for Cookies
- 3 Tbs sugar
- 2 teaspoon chai spice mix
Instructions
- In a small bowl, combine all of chai spice mix ingredients. Stir to combine and set aside.
- In a large bowl, preferably a stand mixer, combine room temperature butter, sugar and brown sugar for 2-3 minutes until well combined and slightly fluffy.
- Add egg and vanilla extract and stir until combined.
- Add gluten free flour blend, salt, baking soda, cream of tartar, and 2 teaspoon of chai spice mix. Combine until everything is mixed together. Cover dough with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 375 deg. F and prepare two baking sheets by lining with parchment paper or silicon mat.
- Remove dough from refrigerator. Add 3 tbs sugar to the remaining chai spice mix and stir until mixed. Shape dough into balls, (about the size of a golf ball) and gently roll in the remaining chai spice sugar mix until coated all the way around the ball. Place on a cookie sheet about 1 ½ - 2 inches apart, repeating until the dough is gone.
- Bake for 10-11 minutes, being careful not to overbake as you want them slightly chewy. Remove from oven and cool, storing any leftovers in an air-tight container.