Double Chai-Spiced Snickerdoodles

Steps

1. 1

   In a medium bowl, combine the flour, cream of tartar, salt, baking soda, and the dough spices. Whisk until evenly mixed, then set aside.

2. 2

   Put the softened butter, granulated sugar, and light brown sugar in the bowl of a stand mixer. Beat at medium speed for about 2 minutes, until creamed together. Scrape the sides of the bowl with a spatula and push the mixture back down.

   Start 2-minute timer
3. 3

   Turn the mixer to low. Add the egg and egg yolks, then add the vanilla. Mix until fully incorporated and no strands of yolk or egg white remain. Scrape down the sides of the bowl again.

4. 4

   Add the dry ingredients to the mixer bowl. Mix on low just until the dough comes together and no streaks of flour remain.

5. 5

   Scrape around the sides and bottom of the bowl once more to ensure the dough is evenly mixed. Remove the bowl from the stand mixer, cover it with plastic wrap, and refrigerate for 45–60 minutes.

   Start 1-hour timer
6. 6

   While the dough chills, preheat the oven to 375°F (190 °C) (190°C (375 °F)) and line 2–3 baking sheets with parchment paper.

7. 7

   When the dough has finished chilling, whisk together the chai-sugar granulated sugar, cinnamon, cardamom, ginger, nutmeg, cloves, and black pepper in a small bowl.

8. 8

   Using a 2 oz cookie scoop, portion the dough and roll each portion into a compact ball in your hands.

9. 9

   Drop each dough ball into the chai sugar and coat generously. Roll each one through the sugar twice for an even coating.

10. 10

    Arrange the coated dough balls on the prepared baking sheets, spacing them generously; the author bakes 5–6 cookies per sheet.

11. 11

    Bake for 12–14 minutes, until the outsides are golden brown while the centers remain slightly soft.

    Start 14-minute timer
12. 12

    As soon as the sheets come out of the oven, give each sheet pan a firm thwack on the counter to knock out air, encourage the characteristic snickerdoodle cracks, and help create a chewy center.

13. 13

    Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to continue cooling. Enjoy.

    Start 5-minute timer