Print to Online: Recipe of the Issue (Issue 2)

Chai snickerdoodle cookies

Cameron Powell, Hannah Geraghty, Zinnia Kahn, and | Online Editor-in-Chief, Business Manager, and DEIB Director

*Our recipe for this issue is from “Sweet Simple Masala” (credit was omitted on accident in print)

Blueprint photo/Zinnia Kahn

   As the temperature drops, leaves begin to fall, and the autumn season begins, these chai latte snickerdoodle cookies make the perfect treat. Snuggle up for a movie or snack on them throughout the day; these cookies are soft, chewy, and spiced with a variety of warm seasonings, completed with a fluffy chai frosting on top.

Spiced Sugar Topping

⅓ cup sugar

1 teaspoon chai spice

Chai Spiced Snickerdoodle Cookies

3 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon chai spice

½ teaspoon cinnamon

1 cup butter unsalted, softened to room temperature

1 ⅓ cups granulated sugar

2 eggs at room temperature

2 teaspoons vanilla extract

Chai Latte Buttercream

½ cup butter softened

2 cups powdered sugar

1 teaspoon vanilla extract

¼ teaspoon chai spice

3-4 tablespoons heavy cream

Chai Spiced Cookies:

1. Preheat the oven to 375°F, and line a large cookie sheet with parchment paper. 

2. In a small bowl, combine the granulated sugar and chai spice and set aside for later. 

3. In a separate bowl, whisk the flour, cream of tartar, baking soda, cinnamon, chai spice, and salt together in a medium bowl. 

4. In another bowl, use a hand mixer or stand mixer fitted with a paddle attachment to beat the butter and granulated sugar together on high speed until smooth and creamy, about two minutes. 

5. Add in the eggs and vanilla extract. Beat on medium-high speed until combined.

6. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients.

7. Once combined, roll cookie dough into balls, about two tablespoons of dough each. Before placing on the parchment-lined cookie sheets, roll the dough balls in the spiced sugar topping. Arrange three inches apart on the baking sheets. Note: they will spread. 

8. Bake cookies for ten to 14 minutes, rotating the pan 180° in the oven at the six-minute mark to account for an even bake. 

9. Allow cookies to cool on the baking sheet for ten minutes before transferring to a wire rack to cool completely.

Chai Latte Buttercream:

1. In a stand mixer with a wire whisk, combine softened butter, powdered sugar, vanilla extract, and chai spice. Slowly add heavy cream one tablespoon at a time until the buttercream is soft and fluffy. 

2. Frost cookies with chai latte buttercream once they are fully cooled.