A riff on traditional Snickerdoodle cookies, with a Chai spice blend in place of the cinnamon. Adapted from Tasty's Best Soft and Chewy Snickerdoodle recipe.
Measure out the amounts you need for the recipe, and store the remaining spice mix in an airtight container. Use up extra spice mix in tea, coffee, or other baked goods!
Cookies
In a medium bowl, mix together flour, cream of tartar, 2tsp Chai spice mix, baking soda, and salt. Set aside.
Cream together the butter and both sugars, until well mixed, light, and fluffy.
Add eggs and vanilla and mix until combined.
Add the flour mixture a little at a time, mixing until combined.
Cover and chill dough for 30 min - 1 hour.
Preheat oven to 375°F.
In a small bowl, mix together the 2T sugar and 2tsp Chai spice mix.
Roll dough into walnut-sized balls (I used a medium cookie scoop).
Roll in sugar-spice mixture, and place on cookie sheet 1" apart.
Bake for 8-10 minutes, or until browned on the bottom and set in the middle.
Allow to cool on the cookie sheet for a few minutes, then move to a cooling rack to cool completely.
Store in an airtight container at room temperature. Cookies will stay fresh for up to 5 days.