Chai Snickerdoodle Cookies

Step 1

Preheat oven to 375˚F. Line two large cookie sheets with silicone mats or parchment paper.

Step 2

In a small bowl, whisk together chai seasoning and sugar for topping. Set aside.

Step 3

In a medium bowl, whisk together flour, cream of tartar, baking soda, chai seasoning, and salt. Set aside.

Step 4

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), beat butter and sugar together on high speed until smooth and creamy, about 2 minutes. Add egg, egg yolk, and vanilla, beating on medium-high speed until combined, scraping down the sides as needed. Reduce speed to low and slowly add in the dry ingredients in batches (2 to 3), until combined.

Step 5

Use a cookie dough scoop to scoop out 1 1/2 Tbsp cookie dough at a time. Roll into balls, then roll in the chai-sugar topping. Place on prepared baking sheets and sprinkle with extra chai-sugar topping as desired.

Step 6

Bake for 10 to 12 minutes, until the cookies are puffy and soft. Remove from oven and use the back of a spoon to flatten them out as desired. Let cool on the baking sheet for 10 minutes, then remove to wire cooling racks to cool completely.

Step 7

Cookies will keep at room temperature in an airtight container for up to one week.