Description
Chai Brown Butter Snickerdoodles are a warm and spiced twist on the classic cookie, blending the rich flavor of brown butter with the aromatic spices of chai.
Ingredients
Scale
- 1 cup unsalted butter, browned
- 1 1/2 cups granulated sugar
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 tablespoons sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a saucepan, brown the butter over medium heat, stirring until it turns golden brown and smells nutty. Let it cool slightly.
- In a large bowl, mix the browned butter with granulated sugar until smooth.
- Add the eggs, one at a time, mixing well after each addition.
- In another bowl, combine flour, baking soda, cream of tartar, spices, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- In a small bowl, mix the sugar and cinnamon for rolling.
- Roll the dough into balls and then roll them in the sugar-cinnamon mixture.
- Place the balls on a baking sheet lined with parchment paper, spacing them apart.
- Bake for 10-12 minutes until lightly golden.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container for up to one week.
- For extra flavor, add a pinch of nutmeg to the dough.
- These cookies freeze well; store them in a freezer-safe container.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Chai Brown Butter Snickerdoodles, snickerdoodles, chai cookies, brown butter cookies