Dirty Chai Snickerdoodle Cookies

---

Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes

Ingredients:

• For the cookie dough:

  1/2 cup unsalted butter, cold

  1/2 cup granulated sugar

  1/4 cup light brown sugar

  1 large egg, room temperature

  1 tbsp Greek yogurt (sub sour cream)

  1 tsp vanilla extract

  1 and 1/3 cups all-purpose flour

  1 scant tbsp ground cinnamon

  1 tsp ground ginger

  1 tsp ground cardamom

  1 tsp cream of tartar

  1/2 tsp espresso powder

  1/2 tsp baking soda

  1/2 tsp salt

  1/4 tsp ground cloves

  Crack of black pepper

• For the dirty chai sugar mixture:

  1/4 cup granulated sugar

  1 tsp ground cinnamon

  1/2 tsp ground ginger

  1/2 tsp ground cardamom

  1/4 tsp espresso powder

  Pinch of ground cloves

  Crack of fresh black pepper

Instructions (yields ~20 cookies):

• Preheat oven to 350°F and line a large baking sheet with parchment paper. Set aside.

• In the bowl of a stand mixer, beat the butter, granulated sugar, and light brown sugar until light and creamy. Scrape down the sides of the bowl with a spatula, if necessary.

• Add in the egg, Greek yogurt, and vanilla extract. Beat until smooth and incorporated.

• In a separate bowl, mix all of the dry ingredients. Turn the mixer to low and slowly add the dry ingredients. Mix until just combined.

• In a small bowl, combine all the ingredients for the dirty chai sugar mixture.

• Using a scooper, scoop the cookie dough into balls and roll the cookies into the sugar mixture, ensuring each cookie ball is coated.

• Place the cookie dough balls onto the lined baking sheet (~1 inch apart). Bake for 10-12 minutes or until cookies are set around the edges and soft in the center.

• Remove the baking sheet from the oven and let the cookies cool on a wire cooling rack.

• Nutrition

  Calories: 100

  Sugar: 8 g

• Recipe Notes

  If using room temperature butter, chill the cookie dough in the fridge for at least 30 minutes, then bake.

You may also like…