Chai Spice Snickerdoodles

You might be asking yourself: Why is she messing with a classic? Well, because I can. And, trust me, this is worth it.

I have been making Snickerdoodles for years. I never realized it was such a beloved cookie. But, when one of R's college roommates shared his recipe with me, I added it to my annual baking list. It's that good. You can find that recipe in my post Mastering a Beloved Favorite: A Slight Twist on S's Snickerdoodles.

But, for a private party this week, I wanted to use the Chai Spice blend Anni carries at her shop, The Quail & Olive. I will gush about Diaspora Spice Co. more in another post. Suffice it to say: the quality and flavor is outstanding and I use those spices anytime I can! So, I subbed in the Chai Spice for part of the cinnamon portion of this classic cookie. And, given how quickly these disappeared from the serving platter, I think people loved them.

Ingredients

makes 2 dozen 3-inch cookies

COOKIES

• 1/2 cup (1 stick) butter (I use salted, but if you use unsalted add 1/8 teaspoon salt to the dough)

• 1/4 cup + 2 Tablespoon Butter Flavor Olive oil (on the Quail & Olive website)*

• 1 cup organic granulated sugar

• 1/4 cup organic brown sugar, lightly packed

• 2 eggs

• 1 teaspoon vanilla paste or extract

• 1/2 teaspoon Chai Spice

• 1 teaspoon baking soda

• 2 teaspoons cream of tartar

• 2-3/4 cup flour

*If you don't have this or want to use all butter, make it 1 cup (2 sticks) of butter and skip the oil

TOPPING

• 1/2 cup organic granulated sugar

• 2 teaspoons Chai Spice

• 2 teaspoons ground cinnamon

Preheat oven to 350 degrees Fahrenheit. In a small mixing bowl, blend together the topping ingredients and set aside.

In a large mixing bowl, cream together the butter and sugars until lightened and fluffy. Beat in the olive oil, eggs, vanilla, and Chai spice.

Sift in the baking soda, cream of tartar, and flour. Use a wooden spoon to incorporate the dough into a ball.

Using a scoop, portion the dough into small balls. Roll the dough in the sugar-cinnamon mixture and place on a parchment paper-lined baking sheet about 2 inches apart.

Bake in the preheated oven for 9 to 11 minutes, depending on your preference of doneness. The cookies with spread. The centers should be nicely raised and the edges crisp. The cookies will harden as they cool.