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
1 tsp vanilla extract
1 and 1/3 cups all-purpose flour
1 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 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 about 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.
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