Description
Flavored with brown butter and chai spice, these soft and pillowy brown butter chai snickerdoodles are a dream holiday cookie!
Ingredients
Cookies
- 1 cup unsalted butter, cubed
- 2 1/2 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
For rolling
- 1/4 cup sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cardamom
- 1/8 tsp cloves
- 1/8 tsp nutmeg
Instructions
- Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until solidified, about 45 minutes to an hour.
- Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl. Beat solidified brown butter and sugar in a large mixer bowl at medium speed until creamy; beat in eggs and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Cover dough and chill in the refrigerator for at least 4 hours or overnight.
- Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 20 minutes before baking). Line two baking sheets with parchment paper.
- Combine sugar, cinnamon, ginger, cardamom, cloves, and nutmeg in a food processor and pulse for 1 minutes. Transfer chai sugar to a shallow bowl. Scoop 1 1/2-inch balls of dough and dredge in chai sugar twice; place two inches apart on prepared baking sheets.
- Bake for 11 to 12 minutes, rotating pans halfway through, until edges and tops are set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature.