Snickerdoodles usually just have cinnamon, but with the addition of other warm spices like clove and cardamom, you can create a chewy soft cookie that tastes just like chai tea!. Snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudel, a Palatine variety of schnecken.[1] It is also possible that the name is simply a nonsense word with no particular meaning, originating from a New England tradition of whimsical cookie names.

Ingredients

i cup unsalted butter

1.5 cups of sugar

2 eggs

1 TBS vanilla extract

2.75 cups of four

1.5 TSP cream of tartar

1/2 TSP baking soda

1 TSP salt

3 TSP ground cinamon

1/2 tSP ground cloves

1 TSP ground cardamom

1/2 TSP ground coriander

3 TSP ground ginger

1/2 cup course sugar or turbinado suger

Instructions

Preheat the oven to 350 degrees.

Using a stand mixer or a hand mixer, cream the butter and sugar for 4-5 minutes until it's light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for another 1-2 minutes.

Combine the dry spice ingredients. With the mixer on low speed, slowly stir in the flour, cream of tartar, baking soda, spices and salt in three parts until just combined. The dough will be slightly wet, but not sticky.

Place course turbinado sugar in a shallow plate or bowl.

Portion small balls using an ice cream scooper and roll out until smooth. Drop into the sugar and coat well. Roll again and dip them again to insure it's fully coated and to give a nice crust.

To make flatter snickerdoodles, press down in the center of the cookie before placing in the oven. That will keep them from puffing up in the middle.

Place on a parchment paper-lined cookie sheet and bake them for 10-13 minutes, or until slightly golden on the edges, but still soft. Let cool for several minutes before removing them from the pan.