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CHOCOLATE CHAI SNICKERDOODLES

I used to think snickerdoodles could never be improved, but then I added chocolate. While they are baking, the aroma of chocolate mixed with warm spices reminds me of chai tea.

—KATHERINE WOLLGAST FLORISSANT, MO


PREP: 30 MIN. • BAKE: 10 MIN./BATCH • MAKES: ABOUT 3 DOZEN

1/4 cups sugar

1 teaspoon ground ginger

1 teaspoon ground cardamom

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon white pepper

1 cup butter, softened

2 large eggs

2 teaspoons vanilla extract

1/4 cups all-purpose flour

1/2 cup baking cocoa

2 teaspoons cream of tartar

1/2 teaspoons baking powder

1/2 teaspoon salt

1. Preheat oven to 350°. In a large bowl, combine the first six ingredients. Remove 1/2 cup sugar mixture to a shallow dish.

2. Add butter to remaining sugar mixture; beat until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk the flour, baking cocoa, cream of tartar, baking powder and salt; gradually beat into creamed mixture.

3. Shape dough into 1 1/2-in. balls. Roll in reserved sugar mixture; place 2 in. apart on ungreased baking sheets. Flatten slightly with bottom of a glass. Bake for 10-12 minutes or until edges are firm. Remove to wire racks to cool.

image READER REVIEW

“One of the best snickerdoodles I’ve ever had! The chocolate and cardamom push these over the top.”

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