Tea-infused desserts are all the rage, and after YumSugar assistant editor Nicole made chai caramels, I felt inspired to make chai snickerdoodle cookies. Traditionally, snickerdoodles are a buttery sugar cookie, coated in cinnamon sugar. It's a childhood favorite, but I wondered how the cookie would hold up with more robust spices like ginger, cardamom, black pepper, and cloves.
As it turns out, chai in snickerdoodles is an enticing match. These cookies maintain snickerdoodle integrity with their fluffy, moist centers, and crunchy sugar-granule coating. The spices and tea are slightly tart and balance out the sweet, buttery cookie. The black-tea flavor blooms as the cookie dissolves, but get ready for the spicy black-pepper finish!
Earlier this week, I gave you guys a recipe for a cookie full of Snickers candies, which is what I dreamt of every time folks would mention snickerdoodles. Well, a few of you wrote in to ask exactly what a snickerdoodle was. Simply put, a snickerdoodle is a type of soft sugar cookie, dusted with cinnamon and sugar. They're usually a little crunchy on top, and soft and chewy in the middle.
Some folks think the name comes from the corruption of the German word schneckennudeln — a type of cinnamon-dusted sweet roll — but no one is really sure. No matter where its name comes from, it's definitely a cookie worth trying, and one to keep in your cookie repertoire. For a classic recipe, read more