Chai Spiced Snicker-Doodles

“The leaves as they spark into wild color just before they die are the world’s oldest performance art, and everything we see is celebrating one last violently hued hurrah before the black and white silence of winter.” – Shauna Niequist

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    Cinnamon, cardamom, ginger, allspice and black pepper combine to make a spice blend that transforms a plain, chewy sugar cookie recipe into a complex and comforting cookie that pairs perfectly with a piping hot cup of tea.

  The last signs of fall are lingering around our small cabin. Making it very stressful for us to try and get things finished before the snow starts to fall. There is snow in the forecast for today but so far the sky has withheld.

   We got also got our woodstove installed in the cabin two nights ago and couldn’t be more ecstatic about it. A cabin just isn’t a cabin without a wood-stove. It has a glass door on it also so all through the night it shines a warm glow through the cabin. Still to do is to finish our floorboards. The floorboards are real barn wood from a barn that fell down in town here and were really hoping it doesn’t snow just yet as we havn’t got enough to cover the floor just yet!

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Yield: About 2 dozen cookies

Prep Time: 15 minutes

Cook Time: 10-12 minutes

Ingredients:

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups white sugar
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon finely ground black pepper
1 cup unsalted butter, softened
1 egg
1/2 teaspoon vanilla extract

Directions:

Stay organized and take a moment and measure out your ingrediants.

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. 

2. In a large bowl, sift together flour, baking soda, baking powder and salt. Set aside.

3. In a medium bowl combine sugar, cinnamon, ginger, cardamom, allspice and black pepper. Remove 1/4 cup of the sugar-spice mixture, set aside to reserve for rolling the cookies.

4. In a large bowl with an electric mixer, beat the butter and sugar-spice mixture until light and fluffy, about 3 minutes. Beat in egg and vanilla extract, combine until fully incorporated.

5. Slowly blend in dry ingredients mixing until just combined. Using a small scoop (2 teaspoons) roll dough into balls and then into the reserved sugar-spice mixture. Place dough balls on prepared baking sheet about 2 inches apart.

6. Bake in preheated oven for 10-12 minutes. Let stand on baking sheet for a few minutes before removing to cool on wire racks.

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Enjoy!

– Cassandra

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