Chai Snickerdoodles

I cannot begin to tell you how delicious these cookies are. I like chocolate, but not as much as something different. Snickerdoodles in general are okay. But these are snickerdoodles with a chai twist, and they are SO. SO. Good. And easy. So if you want something different from the regular chocolate or the regular snickerdoodle, try these.

Chai Snickerdoodles
Recipe from My Madison Bistro

1 ¾ cups granulated sugar, divided
½ cup room temperature unsalted butter*
½ cup non-hydrogenated shortening*
2 large eggs, at room temperature
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
2 teaspoons cinnamon
½ teaspoon ginger
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground cardamom

Preheat oven to 400*F

Sift the flour, cream of tartar, baking soda, and salt. Set aside.

Cream 1 ½ cups sugar, the butter, and shortening on medium speed. Add eggs, 1 at a time, until mixed.

Reduce speed to low and slowly add the flour mixture until just combined, scraping down the bowl with a spatula as needed.

In a small bowl, mix the remaining ¼ cup sugar with the spices

Form dough into 1 ¼ inch balls and roll in sugar mixture. Place 2 inches apart on parchment lined baking sheets. Bake 8-10 minutes; cool 5 minutes on baking sheet before removing to wire rack to thoroughly cool.

*You can use all butter for this recipe, or substitute coconut oil for the non-hydrogenated shortening.