Holiday baking, Christmas Edition: Chocolate Chai Snickerdoodles

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For a couple of years, chocolate chai snickerdoodles were my default chocolate cookies, but I haven’t made them an awful lot in the last while – Christmas, basically – and I always forget how awesome they are.

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They do require a little bit of extra effort. Stripping cardamom pods is, without a doubt, my least favorite part of making these. I don’t hate it enough to resort to buying ground cardamom, but it’s tedious detail work. (And after my critter adventures this year, the results bring back far too many unpleasant memories.)

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Spices, cocoa powder, sugar. And another shot of my newly-organized recipe binder. It’ll be back to looking like my high-school notes by February.

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You mix the spices and sugar together, then scoop out half a cup to use as rolling sugar. I find half a cup to be much too much, but otherwise the cookies themselves will be too sweet and I can usually find something else to do with the spiced sugar. (If you take sugar in your coffee/tea, that would work well, but I don’t.)

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Well-chilled from two days in the fridge and ready to go.

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Rolling cookie balls in sugar is much easier and faster in a plastic bag – drop a few in, shake it all around, you’re done.

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Flatten them out a little and you’re good to go.

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One thought on “Holiday baking, Christmas Edition: Chocolate Chai Snickerdoodles

  1. I made my (in)famous chocolate brownie drops to give as gifts to friends and neighbors and got compliments from every one. I hadn’t made them in ages, and was used to cooking with gas, so I was worried that this batch wouldn’t come out very well, but *whew* they came out great — just like Mom used to make. Thanks for supplying the snickerdoodle recipe. I need to try them.

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