DIY

Essential oil Chai Snickerdoodles

I love baking! Last year my husband sent me the recipe for chai cookies. I have a bad history of being unable to follow any given recipe without giving it my own special twist! So I came up with my own very delicious spin of the chai snickerdoodles and they are AMAZING!

  • 1 cup unsalted butter, cubed
  • 2 1/2 cups flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 drop cardamom essential oil
  • 1 drop clove Essential oil
  • 1 drop ginger essential oil
  • 1 drop cinnamon essential oil

FOR ROLLING

  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp cardamom
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  1. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until soft/solid. (You can use room temp butter as well if short on time)
  2. Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl. Beat solidified brown butter and sugar in a large mixer bowl at medium speed until creamy; beat in eggs and vanilla until combined add essential oils. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Cover dough and chill in the refrigerator for at least 4 hours or freezer for 1 if rushed.
  3. Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 20 minutes before baking). Line two baking sheets with parchment paper. Combine sugar, cinnamon, ginger, cardamom, cloves, and nutmeg in a shallow bowl. Scoop 1 1/2-inch balls of dough and dredge in chai sugar twice; place two inches-ish apart on prepared baking sheets.
  4. Bake for 11 to 12 minutes, until edges and tops are set. Cool for 4 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.