• On the Menu: Snickerdoodle Chai Cookies


    With help from food blogger Adrianna Adarme, author of The Year of Cozy, we whip up a batch of snickerdoodle cookies to do just that: stay cozy.



    Cookies:
    Makes 24 Snickerdoodles
    -2 1/4 cups all-purpose flour
    -1 teaspoon baking powder
    -1/2 teaspoon baking soda
    -1/2 teaspoon fine-grain sea salt
    -1 teaspoon ground ginger
    -1/2 teaspoon ground cinnamon
    -1/4 teaspoon ground cardamom
    -1/4 teaspoon ground cloves
    -1/4 teaspoon ground allspice
    -1/4 teaspoon freshly ground black pepper
    -1 1/2 cups sugar
    -2 ounces cream cheese, at room temperature
    -6 tablespoons unsalted butter, melted and warm
    -1/3 cup vegetable oil
    -1 large egg
    -2 tablespoons milk
    -1 teaspoon pure vanilla extract

    Sugar and Spice Coating:
    -1/4 cup sugar
    -1 teaspoon ground cinnamon
    -Pinch of ground cardamom



    1. To make the snickerdoodles, first preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.



    2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cardamom, cloves, allspice and pepper.



    3. To the large bowl of a stand mixer, add the sugar, cream cheese, and butter. Beat until light and fluffy (about 1 minute). Add the oil and beat until incorporated. Next, add the egg, milk, and vanilla. Continue to beat until smooth. In 2 additions, add the flour mixture, being sure to scrape down the sides of the bowl in between, until just mixed.



    4. To make the coating: On a small plate, mix together the sugar, cinnamon, and cardamom. Divide the dough into 24 equal pieces of about 2 tablespoons each (or use a #40 ice cream scoop). Using your hands, roll the dough pieces into balls. (The dough will be soft — not to worry!) Working in batches, roll the balls in the sugar and spice mixture and evenly space about 6 dough balls on each baking sheet. Using the bottom of a drinking glass, flatten the dough balls into 2 ” cookies. Sprinkle the tops evenly with some of the remaining sugar and spice mixture.



    5. Bake 1 tray at a time for 11 to 12 minutes, rotating the tray after 7 minutes, or until the edges are set and just beginning to brown. Continue until all the cookies are baked. Let the cookies cool on the baking sheets for 5 minutes. Transfer the cookies to a wire rack and let cool to room temperature before serving. Once they've cooled, curl up in front of the fire and enjoy!





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