Chai Latte Snickerdoodles

Ingredients

Dry Ingredients:

• 2 3/4 cups (330 g) all-purpose flour

• 3/4 tsp sea salt

• 1/2 tsp baking soda

• 1/2 tsp cream of tartar

Wet Ingredients:

• 1 cup (2 sticks) unsalted butter, room temperature

• 2 eggs, room temperature

• 1/2 cup sugar

• 3/4 cup brown sugar

• 1 tsp ground cinnamon

• 1 tsp Chai masala

Cookie Sugar Coating:

• 1/4 cup sugar

• 1/2 tsp ground cinnamon

• 1/2 tsp Chai masala

Instructions

• Preheat oven to 350°F.

• In a small bowl, combine sugar, cinnamon, and Chai masala for the cookie sugar coating.

• In a large bowl, whisk together flour, sea salt, baking soda, and cream of tartar.

• In another large bowl, cream together butter, sugar, brown sugar, cinnamon, and Chai masala until light and fluffy.

• Gradually add dry ingredients to the wet ingredients, mixing until a dough-like texture forms.

• Roll dough into 1/2-inch balls, then roll each ball in the cookie sugar coating mixture until coated evenly

• Chill the coated dough balls for at least 30 minutes in the refrigerator.

• Place chilled dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.

• Bake for 7-10 minutes, depending on your preferred cookie texture (less time for softer cookies, more for crispier ones).

• Remove from oven and let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.