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Tender Brown Butter Chai Snickerdoodles Recipe with Cardamom Cinnamon Sugar

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These tender brown butter chai snickerdoodles feature a warm blend of chai spices and a cardamom cinnamon sugar coating, delivering a soft cookie with slightly crisp edges and a rich, nutty flavor from browned butter.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled slightly
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ¾ cups (345g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground chai spice blend (cinnamon, cardamom, ginger, cloves)
  • ½ cup (100g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 1 teaspoon ground cardamom (for coating)

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, foams, and turns golden brown with a nutty aroma. Remove from heat and pour into a heatproof bowl. Let cool for 10 minutes until warm but not hot (about 110°F/43°C).
  2. Mix the dough: In a large bowl, combine the browned butter with 1 ½ cups (300g) granulated sugar. Blend until smooth and creamy using an electric mixer or whisk. Add 1 room-temperature egg and 1 teaspoon vanilla extract; mix until just combined.
  3. Prepare dry ingredients: In a separate bowl, sift together 2 ¾ cups (345g) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 2 teaspoons ground chai spice blend. Gradually add the dry mix to the butter mixture, stirring gently after each addition. If dough is too sticky, chill for 10-15 minutes.
  4. Make the coating: In a small bowl, mix ½ cup (100g) granulated sugar with 1 tablespoon ground cinnamon and 1 teaspoon ground cardamom. Set aside.
  5. Shape the cookies: Preheat oven to 350°F (175°C). Using a cookie scoop or tablespoon, scoop dough balls about 1 ½ inches (3.8 cm) diameter. Roll each ball in the cardamom cinnamon sugar coating until fully covered. Place on lined baking sheets about 2 inches apart.
  6. Bake: Bake for 10 to 12 minutes until edges are set and lightly golden but centers remain soft. Avoid overbaking to keep tender texture.
  7. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Brown the butter slowly and watch carefully to avoid burning. Chill dough if too sticky for easier shaping. Baking time is critical to keep cookies tender; they will firm up as they cool. For uniform cookies, use a cookie scoop. Store leftovers in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: brown butter, chai, snickerdoodles, cardamom, cinnamon sugar, cookies, easy homemade cookies, tender cookies, chai spices

Find it online: https://katedishes.com/tender-brown-butter-chai-snickerdoodles-recipe-with-cardamom-cinnamon-sugar-easy-homemade-cookies/