Snickerdoodledoo!
As an old school snickerdoodle lover and native of the Land of Steady Habits, I was intrigued by the idea of chai snickerdoodles. Did you know (like me!) the snickerdoodle is a Connecticut original? 
I thought it would be interesting to make my own chai spice blend. It’s quite simple and makes the house smell fantastic!
2 teaspoons cinnamon (I used Penzey’s Chinese Cassia)
2 teaspoons ground cloves
1 teaspoon ground black and white peppercorns
1 teaspoon ground ginger
½ a star anise
Chai Spice Blend
CHAI SNICKERDOODLES
Adapted from Mrs. Nelson’s recipe, circa 1975, The Hartford Courant, tested by the Connecticut Light & Power Test Kitchen–and, of course, Katty’s Kitchen! Thanks kindly to TeenieCakes.com for introducing me to chai spice sugar cookies. What a fab idea!
http://www.teeniecakes.com/2010/03/chai-spice-sugar-cookies.html
2 sticks butter, softened
1 ½ cups sugar
2 eggs
½ teaspoon salt
2 3/4 cup flour
3 teaspoons baking powder (I used Paneangeli lievito vaniglinato per dolci)*
1 teaspoon vanilla
2 teaspoons chai spice blend (recipe above)
*Thanks to my friend Joanna for explaining this is a double-acting baking powder, incorporating both baking soda and cream of tartar.
SUGAR ‘N SPICE FOR ROLLING
1 ½ tablespoons turbinado sugar
1 ½ teaspoons chai spice blend
Cream sugar, shortening, vanilla and eggs. Add dry ingredients. Combine and chill in the fridge for approximately 1.5 hours.
Use rounded teaspoonful of dough to form small balls. Roll in sugar ‘n spice mixture. Place on ungreased cookie sheet about 2 inches apart. Bake at 375 degrees F about 9 to 10 minutes.
Before...
Fun snippet from Mrs. Nelson’s original recipe: “Form in balls the size of small English walnuts.” Got that on visual?
These little chai spice cookies have a nice bite and are a flavorful twist on a Connecticut classic. You must try them!
After!
March 21, 2010 at 4:49 am
Yummy! will try soon!
March 22, 2010 at 1:51 am
Snickerdoodles are the best. I had to laugh when I saw this recipe, because it reminded me of a horribly failed attempt to bake the cookies when I was a kid. We didn’t have enough butter for the recipe, so I asked my uncle if it would be OK to substitute oil. He wrongly assured me it was fine. Ouch! What an oily, disgusting mess.
Yours look much better
March 22, 2010 at 8:25 am
That looks fantastic! I love chai flavors and I didn’t know that Snickerdoodles were native to CT – shame on me!
March 25, 2010 at 12:38 pm
I hadn’t realized the Connecticut connection until my mom read the clipping to me over the phone along with the recipe.
Would love to hear what you think of these when any of you try them. Mine are all gone now! What to make next? Thinking, thinking…
March 26, 2010 at 1:42 am
Wow…You whipped up your own chai spice blend!
I like your adaption of using the Chai Spice in a Snickerdoodle! It looks delicious and I bet it smelled wonderful when it was baking and fresh outta the oven. I’m gonna have to give it a try.
Thank you for the kind mention. =)
March 29, 2010 at 6:12 pm
I loved the flavor, howeverer, you have to like the Chai spices..
March 29, 2010 at 6:56 pm
Ma, you totally crack me up.
Thanks!
April 3, 2010 at 10:09 am
I made these last weekend and loved them – but only baked up part of the dough. Was busy all week and never got around to baking the rest – and this morning was not feeling like rolling little balls – so I put it into a 11×7 in pan, sprinkled the leftover spice mix plus a teaspoon more of sugar and spice over top, and baked it for 30 mins at 325. Took it out halfway through and cut it into 24 rectangles (4 cuts the long way, 6 the short). They came out just fine – the lazy way. Chai snickershortbreads?
April 3, 2010 at 10:12 am
What a fab idea–I love it! Thanks for sharing!