Halee Edwards from The Ginger Snap has taken over the San Antonio baking world with her custom-made and unique donut recipes. From mangonada donuts to chai snickerdoodle cookies (!), we can’t get enough of her culinary creations. Now, Halee has shared a scrumptious recipe with us for her chai snickerdoodles so we can bake a little bite of paradise in our own kitchen!
1 stick plus 3 tablespoons of salted butter. (11 tablespoons)
1 cup brown sugar, packed (dark or light, or both!)
½ cup white sugar
1 egg plus 1 egg yolk
2 teaspoons vanilla extract
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons of cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon ground cloves
1/4 teaspoon pepper
3 tablespoons sugar
1 tablespoon cinnamon
1. Preheat oven to 360 F.
2. Place butter in a small sauce pan and cook on low heat. Let the butter melt slowly. Once all the solid pieces have melted, take it off the burner.
3. Transfer butter to a large mixing bowl and with an electric mixer or whisk, mix in the sugars until smooth and well-combined. Add the egg, yolk and vanilla, and mix until smooth.
4. In a separate bowl, combine the dry ingredients including all of your spices. Gradually add them to the wet ingredients and mix until just combined.
5. Combine the 3 tablespoons of sugar and cinnamon in a shallow dish. Scoop dough into equal 1 inch sized portions, roll into balls and coat in cinnamon sugar. Place dough balls an inch apart on parchment.
6. Bake for 5-6 minutes then rotate and another 5-6 minutes (or until bottoms of the cookies are golden).
7. Let cookies sit on baking trays for a minute or two before transferring to wire racks. Enjoy!