The warm flavors of chai are infused into a classic snickerdoodle cookie. Crispy on the outside, tender and chewy on the inside. PERFECT with a glass of milk, coffee...or chai tea!
In a small bowl, mix together the cinnamon, cardamom, ginger, and cloves to make the chai spice. In another small bowl, mix the coarse/sanding sugar with 1 teaspoon of chai spice; set aside.
In the bowl of a stand or electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Scrape down sides of bowl if necessary. Add the egg and mix until combined, Add the flour, baking soda, cream of tartar, and remaining chai spice and mix on low speed, just until combined. DO NOT OVER MIX.
Roll the dough into 1-inch balls and toss them in the sugar mixture to coat.
Place balls 2 inches apart on a cookie sheet lined with parchment paper or a silicone baking mat, or place one ball into each well of a mini muffin pan.
Bake for 8-10 minutes until edges are set but middles are still slightly soft and glossy in appearance. Remove pan from oven and allow cookies to cool in pan for 3 minutes before transferring to a wire rack to cool completely.
Notes
Recipe adapted from http://www.theblackpeppercorn.com