Spiced Vanilla Bean Chaidoodles
Makes about 2 dozen cookies
Inspired by their springtime cousin the Poppy Seed Lemondoodle
For the chai doodle:
1 cup (220 grams) sugar
1 1/2 teaspoons (3 grams) ground cinnamon
1 teaspoon (2 grams) ground ginger
1 teaspoon (2 grams) ground cardamom
1/2 teaspoon (1 gram) ground nutmeg
1/2 teaspoon (1 gram) ground black pepper
1/2 teaspoon (1 gram) ground allspice
1/4 teaspoon ground clove
For the cookie:
6 tablespoons (85 grams) butter
1 3/4 cups (218 grams) flour
1/4 cup (50 grams) brown sugar, packed
1 teaspoon (3 grams) cream of tartar
1/2 teaspoon (2 grams) baking soda
1/2 teaspoon (2 grams) salt
2 eggs
1/2 teaspoon (2.5 ml) vanilla extract
one vanilla bean, split lengthwise and seeds scraped
In a small bowl whisk together the sugar and all the spices for the chai doodle. In a small saucepan over low heat (or in the microwave) slowly melt the butter.
In a large bowl whisk together flour, brown sugar, cream of tartar, baking soda, salt and 1/2 cup (about 110 grams) of the spiced sugar. Set aside the remaining spiced sugar for rolling the cookies.
In a medium bowl whisk together melted butter, eggs, extract and vanilla bean seeds until everything is well combined and smooth. Add the wet ingredients to the flour mixture and use a wooden spoon or spatula to stir until the flour is incorporated. The dough will be a little sticky. Chill the dough for 30 minutes (or overnight).
Preheat the oven to 375 and line baking sheet with parchment. Using a scoop, drop one ball at a time into the remaining chai doodle sugar and roll it around until covered. If you are feeling fancy – give them all a double roll in the sugar which will make them double delicious! Place on the prepared sheet, leaving enough room between cookies since they will spread a little. Bake for 8-10 minutes or until the edges of the cookies are lightly brown and the centers are cooked through.
Let cool on the sheet for several minutes and then transfer to a wire rack to cool completely.
