I saw these cookies in a post on Slashfood, last Tuesday. I felt so inspired I headed straight for the kitchen - even at 7.30 in the morning. These were really a breeze to make, and it didn't matter one bit that I was a little late for work - since I came bearing cookies! Very popular, very popular indeed.
The recipe comes from Karen at Family Style, and I hope she doesn't mind my reprinting it here - it's just so fabulous that I never want to lose track of it. If you want it with American measurements (I changed quantities just slightly) - here's Karen's original.
These are great cookies - chewy-crispy with amazing spicy flavor and a deep chocolatey scent. What are you waiting for? Get baking!!
Chocolate Chai Snickerdoodles
24 large cookies
5 dl sugar
1 tsp cinnamon
1 tsp cardamom
1 tsp ginger
1/2 tsp allspice
1/4 tsp white pepper
225 butter, softened
1 dl cocoa powder
2 eggs
2 tsp vanilla extract (vanilla sugar is fine too)
5 dl flour
1,5 tsp baking powder
Heat the oven to 175°C. Put baking paper on two cookie sheets.
Mix the sugar and all the spices in a large bowl (could be the bowl of your kitchen-aid, if you use one) and reserve 1 dl for later. Add the butter and beat with the sugar mix until very pale and fluffy.
Add the cocoa powder, and beat until completely mixed in. Add the eggs and the vanilla, keep on beating. Finally stir in the flour and the baking powder.
Roll balls, about walnut-size, and dip them in the reserved sugar-spice-mix. Place on a cookie sheet, and flatten slightly with your hand. I could fit 12 cookies her sheet.
Bake for about 15 minutes, remove and let cool on a rack.
The recipe in Swedish:
Chocolate Chai Snickerdoodles
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