An easy recipe for snickerdoodle cookies, as adapted by Priya Krishna. Soft, chewy and seasoned with warming chai spices like ginger, cardamom, and cinnamon.
1/4 cup (50g) granulated sugar
1/2 teaspoon ginger powder, ground
1 1/2 teaspoons cardamom, freshly ground
1/2 teaspoon cinnamon, freshly ground
1 pinch cloves, freshly ground
1/2 cup (118ml) canola oil
1 cup (200g) granulated sugar
1/4 cup (59ml) pure maple syrup
3 tablespoons whole milk
2 teaspoons pure vanilla extract
2 cups (250g) flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon, ground
Step 1Preheat oven to 350°F (180°C). Line 2 large baking sheets with parchment paper.\r\n
Step 2Mix the topping ingredients together on a dinner plate. Set aside.
Step 3In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix for at least a minute, until it resembles applesauce. Then mix in vanilla.
Step 4Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough. Get in there with your hands to mix, it’s the easiest way to get the dough to come together.
Step 5With clean, moist hands, roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2-inch (5cm) discs.
Step 6Transfer to baking sheet, sugar side up, at least 2 inches (5cm) apart (they do spread a little). This should be easy as the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet.
Step 7Bake for 10 to 12 minutes, they should be a bit browned on the bottoms.
Step 8Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.