It’s been a little quiet on the blog here for the last two weeks. Last week, Bud defended his PhD and passed (yay!). This week, it’s my turn for a little stress. The organization I work for is hosting a major donor event on Thursday. Guess who’s in charge? Yours truly! Because of that, my focus has changed a little bit temporarily. The last few weekends, I’ve barley had time to cook our meals for the week, much less prepare anything for the blog. During the week, I’m exhausted once I get home. While the blog has suffered a little, I hope to be back in a more regular routine next week!
Meanwhile, I’ve still found time to bake:) I made these chai spiced snickerdoodles as a sweet snack for Bud’s defense last week. It ended up that over 40 people attended and I didn’t even get to try a finished cookie! Don’t worry, I sampled plenty of cookie dough. Bud is the official taste tester for the blog and let me know that these snickerdoodles passed the test.
I adapted these cookies slightly from How Sweet It Is . Instead of vegetable oil, I opted for olive oil. I prefer the flavor of olive oil, but it’s absolutely interchangeable. I also swapped a few of the spices and added a little more ginger. It’s one of my favorite spices! What I think makes these cookies is the addition of the cream cheese. Bud told me the cookies had the perfect balance. They were crisp on the outside and full of chewy goodness on the inside.
Like I said, I should be back to a regular routine soon. I can’t wait to get back in the kitchen more regularly! Are there any recipes you’d like to see?
Chai Spiced Snickerdoodles
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon black pepper
- 1 1/2 cups sugar
- 4 tablespoons cream cheese, softened
- 6 tablespoons unsalted butter, melted
- 1/3 cup olive oil
- 1 egg
- 2 tablespoons coconut milk
- 1 teaspoon vanilla extract
For the topping:
- 1/4 cup sugar
- 1 teaspoon cinnamon
Preheat the oven to 350 degrees. Grease two large baking sheets and set aside.
In a large bowl, whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, all spice and pepper.
In the bowl of an electric mixer fitted with a paddle attachment, beat together the sugar, cream cheese and butter for 1-2 minutes, until fluffy. Add in the egg, milk and vanilla and beat until combined. Add the flour mix in to batches, scraping the sides of the bowl in between. Mix until just combined.
Meanwhile, make the cookie topping by combing the sugar and cinnamon in a plate.
Divide the dough into 24 equal dough balls. Roll into a smooth ball and roll each ball into the topping. Gently press the dough balls with three fingers until slightly flattened.
Bake the cookies for 13-15 minutes, turning half way through. Once cooked, remove from the oven and allow to cool before moving to a wire rack to cool completely. Serve immediately or store in an air tight container.
Adapted slightly from How Sweet It Is