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Chai Matcha Snickerdoodle Cookies
Ingredients
- 8 tablespoons unsalted butter, softened
- 1 ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- ¼ cup milk
- 3 cup flour
- ¾ teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 1 teaspoon 10th Ave. Tea Instant Chai Tea Matcha
Sugar topping
- 3 tablespoons sugar
- 1 teaspoon 10th Ave. Tea Instant Chai Tea Matcha
Instructions
- Beat the butter and 1 ½ cup of sugar in the bowl of an electric mixer or with a wooden spoon until creamy and smooth, about 3 min. Add the eggs and vanilla and beat until fully incorporated. Add the milk and stir to incorporate. In a separate bowl, whisk together the next 5 ingredients and then stir into the butter/sugar mixture. Chill dough for 2 hours.
- Heat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
- Shape dough into walnut sized balls, about 1 ¼” in diameter. Mix together remaining 3 tablespoons of sugar and 1 teaspoon of Chai Tea Matcha powder in a bowl. Dip tops of cookie balls in the sugar/chai mixture. Place balls 3” apart on the prepared baking sheets. Bake the cookies for about 10-12 min. Cookies will appear undercooked when removed from the oven; the centers will still be very moist and light. As they cook, they will firm up.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/