Spicy Chai Snickerdoodles

• 2 cups sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 12 teaspoon nutmeg
• contents of 2 chai tea teabags, pulsed in a food processor
• 1 cup butter, softened
• 2 large eggs
• 1 12 teaspoons vanilla extract
• 2 34 cups all-purpose flour
• 14 teaspoon salt
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda

1. Preheat the oven to 350F.
2. Line a cookie sheet with parchment paper.
3. In a large bowl, combine sugar, cinnamon, ginger, nutmeg, and tea.
4. Remove 1/2 cup of the spice mixture and place in a small bowl.
5. (You will use this to roll the dough in prior to baking.
6. ).
7. Add butter to blarge bowl and cream with sugar mixture until fluffy.
8. Beat in eggs, one at a time, and vanilla extract.
9. In a medium bowl, whisk together flour, salt, cream of tartar, and baking soda.
10. Add to sugar mixture and stir until fully incorporated.
11. Shape dough into 1 inch balls and roll in reserved sugar-spice mixture.
12. Note: if dough is too sticky, refridgerate for 30 minutes to an hour before rolling in sugar-spice and baking.
13. Press dough lightly on baking sheet.
14. Bake for 12 minutes or until edges are firm to the touch, but not quite browned.
15. Cool for 3 - 5 minutes.

sugar, ground cinnamon, ground ginger, nutmeg, chai tea, butter, eggs, vanilla, flour, salt, cream of tartar, baking soda

Taken from www.food.com/recipe/spicy-chai-snickerdoodles-352072 (may not work)