Chai Snickerdoodle Cookies

• FOR THE SPICE MIXTURE:
• 1 teaspoon Cinnamon
• 1/4 teaspoons Ginger
• 1/8 teaspoons Nutmeg
• 1/8 teaspoons Ground Cloves
• 1/8 teaspoons Ground Cardamom
• 1/4 cups Granulated Sugar
• _____
• FOR THE COOKIES:
• 1-1/2 cup Sugar
• 1/2 cups Butter
• 1/4 cups Canola Oil
• 2 whole Large Eggs
• 2-3/4 cups All-purpose Flour
• 2 teaspoons Cream Of Tartar
• 1 teaspoon Baking Soda
• 1/4 teaspoons Salt

1. Mix the spice mixture ingredients separately in a dry bowl. Set aside.
2. Preheat the oven to 350 degrees (F).
3. For the cookies, cream the sugar and the butter in a bowl till fluffy. Add the oil and the eggs one at a time. Slowly add in the dry ingredients (minus the spice mixture) and let it form into a dough. Make balls of dough and roll each in the spice mixture before placing it on a baking sheet. Bake 10-12 minutes and cool before removing.
4. PS. I didn't have cream of tartar once, and instead used baking powder to replace the baking soda and the tartar, and it tasted fine.
5. PPS. I also would recommend just making the whole dough in one go, you can always freeze the dough and pull it out anytime you like. A reviewer wrote that the cookie was bland and I'm not sure why! It's subtle but you should still taste the flavors!

spice, cinnamon, ubc, nutmeg, ground cloves, ground cardamom, ubc, sugar, butter, ubc, eggs, allpurpose, cream of tartar, baking soda, ubc

Taken from tastykitchen.com/recipes/desserts/chai-snickerdoodle-cookies/ (may not work)