3 cups flour 1 tsp. baking soda 2 tsp. cream of tartar 3½ tsp. pumpkin spice ½ tsp. kosher salt 8 oz. unsalted butter 1 cup & 4 tbsp. white sugar ½ cup light brown sugar 1 cup powdered sugar 3 tsp. real vanilla extract 1 large egg 1 large egg yoke 2 tbsp. French Vanilla Chai Tea
1 hr. 10 min
In a medium mixing bowl, whisk together 3 cups flour, 1 tsp. baking soda, 2 tsp. cream of tartar, 1½ tsp. pumpkin spice and ½ tsp. kosher salt. Set aside.
In a large mixing bowl, combine 1 cup (8 oz.) softened, unsalted butter, 1 cup white granulated sugar, ½ cup brown sugar, 2 tsp. real vanilla extract, 1 egg, and 1 egg yolk.
Add the dry ingredients to the wet ingredients.
Mix thoroughly with your hands until all ingredients are combined into a dough. Either place in a covered container or wrap with cellophane and refrigerate for 30 minutes.
Preheat oven to 350 F. (175 C.). In a small bowl, mix 4 tbsp. white sugar, 1 tbsp. Sugar in the Raw and 2 tsp. pumpkin spice. Roll 1 tbsp. dough and coat in sugar until you have about 16 balls.
Line a baking sheet with parchment paper. Place dough balls on a baking sheet about 1 inch apart. Don’t flatten them, unless you want a thinner cookie.
Bake for 7-12 minutes. Bake cookies in batches, and after each batch, leave them to sit for 5 minutes, then remove them from the pan to cool on a rack for 20 minutes.
While snickerdoodles cool, make the glaze. Add 1 teabag of Twinings French Vanilla Chai Tea to 4 oz. of hot water and let it steep for 10 minutes.
In a small bowl, combine 1 cup powdered sugar, 2 tbsp. French vanilla chai tea, 1 tsp. real vanilla extract and a sprinkle of cinnamon.
Glaze the cookies with a pastry brush. You want just a thin layer. Place cookies in the refrigerator for 20-30 minutes to quickly dry the glaze.