Chocolate Chai Snickerdoodle Cookies

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Ingredients:

2 ¼ cups sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
½ teaspoon ground allspice
¼ teaspoon white pepper

1 cup butter, room temperature
2 eggs
2 teaspoons vanilla
2 ¼ cups four
½ cup cocoa
2 teaspoons cream of tartar
1 ½ teaspoons baking powder
½ teaspoon salt

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Directions:

In a large bowl, mix the sugar, cinnamon, ginger cardamom, allspice and white pepper.  Remove ½ cup of the sugar/spice mixture to a shallow bowl.*

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Add the softened butter to the sugar mixture and mix until light and fluffy (about 1½ - 2 minutes).  Beat in the eggs.  Add the vanilla.

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In another bowl, whisk together the flour, cocoa, cram of tartar, baking powder and salt.  Gradually add the flour mixture to the creamed sugar and butter, mix until fully incorporated.

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Shape tablespoons of the dough into balls and roll into the reserved sugar/spice mixture.  Place on a parchment lined baking sheet. Use a glass to flatten the balls slightly.

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Bake at 350°F for 10-12 minutes (or until the edges are firm).  Let rest for a couple of minutes on the baking sheet before removing to a wire rack to finish cooling.  (Cookies are soft when first removed from the oven).

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Makes about 3 dozen.

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*If you don't care for chai flavor - omit the ginger, cardamom, allspice and white pepper.  Use the cinnamon and sugar mixture with the chocolate snickerdoodle - so delish!