Chai Snickerdoodles!

After trying this recipe out on a whim a year or 2 back, these cookies have become my default-fallback cookie, but by no means are plain or standard. A slight twist on the traditional snickerdoodle, these seem to go over well with everyone! Also, not too hard to make a vegan variation of these, though I much prefer the real eggs & real butter one. This recipe makes a significant quantity of cookies, which is another good thing, when planning on bringing them to a potluck or party.

Recipe from the lovely Baking Bites. Original page can be found here.

Chai Snickerdoodles
2 cups sugar
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1 cup butter, soft
2 large eggs
1 1/2 tsp vanilla extract
2 3/4 cups all purpose flour
1/4 tsp salt
2 tsp cream of tartar
1 tsp baking soda

Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, combine sugar and spices; remove 1/2 cup of this mixture and place in a medium-sized, shallow dish or bowl (like a soup plate). Add butter to bowl and cream with sugar mixture until fluffy. Beat in eggs, one at a time, and vanilla extract.
In a medium bowl, whisk together flour, salt, cream of tartar and baking soda. Add to sugar mixture and stir until fully incorporated.
Shape dough into 1 inch balls and roll in reserved sugar-spice mixture. Place on baking sheet, leaving 2 inches between balls to allow for spreading.
Bake for about 12 minutes, until edges are firm to the touch, but not quite browned. Cool for 3-5 minutes on the baking sheet, then transfer cookies to a wire rack to cool completely.
Makes about 4 dozen.