Well…we all are stuck in quarantine so we might as well get fat and happy with the rest of the world too. Because you know thats exactly what every person is doing right now, that and watching Netflix. Hello, Reign, if your not watching it you can now thank me for a happy tummy and a new binge worthy show! But lets get back to these cookies! In my opinion these are the adult version of your kids favorite snack. Well, I guess they would be more “adult” if I infused them with wine, but hey I’ll work on that, till then drink wine while your eating them. Just don’t come back to me upset that your leggings are too tight now, okay! Love yourself exactly how you are! While I can guarantee that the scale will go up if you eat the whole batch of these but I can also guarantee that you will absolutely love every bite doing it! These babies are like your favorite Starbucks Chai Latte had a baby with a chewy oatmeal cookies. I believe thats all I need to say about these! Happy Quarantine Baking!!!!

CHAI SNICKERDOODLES

Ingredients:

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon fine-grain sea salt

• 1 teaspoon ground ginger

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground cardamom

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground allspice

• 1/4 teaspoon freshly ground black pepper

• 1 1/2 cups white granulated sugar

• 2 ounces cream cheese, at room temperature

• 6 tablespoons unsalted butter, softened

• 1/3 cup vegetable oil

• 1 large egg

• 2 tablespoons milk

• 1 teaspoon pure vanilla extract

Chai Sugar Coating

• 1/4 Cup Sugar

• 1 tsp Cinnamon

• 1/2 tsp. Cardamom

Combine the sugar, cinnamon and cardamom in a shallow plate to roll snickerdoodle dough in.

Directions:

Pre-Heat ove to 350F

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cardamom, cloves, allspice, and pepper.

To the large bowl of a stand mixer, add the sugar, cream cheese, and butter. Beat until light and fluffy, about 1 minute. Add the oil and beat until incorporated. next, add the egg, milk, and vanilla. Continue to beat until smooth. In 2 additions, add the flour mixture, being sure to scrape down the sides of the bowl in between, until just mixed. Scoop the dough into 2 tablespoon sized balls and roll each ball in the Chai Sugar Coating. Place the dough amongst two sheet trays lined with parchment paper. Bake one tray at a time or two at a time if you have a convection oven. Bake for about 11-14 minutes or until golden and cooked through. Let the cookies cool on the sheet tray for about 5 minutes then use a spatula and transfer then to a wire rack to cool completely.

CREME FILLING

Ingredients

• 1/2 Cup Butter Softened

• 1 1/2 Cups Confectioners Sugar

• 1 Cup Marshmallow Cream

• 1 tsp. Vanilla Extract

Directions

In a bowl combine all the ingredients and mix till smooth. Then pipe or spread the creme filling on the bottom of a chai snickerdoodle and top with an additional cookie. Then enjoy or store in an airtight container .