2 1/4 cups sugar
1 tsp ground cinnamon
1 tsp ginger
1 tsp cardamom
1/2 tsp ground allspice
1/4 tsp white pepper
1/2 cup cocoa powder
1 cup butter, room temperature
2 large eggs
2 ts vanilla extract
2 1/4 cups all purpse flour
1 1/2 t baking powder
Preheat over to 350F.
In large mixing bowl, stir together sugar and spices; set 1/2 cup of the mixture aside. Add butter to mixing bowl and cream with sugar until light and fluffy. Beat in cocoa powder, followed by the eggs and vanilla. Stir in flour and baking powder by hand or at low speed. Form dough into 1-inch balls and roll in reserved sugar mixture.
Bake at 350F for 12-15 minutes or until edges are firm. Cool on wire rack and store in an airtight container.
Makes about 4 dozen cookies.
If chai isn't your thing, you can find a variation for Chocolate Pumpkin-Spice Snickerdoodles here, too.
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