Lavender-chai snikerdoodle cookie recipe

2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1 cup of butter
1 1/2 cups granulated sugar
2 eggs room temperature
1/2 tsp Mohr Lavender Please extract

2 tsp ground lavender

Chai sugar coating:

2 tsp cinnamon
1 1/2 tsp ground ginger
1 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp black pepper

1/3 cup sugar

Preheat oven to 350F. In a large bowl mix together the first 4 ingredients. Set aside. In a stand mixer, cream the butter and sugar. Add eggs, vanilla, lavender extract and ground lavender blend well. Add the dry ingredients to the butter mixture and mix well.
In a small bowl make the chai sugar coating by combining the cinnamon, ginger, cardamom, cloves, nutmeg, black pepper and 1/3 cup of sugar. 

Use a 1" cookie scoop to scoop 2 scoops of dough, roll into a ball and then roll into the chai-sugar mixture, twice. Place 2" apart on a cookie lined with silpat or parchment paper. Bake 8-10min. Let sit on cookie sheet for a few minutes before moving to a wire rack to cool.