Chai Snickerdoodle Cookies
|December 9, 2016||Filled under Christmas, Cookies|
I still remember the first time I tried Chai tea. My daughter, a tea fanatic, had a chai tea latte from our local coffee shop and insisted that I taste it. She promised that is was nothing like regular hot tea and that I’d love it. I was skeptical, but as soon as I smelled that intoxicating blend of spices, I was sold. It basically tasted like a hug. That’s all I can say about it. A hug in a cup. A giant, warm hug.
Imagine my excitement when I learned I could combine Christmas with this steamy mug of hugs! The traditional holiday snickerdoodle is now best friends with chai spices to make you and your family happy and warm all day long.
Chai Snickerdoodle Cookies
2 C sugar
3 tsp. chai tea mix
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground allspice
1 C butter, room temp
2 eggs, room temp
1½ tsp vanilla
2¾ C flour
2 tsp cream of tartar
1 tsp baking soda
⅛ tsp salt
1 bag of white chocolate chips or wafers – for dipping
2 egg whites
1 C powder sugar
½ tsp cream of tartar
1 tsp vanilla
Green and red gel food coloring
Preheat over to 350 degrees Fahrenheit. Combine the sugar, chai tea mix, cinnamon, ginger, and allspice – set aside 1/2 cup of this mixture for later.
Cream the butter and the rest of the sugar mixture until light and fluffy. Mix in the eggs one at a time, then add vanilla.
Sift the flour, cream of tartar, baking soda and salt in a separate bowl. Add the dry ingredients gradually to creamed mixture and blend well.
Create tablespoon-sized balls and roll each one in the reserved sugar mixture to coat. Place at least 2 inches apart on a greased or lined cookie sheet.
Bake for 10-12 minutes or until edges begin to brown. Do not overbake or allow them to get too much color. Allow them to cool a couple of minutes on the cookie sheet, then move to a wire rack to cool completely.
Using a double boiler or microwave according to package instructions, melt the white chocolate. Dip half of each cookie into the melted white chocolate and let them dry completely on wax paper.
Optional icing decor: Make the colored icing by stirring the sugar, cream of tartar and vanilla into the egg whites. With a hand mixer, beat on medium speed for 6 minutes. Add some additional powdered sugar if the mixture isn’t thick enough. Divide the icing equally into two bowls to create green and red.
Using a piping bags with #2 tips, create the holly decoration on each cookie and allow to dry.
You can also decorate these with sprinkles or colored sugars while the chocolate layer is still wet. They’re also just as yummy plain!
Store cookies in an airtight container. These cookies many also be made ahead and frozen (prior to dipping in chocolate and decorating) for up to 2 months.
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