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Chewy Chai Snickerdoodles

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Chewy Chai Snickerdoodles
  • Prep Time 15 min
  • Total Time 30 min
  • Servings 30
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Delicious buttery, soft and chewy sugar cookies are infused with classic chai spices in this festive holiday dessert.

Ingredients

1
tea bag chai tea
1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 1/2
teaspoons ground cinnamon
1
teaspoon ground ginger
1/4
teaspoon plus 1/8 teaspoon ground cardamom
1/4
teaspoon ground allspice
1/2
cup butter, softened
1
egg
1/4
cup sugar

Directions

  • 1 Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper. Remove tea leaves from bag; discard bag.
  • 2 In large bowl, mix tea leaves, cookie mix, 1 teaspoon of the cinnamon, the ginger, 1/4 teaspoon of the cardamom, the allspice, softened butter and egg until soft dough forms.
  • 3 Shape dough into 30 (1-inch) balls. In small bowl, stir sugar with remaining 1/2 teaspoon cinnamon and 1/8 teaspoon cardamom until combined. Roll balls in sugar-spice mixture; place about 2 inches apart on cookie sheets.
  • 4 Bake 10 to 12 minutes or until light golden brown. Cool 1 minute; remove cookies to cooling racks to cool completely. Store in airtight container at room temperature up to 3 days.
Tips  

Any tea bag labeled “black chai tea” will work for this recipe.

Double this recipe, and use it for a holiday cookie exchange!

Nutrition Information 
No nutrition information available for this recipe
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