Chewy Chai Snickerdoodles

Name: Chewy Chai Snickerdoodles
Prep time: 15 min
Total time: 30 min
Yield: 30
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

4 Ratings

1 Comments

Kitchen Tested

Prep 15 min
Total 30 min
Servings 30

Delicious buttery, soft and chewy sugar cookies are infused with classic chai spices in this festive holiday dessert. MORE+ LESS-

By Tablespoon Kitchens

Updated September 20, 2016

Make with

Betty Crocker Cookies

Ingredients

tea bag chai tea

pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix

1 1/2

teaspoons ground cinnamon

teaspoon ground ginger

1/4

teaspoon plus 1/8 teaspoon ground cardamom

1/4

teaspoon ground allspice

1/2

cup butter, softened

egg

1/4

cup sugar

Steps

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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.