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Chewy Chai Snickerdoodles

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Chewy Chai Snickerdoodles
  • Prep 15 min
  • Total 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.
Nov 9, 2016

Ingredients

  • 1 tea bag chai tea
  • 1 pouch Betty Crocker™ sugar cookie mix
  • 1 1/2 teaspoons (7 mL) ground cinnamon
  • 1 teaspoon (5 mL) ground ginger
  • 1/4 teaspoon (1 mL) plus 1/8 teaspoon (0.5 mL) ground cardamom
  • 1/4 teaspoon (1 mL) ground allspice
  • 1/2 cup (125 mL) butter, softened
  • 1 egg
  • 1/4 cup (50 mL) sugar

Steps

  • 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.

Expert Tips

  • Tip 1
    Any tea bag labeled “black chai tea” will work for this recipe.
  • Tip 2
    Double this recipe, and use it for a holiday cookie exchange!

Nutrition Information

36.6 Calories, 3.2g Total Fat, 0.3g Protein, 1.9g Total Carbs

Nutrition Facts

Serving Size: 30 cookies
Calories
36.6
Total Fat
3.2g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
14.3mg
Sodium
3mg
Total Carbs
1.9g
Dietary Fiber
0.1g
Protein
0.3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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