Nothing says the Holidays like COOKIES! Many people like to cook and bake around the holidays. I even make goodies to give to friends and family. I have a recipe for classic Snickerdoodle cookies, but with a sweet twist. These Chai Snickerdoodle Cookies are so easy to make, and so pretty, my friends and family are always begging me to make them again.
Chai Snickerdoodle Cookies
Cookie Ingredients:
2 C sugar
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1 C butter, room temp
2 eggs, room temp
1 1/2 tsp vanilla
2 3/4 C flour
2 tsp cream of tartar
1 tsp baking soda
1/8 tsp salt
Chocolate Ingredients:
1 bag of Ghirardelli white chocolate wafers
Icing Ingredients:
2 egg whites
1 C powder sugar
1/2 tsp cream of tartar
1 tsp vanilla
Green and red gel food coloring
Cookie Directions:
Preheat over to 350′
Combine the sugar, cinnamon, ginger, and all spice.
Take out a half cup of the above sugar mixture and put it in a bowl set to the side for later.
Cream the butter and the rest of the sugar mixture until it is light and fluffy.
Mix in the eggs and vanilla to the sugar mixture.
Sift the flour, cream of tartar, baking soda and salt in a separate bowl.
Add this dry mixture gradually to creamed sugar mixture mixture and mix well.
Scoop the dough using a small ice cream scoop then; put these balls onto the lined cookie sheet.
Take each ball one at a time and roll each dough ball into the sugar mixture and place back on the lined cookie sheet.
Place the dough balls at least 2 in. apart on the cookie sheets.
Bake at 350′ degrees for 10-13 minutes or until edges begin to brown.
Allow for the cookies to slightly cool while still on the cookie sheet.
Move to a wire rack to cool completely.
Chocolate Directions:
Using a double boiler, melt the white chocolate, stirring constantly.
Icing Directions:
Separate the egg yolk from the whites. putting only the egg whites into a mixing bowl.
Stir in the sugar, cream of tarter and vanilla to the egg whites.
Beat on medium for 6 minutes.
If the icing has the appearance of soup, or is yellow in color, add another cup of powder sugar.
Divide the icing equally into two bowls.
In the 1st bowl, add some of the green gel food coloring, stirring to blend in the color.
In the 2nd bowl, add some of the red gel food coloring, blend in all of the food coloring.
Scoop all of the green and red icing in individual piping bags with #2 tips.
Adding the Chocolate and Holly & Berries:
Dip half of each cookie into the melted white chocolate.
Allow to dry by laying the cookies on a cookie sheet lined with wax paper.
Using the green and red icing add the holly and berries to each cookie.
Begin by using the green icing to make the holly, refer to the picture of the cookies for further examples.
Allow the holly to dry for 30 seconds before making three small red dots with the red icing.
Allow for this to dry completely.
Enjoy!
Print this recipe:
- Cookie Ingredients:
- 2 C sugar
- 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
- Chocolate Ingredients:
- 1 bag of Ghirardelli white chocolate wafers
- Icing Ingredients:
- 2 egg whites
- 1 C powder sugar
- ½ tsp cream of tartar
- 1 tsp vanilla
- Green and red gel food coloring
- Cookie Directions:
- Preheat over to 350′
- Combine the sugar, cinnamon, ginger, and all spice.
- Take out a half cup of the above sugar mixture and put it in a bowl set to the side for later.
- Cream the butter and the rest of the sugar mixture until it is light and fluffy.
- Mix in the eggs and vanilla to the sugar mixture.
- Sift the flour, cream of tartar, baking soda and salt in a separate bowl.
- Add this dry mixture gradually to creamed sugar mixture mixture and mix well.
- Scoop the dough using a small ice cream scoop then; put these balls onto the lined cookie sheet.
- Take each ball one at a time and roll each dough ball into the sugar mixture and place back on the lined cookie sheet.
- Place the dough balls at least 2 in. apart on the cookie sheets.
- Bake at 350′ degrees for 10-13 minutes or until edges begin to brown.
- Allow for the cookies to slightly cool while still on the cookie sheet.
- Move to a wire rack to cool completely.
- Chocolate Directions:
- Using a double boiler, melt the white chocolate, stirring constantly.
- Icing Directions:
- Separate the egg yolk from the whites. putting only the egg whites into a mixing bowl.
- Stir in the sugar, cream of tarter and vanilla to the egg whites.
- Beat on medium for 6 minutes.
- If the icing has the appearance of soup, or is yellow in color, add another cup of powder sugar.
- Divide the icing equally into two bowls.
- In the 1st bowl, add some of the green gel food coloring, stirring to blend in the color.
- In the 2nd bowl, add some of the red gel food coloring, blend in all of the food coloring.
- Scoop all of the green and red icing in individual piping bags with #2 tips.
- Adding the Chocolate and Holly & Berries:
- Dip half of each cookie into the melted white chocolate.
- Allow to dry by laying the cookies on a cookie sheet lined with wax paper.
- Using the green and red icing add the holly and berries to each cookie.
- Begin by using the green icing to make the holly, refer to the picture of the cookies for further examples.
- Allow the holly to dry for 30 seconds before making three small red dots with the red icing.
- Allow for this to dry completely.
Snickerdoodles are my husband’s favorite. I know he’d appreciate the addition of white chocolate. Pinning this so I can find it again, thanks for sharing!
these cookies look and sound so yummy.
Even after eating so many cookies over the holidays I still want more. lol These look absolutely delicious! Thank-you for the easy & tasty recipe.
These Chai Snickerdoodle Cookies are so festive and fun. I am sure they are so tasty and would be enjoyable to make this winter.
Yum! These sound amazing <3 Thanks for the recipe