Chai Snickerdoodle Holiday Cookies

 
Chai Snickerdoodle Cookies

 

The perfect cookies to serve during the holidays! These are so delicious and the white chocolate icing makes it a sweet cookie everyone will love.  Enjoy!

 

Chai Snickerdoodle Holiday Cookies

Cookie Ingredients:

2 cup sugar
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1 cup butter, room temp
2 eggs, room temp
1 1/2 tsp vanilla
2 3/4 cup flour
2 tsp cream of tartar
1 tsp baking soda
1/8 tsp salt

Chocolate Ingredients:

1 bag of white chocolate wafers

Icing Ingredients:

2 egg whites
1 cup powder sugar
1/2 tsp cream of tartar
1 tsp vanilla
Green and red gel food colouring

 

Chai Snickerdoodle Cookies Recipe

 

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 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.
-Beating on medium for 6 minutes.
-If the icing has the appearance of  soup or is yellow in colour add more powder sugar, 1 cup.
-Divide the icing equally into two bowls.
-In the 1st bowl add some of the green gel food colouring, stirring to blend in the colour.
-In the 2nd bowl add some of the red gel food colouring, blend in all of the food colouring.
-Scoop all of the green and red icing in individual piping bags with #2 tips.

Adding the Chocolate and Holly & Berries:

Chai Snickerdoodle
-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.

 

Chai Snickerdoodle Holiday Cookies

Chai Snickerdoodle Holiday Cookies
Ingredients
Cookie Ingredients
  • 2 cup sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1 cup butter room temp
  • 2 eggs room temp
  • 1 1/2 tsp vanilla
  • 2 3/4 cup flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/8 tsp salt
Chocolate Ingredients
  • 1 bag of white chocolate wafers
Icing Ingredients
  • 2 egg whites
  • 1 cup powder sugar
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla
  • Green and red gel food colouring
Instructions
Cookie Directions
  1. Preheat over to 350′
  2. Combine the sugar, cinnamon, ginger, and all spice.
  3. Take out a half cup of the above sugar mixture and put it in a bowl set to the side for later
  4. Cream the butter and the rest of the sugar mixture until it is light and fluffy.
  5. Mix in the eggs and vanilla to the sugar mixture.
  6. Sift the flour, cream of tartar, baking soda and salt in a separate bowl .
  7. Add this dry mixture gradually to creamed sugar mixture and mix well.
  8. Scoop the dough using a small ice cream scoop then; put these balls onto the lined cookie sheet.
  9. Take each ball one at a time and roll each dough ball into the sugar mixture and place back on the lined cookie sheet
  10. Place the dough balls at least 2 in. apart on the cookie sheets.
  11. Bake at 350′ degrees for 10-13 minutes or until edges begin to brown.
  12. Allow for the cookies to slightly cool while still on the cookie sheet.
  13. Move to a wire rack to cool completely.
Chocolate Directions
  1. Using a double boiler melt the white chocolate, stirring constantly.
Icing Directions
  1. Separate the egg yolk from the whites. putting only the egg whites into a mixing bowl.
  2. Stir in the sugar, cream of tarter and vanilla to the egg whites.
  3. Beating on medium for 6 minutes.
  4. If the icing has the appearance of soup or is yellow in colour add more powder sugar, 1 cup.
  5. Divide the icing equally into two bowls.
  6. In the 1st bowl add some of the green gel food colouring, stirring to blend in the colour.
  7. In the 2nd bowl add some of the red gel food colouring, blend in all of the food colouring.
  8. Scoop all of the green and red icing in individual piping bags with #2 tips.
Adding the Chocolate and Holly & Berries
  1. Dip half of each cookie into the melted white chocolate.
  2. Allow to dry by laying the cookies on a cookie sheet lined with wax paper.
  3. Using the green and red icing add the holly and berries to each cookie.
  4. Begin by using the green icing to make the holly, refer to the picture of the cookies for further examples.
  5. Allow the holly to dry for 30 seconds before making three small red dots with the red icing.
  6. Allow for this to dry completely.

Lynehttp://ottawamommyclub.ca/
Lyne is a Certified Infant Massage Instructor (CIMI), Certified Professional Wedding Consultant, and an Event Planner. It has always been her dream to create a website dedicated just for Moms since her children were young. Thus, after 10 years, she finally accomplished it, and the Ottawa Mommy Club was born in May 2011. She loves all things Disney and is an avid chocoholic. She was also the Queen B of the BConnected Conference, Canada's Digital Influencer and social media Conference in Ottawa and Toronto. She coordinated the Annual Infant Information Day/Early Years Expo for the City of Ottawa for 8 years. She was also the co-chair of the Navan for Kraft Hockeyville 2009-2011 committee that organized five community events within 6 months, and helped Navan reach the top 10 finalists in Canada. In April 2011, she received the City of Ottawa Mayor's City Builder Award.

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Comments

  1. We use Chia ofen in scrambled eggs for sandwiches,salads and in breads but never thought of using it in cookies,thanks will try these over the holidays

  2. So where does the name Chai Snickerdoodle come from? I only know chai as tea and presume snickerdoodle is just another word for cookie?

    • The spices in the cookie make the Chai and Snickerdoodle are often referred to as “sugar cookies” and they are usually rolled in a mixture of white sugar and cinnamon.

  3. I love Chai lattes, and these cookies remind me of little delicious versions of my favorite drink – yum! Thank you for the holiday inspiration. I have soooo many cookie recipes saved, but I may have to bump this to the top of the list- thanks!

  4. Thanks for the recipe,we made these yesterday for the very first but never put the icing on.They are delicious with a cup for hot tea.

  5. these cookies have all the right ingredients to make them more than perfect for the holidays! Love that they have both ginger and cinnamon added and then to make these cookies even sweeter, the half dip into icing. mmm mmm mmmm! i wanna try these out for my family Christmas which we are doing next weekend 🙂

  6. I guess me and my daughter are going to attempt to make Christmas cookies this year, which is fine, but we are going to use royal icing for the first time and do some decorating, should be fun and messy..lol

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