Chai Latte Snickerdoodle Cookie Recipe - Serendipity And Spice (2024)
By: Author Melissa Llado
Categories Recipes, Unique Cookie Recipes
This Chai Latte Snickerdoodle Christmas Cookie Recipe is so delicious– I make it for cookie exchanges and everyone always begs for the recipe! These chai latte snickerdoodle cookies are dipped in white chocolate for the ultimate in holiday cheer!
The perfect Christmas cookie recipe!
Check out more deliciousChristmas cookie recipes here!
Okay, so earlier I shared with you my Gingerbread Chai Latte Recipe and nothing pairs more perfectly than these Chai Latte Snickerdoodles….it takes me back to that snowy daydream!
There’s just something about chai spice that takes me to a cold winter day and snickerdoodles are a total Christmas treat….so why not combine them. Then just dunk them in a little bit of melted Godiva white chocolate for a little added decadence.
When you pair these Chai Latte Snickerdoodle cookies with a nice warm Gingerbread Chai Latte you are transformed from your crazy toy filled living room and piles of laundry to a warm and snuggly chair by the fireplace. Just close your eyes and take a big whiff of the latte and a little nibble of cookie and you’ll dream of Christmas music wafting through the air with the sounds of embers crackling in the fireplace. You’ll want to pull the oversized cozy blanket tighter around you as the fresh snow falls outside.
Ah, the power of daydreams…..just taken a moment can totally lift you out of that winter funk and brighten your holiday spirit! So I highly suggest giving this Chai Latte Snickerdoodle Cookie Recipe a try…they make the perfect treat for a cookie exchange too!
Ingredients
Cookie Ingredients:
2 C sugar
2 tsp. Wildtree Chai Tea Mix
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
Instructions
Cookie Directions:
-Preheat over to 350'
-Combine the sugar, chai tea mix, 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.
-Beating on medium for 6 minutes.
-If the icing has the appearance of soup or is yellow in color add more powder sugar, 1 cup.
-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.
Did you make this recipe?
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Check out more deliciousChristmas cookie recipes here!
What’s your favorite Christmas cookie? Share in the comments below!
Snickerdoodles might turn out hard if they are overbaked or if the dough is too dry. Be sure to keep an eye on them as they bake – when the edges are set but the centers are still soft and puffy, they are done. Also, make sure you're not adding too much flour.
The first recorded recipe of a “snickerdoodle” isn't the cookie as we think of it but was the cake sprinkled with cinnamon and sugar and cut into bars. The recipe appeared in the 1889 Home-Maker. They is absolutely delicious and, indeed, quick and easy to make. It was a massive hit with the family.
A snickerdoodle is a type of cookie made with flour, fat, sugar, and salt, and rolled in cinnamon sugar. Eggs may also sometimes be used as an ingredient, with cream of tartar and baking soda added to leaven the dough.
The Joy of Cooking claims that “snickerdoodle” comes from “Schneckennudel,” a German word that literally means “snail noodles.” Schneckennudels don't have anything to do with snails or noodles, though—they're actually delicious-looking German cinnamon rolls.
Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.
Pizzelles are the oldest known cookie and originated in the mid-section of Italy. They were made many years ago for the “Festival of the Snakes” also known as the “Feast Day of San Domenico”.
Snickerdoodles are often referred to as "sugar cookies". The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln ("snail noodles"), a kind of pastry.
If you've ever wondered how snickerdoodles came to be, you've come to the right place. The cinnamon cookie that we know and love was likely brought to America by Dutch-German immigrants, cookbook author Ann Byrn says in American Cookie.
“Snickerdoodles, also called snipdoodles or cinnamon sugar cookies, have been around since the late 1800s. They probably originated in New England and are either of German or Dutch descent. Unfortunately there is no clue as to how they got such a peculiar name.”
It's always best to follow the recipe exactly, which means including cream of tartar if the recipe has been tested with it. If you omit it, you may get different results than expected. WHY DO MY SNICKERDOODLES TASTE BITTER? Your snickerdoodles may taste bitter if you are sensitive to the taste of cream of tartar.
If your snickerdoodles are too sour, you may have added too much cream of tartar. It does give the cookies a subtle sour-tangy flavor, but it should not be over-powering and should balance nicely with the cinnamon and sugar.
A: Yes they do have an expiration date printed on the box. I buy a dozen boxes each December to last the year which is when the expiration date is on mine.
Oreo is the best-selling cookie in the world. It is now sold in over 100 countries. Oreo was first produced in 1912 by the National Biscuit Company, now known as Na-Bis-Co.
Sugar sucks up liquid, and when those cookies bake, it'll release the liquid and cause the cookies to spread out. If you use too much butter, the cookies will end up flat and greasy.
Bread releases moisture into the air, while sugar (present in large quantities in cookies), absorbs moisture out of the air. Don't have any white bread? Use a slice of apple instead. Just slip a wedge in with your cookies, cover, and let sit overnight.
The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag. And here's a nifty little trick: add a piece of bread to the bag.
Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly.
Hard cookies: you are over mixing, baking too long, baking at too high a temperature, or some combination of these. Cakey cookies: not enough brown sugar, too much or too little egg, too much flour, maybe you used baking powder instead of baking soda?
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