Chai Latte Snickerdoodle Cookie

• Vegetarian

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 2 Egg whites
  • 2 Eggs

• Baking & Spices

  • 1/2 tsp Allspice, ground
  • 1 tsp Baking soda
  • 2 tsp Cinnamon, ground
  • 2 1/2 tsp Cream of tartar
  • 2 3/4 cup Flour
  • 1 Gel food coloring, Green and red
  • 1/8 tsp Salt
  • 2 cup Sugar
  • 1 cup Sugar, powder
  • 2 1/2 tsp Vanilla
  • 2 tsp Wildtree chai tea mix

• Snacks

  • 1 bag Ghirardelli white chocolate wafers

• Dairy

  • 1 cup Butter

Found on serendipityandspice.com

Ingredients

• Cookie Ingredients:
• 2 C sugar
• 2 tsp. Wildtree Chai Tea Mix
• 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

Directions

• 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.