Happy “Tinsel” Tuesday my friends. Yes, I know it is usually Tipsy Tuesday but I have decided to change that up just a bit for the Holidays. So Tuesday will be reserved for holiday themed posts. Cookies, cakes, side dishes, and yes, even drinks. Anything that puts you in a holiday state of mind.
I haven’t really baked in about 5 years. In 2007 my daughter and I lived in a small apartment in San Diego. It had 4 apartments in each block of apartments. So that year I decided I would bake cookies for all of my neighbors and friends. I had bought countless magazines and cookie cookbooks, watched Food Network, and made notes like a crazy woman whenever I found anything cookie-ish.
My daughter was on a Chai Tea Latte kick, so when she saw these beauties she begged me to make them. I actually made these and Chai Shortbread cookies. If you all are interested I will make those as well. They are great with tea or coffee!
These cookies are amazing. In fact there is a danger of eating way too many if there is a nice glass of ice cold milk around! They taste like a sugar cookie and snickerdoodle took a bath in Chai tea. So ding dang good it is crazy!! I only made one batch because I am determined to make as many different types of cookies I can this year, but I have been ordered errrr emphatically requested to make these again ASAP!!
They are so simple to make, really. I mean you know I am not a baker and if I can make them anyone can. Give them a try, they might become a new family favorite!!
Preheat oven to 350 degrees and line 2 baking sheets with parchment paper In a large bowl, sift together flour, baking soda, baking powder and salt. In a medium bowl combine sugar, cinnamon, ginger, cardamom, allspice and black pepper. Remove 1/4 cup of the sugar-spice mixture, set aside to reserve for rolling the cookies. Using a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter and sugar-spice mixture until light and fluffy, about 3 minutes. Add the egg and vanilla extract, combine until mixed well. Slowly blend in dry ingredients mixing until just combined. Using a small scoop or spoon roll dough into balls and then into the reserved sugar-spice mixture. Place dough balls on prepared baking sheet about 1 1/2 inches apart. Bake 8 to 10 minutes. Let stand on baking sheet two minutes before removing to cool on wire racks ENJOY!!
Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….