It’s official, the holidays are upon us…Bah Humbug. For a Scrooge like myself, Christmastime is not the most wonderful time of the year. Each Christmas I feel myself turning more green and grinchy than the previous December, so this year I’ve made a vow to put joy back into the world instead hating on the holidays.
I could go on and on about how much the forced consumerism annoys me or how badly I want to knife one of those cheesy inflatable yard Santas, but I’ll abstain and reluctantly toss out my Scrooge ‘tude like a fruitcake on December 26th.
The true spirit of Christmas, for me, comes in the form of cookies. I mean, you’re a legit Grinch if you don’t enjoy giving or getting a batch of fresh baked, homemade cookies this time of year. I am a giver, so I’ll be making spirits bright by baking all of my favorite holiday recipes, beginning with these Snickerdoodle Kiss Cookies.
If you are less than thrilled about the holidays, make these snickerdoodles and get spicy with the chai flavors. Hang some mistletoe and sneak a chocolate kiss into the center of each cookie. The soft, pillowy cookies combined with a spicy bite and sumptuous dark chocolate kisses are sure to make Santa empty his sack and leave you a special gift under the tree. Now that’s the spirit, right?
- unsalted butter at room temperature - 1 cup (2 sticks)
- granulated sugar - 1 cup
- eggs at room temperature - 2
- all purpose flour - 3 cups
- cream of tartar - 2 teaspoons
- baking soda - 1 teaspoon
- salt - 1/2 teaspoon
- pure vanilla extract - 2 teaspoons
- granulated sugar - 2 tablespoons
- brown sugar - 2 tablespoons
- cinnamon - 2 teaspoons
- cardamom - 1/2 teaspoon
- ground ginger - 1/4 teaspoon
- ground cloves - 1/8 teaspoon
- ground nutmeg - 1/8 teaspoon
- fine ground white pepper - 1/8 teaspoon
- dark chocolate kisses - 30-36
- Preheat oven to 350°
- Whisk together the flour, cream of tartar, soda and salt in a large mixing bowl.
- Using a stand mixer, beat the butter and sugar on medium speed for 3-5 minutes until light and fluffy. Scrape the bowl a couple of times during this process.
- Reduce the speed to low and slowly add the eggs and vanilla and blend for another 1-2 minutes. Scrape the bowl again.
- Keeping the mixer on low, slowly add the dry ingredients until fully incorporated. Scrape the sides of the bowl.
- Cover and chill dough for 15-20 minutes.
- While dough is chilling, prepare the chai spice by blending the above spices together in a small mixing bowl.
- Remove dough from the refrigerator, it should be cool and slightly firm. Using and ice cream scoop, form ping-pong sized balls and roll each ball in the chai spice mixture. Evenly place 6-8 dough balls on a prepared cookie sheet, I prefer to use silpat mats or parchment paper.
- Bake for 8-10 minutes, rotating the pan halfway through, until the cookies have puffed up, the tops look set and the cookies are a light golden brown.
- Allow the cookies to cool slightly and gently place the unwrapped chocolate kisses into the center of each slightly warm snickerdoodle.