Description
A new twist on a holiday favorite, these soft & airy Snickerdoodle Kiss Cookies are rolled in spicy chai sugar and topped with rich dark chocolate kisses.
Ingredients
Units
Snickerdoodle Cookie Dough
- 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
Chai Spice Mix
- 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
Instructions
- Preheat oven to 350° F.
- Whisk together the flour, cream of tartar, baking soda and salt in a large mixing bowl.
- Using a stand mixer, cream 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 spices and sugar 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. Roll each dough 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.