It's the season for cookie swaps and enjoying all the delightful offerings of the holidays.
While my family may not celebrate Christmas, I fully embrace the traditions associated with this festive time. I see gift-giving as a sport, love attending joyful gatherings with family and friends, and can't resist the holiday baking I look forward to all year long. Cookies, especially during this season, hold a unique charm that elevates them above the ordinary.
I'm a huge fan of cookie swaps; it's always exciting to see what each person brings to the table. Everyone adds their personal touch to their cookie recipes, showcasing their festive traditions. While I adore Linzer and Chocolate Peppermint cookies, this year I'm focused on my new creation: these Christmas cookies.
As you may know, I'm passionate about chai flavors. Incorporating those tastes into a sugar cookie feels like starting a new festive tradition for me. The ideal sugar cookie should be slightly crisp on the edges while remaining soft in the center. The spices and orange zest balance the sweetness perfectly. Plus, anything coated in chocolate is a winner in my book.
While you could certainly adorn these cookies with royal icing for a fancy look, there's something wonderfully simple about dipping them in melted chocolate and sprinkling with festive red and green toppings. It's an easy yet seasonal touch!
If you haven't guessed, I think these Christmas cookies are fantastic! Bring them to your holiday cookie exchange, share with neighbors, or indulge in a batch yourself. Your secret's safe with me!
Wishing you a joyful holiday season!
Ingredients
Ingredients
- 1 cup softened butter
- 1 1/4 cups granulated sugar
- 1/4 teaspoon vanilla extract
- 2 eggs
- Masala chai leaves from 3-4 tea bags (about 1 1/2 tablespoons)
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 3/4 teaspoon dried ginger
- Zest from 1 orange
- 3 1/2 cups all-purpose flour
- For dipping and decorating - melted dark chocolate and sprinkles
Instructions
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- In a stand mixer, cream together the softened butter and granulated sugar until light and fluffy. Mix in the eggs, vanilla, and all of the zest and spices until well combined.
- Grind the chai leaves from the tea bags using a spice grinder until finely ground. Add to the mixer and blend with the remaining ingredients.
- Gradually add the flour, half a cup at a time, ensuring it's fully incorporated before adding more. *Tip - scrape the bowl halfway through to ensure all flour is mixed in.
- Once the dough forms, turn it onto a floured surface and shape it into a disk. Wrap in plastic wrap and chill in the refrigerator for 15-20 minutes.
- Roll out the chilled dough to a 1/4-inch thickness and cut with cookie cutters. Arrange the cookies on the prepared baking sheets.
- Bake for about 12 minutes, keeping an eye on the edges to avoid over-browning. Transfer the cookies to a cooling rack and allow them to cool completely before dipping in chocolate.
- Melt dark chocolate in a microwave-safe bowl or double boiler. Dip the cookies in the chocolate and place on a parchment-lined plate. Sprinkle with your choice of toppings while the chocolate is still soft. Allow to cool and set.
- Enjoy your delicious cookies!
