Chai Snowballs

9 Ratings
  • 5 5
  • 4 1
  • 3 1
  • 2 0
  • 1 2

While these powdery treats may resemble Mexican wedding cookies or Russian tea cakes, they have a decidedly different flavor, thanks to the chai-inspired combination of Darjeeling tea and warming spices in the batter.

Martha Stewart Living, December 2018

Gallery

Credit: Ryan Liebe

Recipe Summary

prep:
40 mins
total:
1 hr
Yield:
Makes about 3 dozen
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Ingredients

Directions

  • Preheat oven to 325 degrees, with racks in upper and lower thirds. In a bowl, whisk together both flours, tea, salt, pepper, and spices. In another bowl, beat butter with sugar on medium speed until light and fluffy, about 3 minutes. Beat in vanilla. Reduce speed to low; gradually add flour mixture, beating just until a dough forms. Roll level tablespoons of dough into balls. Place 1 inch apart on 2 parchment-lined baking sheets.

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  • Bake, rotating rack positions once halfway through, until cookies are set and golden on bottoms, 15 to 18 minutes.

  • Let cool on sheets 5 minutes. Roll in confectioners' sugar; let cool completely on a wire rack. Generously coat in more confectioners' sugar before serving, or store in an airtight container at room temperature up to 2 weeks.

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Reviews (9)

9 Ratings
  • 5 5
  • 4 1
  • 3 1
  • 2 0
  • 1 2
Martha Stewart Member
10/20/2019
I changed the confectioner' sugar in the dough to coconut sugar and added a 1/4 cup of milk to soften the dough. Then I dusted the cookies heavily with confectioners' sugar straight out of the oven. Excellent! These are a new family favorite!
Martha Stewart Member
02/03/2019
No sugar in the dough recipe so these are not very sweet even with the powdered sugar on top. Nice flavor, but I prefer them a tad bit sweeter.
Martha Stewart Member
12/20/2018
Made as written. Sieved tea so it wasn't too coarse.
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Martha Stewart Member
12/15/2018
Love these. Had to grind my cardamom as I only had pods so between that and the tea leaves it took a bit if time but we'll worth it. I only had early gray tea but turned out great.
Martha Stewart Member
12/15/2018
Really hooked on these. I had to grind m
Martha Stewart Member
12/15/2018
Don't understand why these have a 2 star rating! Dh and I are finding them addictive. A little sweet, a little spicy. I used a scoop that was a bit larger than a tablespoon, so baked a few minutes longer than the recipe called for. Maybe could have cut that time by a couple of minutes as they are a bit crumbly. But that does not detract from the blend of spices. If you only like really sweet cookies, these may not be for you. But if you like to spice things up a bit, this is the recipe!
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Martha Stewart Member
12/12/2018
Love the spice in these cookies.. Definitely make these aging. YUMMY!!!
Martha Stewart Member
12/10/2018
I thought these came out very dry and savory. Not sure what could have remedied it. I’m taking them to a cookie exchange and don’t have time to make another cookie; I’ll hand them out with caution to enjoy with tea.
Martha Stewart Member
12/07/2018
These turned out far too salty, they’re completely inedible. I would reduce to a scant 1/4 tsp if I made these again.
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