One of my favorite blogs to follow is Love and Olive Oil. The photography is gorgeous and I love that it’s run by a husband and wife team (like Justin and myself). Lindsay and Taylor make almost everything from scratch and even have a few cookbooks out (breakfast for dinner, YES please!).
This years marks the third year that Lindsay has co-hosted a cookie exchange for fellow food bloggers. Once you sign up, Lindsay and Julie (from the Little Kitchen) match you up with three other food bloggers. You make three dozen cookies and send one batch to each blogger and in return, you receive three dozen different cookies from three other food bloggers. The cookie exchange has OXO, Dixie Crystals, Gold Medal, and Grandma’s Molasses as brand partners and OXO sent me four free spatulas just for participating. The best part of all of this (aside from the cool free kitchen tools and all of the delicious cookies), is that all of the proceeds go to Cookies for Kids’ Cancer. It wasn’t a hard decision for me to decide that I wanted to participate. (Click the badge to read more about the exchange and how it worked. Prepare yourself for next year’s!)
After all of the baking and packaging and mailing, I received cookies from two other bloggers. I am going to tell myself that the third blogger just wrote my address incorrectly and that’s why I didn’t get them. (Insert fake smile here.)
The first package I received was homemade Milano cookies from Brittany over at Life of a Bama Girl. Her cookies looked like professionally made Milanos and they tasted delicious! (I’ll update with a link to those as soon as she posts the recipe.) The second package actually had three different types of cookies from Allison over at Fridgg. Allison made Cookie Butter Cookies, S’mores Cookies, and Sweetened Condensed Milk Cookies. They were all amazing, but the hubby and I definitely duked it out for the S’mores Cookies. I sent one dozen Chai Snowball Cookies to Laurie at Food is Love, Emily at Totes Delishy, and the lovely (unnamed) gal over at Life Taste So Good. Be sure to check out all of these sites, they’ve got some delicious recipes!
On to the Chai Snowball Cookies…
If you like chai lattes and if you like cookies, well then, you’re in quite the luck today! These babies were exactly what I hoped they would be!
This recipe was adapted from my mother’s old Betty Crocker cookbook.
Chai Snowball Cookies
Yield 26 cookies
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cardamom
- 1 1/2 teaspoons ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 4 teaspoons vanilla
- 2 egg yolks
- 1 1/2 cups powdered sugar
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- Heat your oven to 350°F.
- In large bowl, beat the butter and 1/2 cup powdered sugar with an electric mixer on low speed until it’s all blended.
- Stir in the remaining cookie ingredients.
- Shape the dough by tablespoonfuls into balls.
- Place the balls 1 1/2 inches apart on ungreased cookie sheets.
- Bake the cookies for 12 to 15 minutes or until they’re very lightly browned. (Ours needed a few extra minutes. You can check your cookies by inserting a toothpick and seeing if it comes out clean.)
- Place the cookies on a cooling rack and let them cool for 5 minutes.
- Mix the coating ingredients together in a medium bowl.
- Working in batches, gently roll the warm cookies in the coating mixture.
- Cool them on the cooling rack for 5 minutes more, then roll them in the mixture again.
Serving Size 1 Cookie
Amount Per Serving
% Daily Value
Total Fat 4 g
Saturated Fat 2.5 g
Cholesterol 20 mg
Sodium 50 mg
Total Carbohydrates 9 g
Sugars 5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.