Chai Spice Swirl Cookies
It’s Holiday Cookie season! With a neighborhood full of new people to meet, I’ve been trying to pull together some pretty cookies to place on a Christmas plate and take around this season.
But, Holiday Cookie plates can be so dull. It’s either same-old, same-old (if I see another Rolo-melted-on-a-pretzel, I’m gonna start investing in the pretzel industry) or it’s a plate of a single boring cookie. (Because, who has time to make a whole melange of treats this time of year?)
Note to whoever is putting those Snarky Parenthesis in this post: YOU HAVE TIME.
Because, cookies can be cute, clever, and crazy quick. I’ve already pulled together two gorgeous recipes using Pillsbury Sugar Cookie dough, and here’s one more. A supremely simple, totally gorgeous, and (ask my kids) totally delicious treat.
Using a warm, spicy Chai Latte as inspiration, these pretty little swirl cookies come together in minutes (so you have time to make a variety of cookies for you seasonal platter!) and look so nice on a Christmas Cookie plate. Make a batch today, stir together a few other simple favorites, and become the best neighbor on the block!
1 (16.5 ounce) tube Pillsbury Sugar Cookie Dough
1/2-2/3 cup flour
4 tablespoons butter, melted
1/2 cup powdered Chai Latte drink mix
1/2 cup white chocolate chips, melted
Preheat oven to 350 degrees. Place cookie dough in a large bowl and add 1/2 cup of flour. Mix together until the dough is soft and well-mixed with the flour. Add additional flour, if needed, to make the dough non-sticky.
Roll dough on a large piece of lightly-floured parchment paper until it's a large rectangle, 1/4" thick.
In a small bowl, stir together melted butter and chai powder. Use a spatula to spread a thin layer of this paste across the top of the rolled-out sugar cookie dough. Starting on one long side of the rectangle, roll the dough tightly until it's rolled into a large log. Slice into 18 thin cookies, place on a cookie sheet, and bake for 8-12 minutes, or just until the edges of the cookies begin to turn a light, golden brown, and the centers of the cookies have set.
Remove cookies and cool slightly before transferring them with a spatula to a cooling rack. Allow to cool completely.
Spoon melted chocolate chips into a large zip-top baggie. Snip a small corner from the edge of the baggie and pipe melted white chocolate over each of the cookies. Allow white chocolate to harden before storing or serving cookies.
Store in an air-tight container for up to 3 days.