Ingredients

The following ingredients have 4 Servings
  • 1 tea bag chai tea
  • 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon plus 1/8 teaspoon ground cardamom
  • 1/4 teaspoon ground allspice
  • 1/2 cup butter, softened
  • 1 egg
  • 1/4 cup sugar

Instruction

  • Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper. Remove tea leaves from bag; discard bag.
  • In large bowl, mix tea leaves, cookie mix, 1 teaspoon of the cinnamon, the ginger, 1/4 teaspoon of the cardamom, the allspice, softened butter and egg until soft dough forms.
  • Shape dough into 30 (1-inch) balls. In small bowl, stir sugar with remaining 1/2 teaspoon cinnamon and 1/8 teaspoon cardamom until combined. Roll balls in sugar-spice mixture; place about 2 inches apart on cookie sheets.
  • Bake 10 to 12 minutes or until light golden brown. Cool 1 minute; remove cookies to cooling racks to cool completely. Store in airtight container at room temperature up to 3 days.