Snowball Cookies

Hi, Tea'm! 

Are we all snowballing into a new year? Sometimes life feels kinda outta control, right? But we aren't throwing a pitea'party. Instead, we have decided to chill out and cook some tea'licious treats. As you all know, we are an ally of those with dietary restrictions so, we try to be inclusive in our recipes to make them dairy-freegluten-freevegan/ vegetarian. We promised to put out more tas'tea chai and chai snack recipes from The Chai Bar Kitchen this year, so here is our first recipe for twen'tea twen'tea one. (Sorry, I held that one in for too long lol) 


Wintery chills are snow much fun, and fros'tea is calling for snowball cookies. Tea'licious shortbread cookies filled with chai, spices, and love, these cookies are perfect for high tea, chai with aunty, or just munching on while reading a book under a throw sipping on Kadha. 

Easy to make and a quick fix, there's snow time like right now to try our tas'tea recipe for chai snowball cookies on The Chai Bar Blog. 

These sugary balls of tea'light, sometimes served up as dessert at Mexican weddings, the Danish also like celebrating togetherness by eating these. Russians call them tea cookies, and Americans also know these as pecan butterballs. Though our cookies resemble Mexican wedding cookies or Russian tea cakes, they have a decidedly different flavor, thanks to the chai-inspired combination of the black tea blend and warming spices in the batter.

Btw, if you are wondering how you can keep your fitness resolutions while making deserts, we are on the same page and have a sugar free option ready for you. Kadha, Turmeric Tonic Immuni'tea booster pairs well with snowball cookies and is super good for your gut health. It has herbs and spices that can help your body fight off the sniffles.


Don't be intimidated by these cookies; they are fast and easy to make. 



  • 1.5 tbsp Astitva- The Chai Bar Original Blend. 
  • 1tsp Pepper.
  • 1/2 tsp Cardamom. 
  • 1 teaspoon vanilla extract.
  • A tiny pinch of fine sea salt.
  • 1/3 cups powdered sugar / low carb sweetener of choice - granulated honey/ you can also sub with powdered coconut sugar for paleo.
  • 1 2/3 cups fine blanched almond flour, measure it using the spoon & sweep method. 
  • 1 cup finely chopped pecans (can use either a food processor or just hand chop)
  • Powdered sugar/coconut, for coating, as needed. 
  • 1/2 cup unsalted grass-fed butter, softened (can sub with solid ghee OR solid refined coconut oil - you want it to be the consistency of softened butter)
  • 1 teaspoon unsweetened almond milk, only as needed if the dough seems dry and does not come together 


  1. Using a stand mixer, hand mixer, or a fork in a large bowl, cream together the butter (ghee OR coconut oil) with powdered sweetening agent until it's light and fluffy. 
  2. Add the vanilla, almond flour, tea, spices, salt, and mix until the dough forms a ball. 
  3. Stir in chopped pecans and mix again until combined. Use your hands to knead the dough until it forms a large dough ball. 
  4. Add milk only if the dough seems dry and does not come together - and alternatively, add more almond flour if the dough seems too wet - only a little bit at a time.
  5. Line a baking sheet with parchment paper. Roll dough into ONE (1) tablespoon-sized dough balls. Place on prepared cookie sheet about 2 inches apart. Repeat until all the dough is used up. TEA'P: Place the baking sheet in the freezer for 15 minutes (to avoid spreading). 
  6. Meanwhile, preheat the oven to 375 F.
  7. Bake cookies for 12-14 minutes until bottoms are golden - rotating pans halfway through. Be careful not to over-bake.
  8. Remove from the oven and cool on a baking pan for about 3-4 minutes until you can handle them comfortably with your hands.
  9. Meanwhile, sift 1/2 cup powdered sweetener into a medium bowl. While cookies are still warm, roll them in powdered sweetener/ coconut and place the cookies on a cooling rack. 
  10. Once the cookies have cooled completely, you can roll them in powdered sweetener or coconut again. 
  11. Store the cookies in an airtight container for up to 3 days or freeze for up to one month.


So don't let the winter blues cause a meltdown, make like a snowball and roll-on, they see me rolli'n *does hip-hop dance* - don't spill your Kadha dough (lol) 


Happy coking, darlings. 

Chai Bye, 

Co-authored by Sargam Merchant and Madura Chaudhari

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