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Chai Cookies

Yields: 1 dozen
Make this recipe how many times?
Savory Spice Shop Ingredients
Vanilla Bean Sugar, Spiced 2 oz bag $4.10
Vanilla Extract Pure Madagascar -2floz $4.75
Baking Spice 1 oz bag $2.95
Cardamom, Ground Inner Seeds 1 oz bag $4.75
Black Walnut Extract Imitation -2floz $5.25

Ingredients:

Directions:

For the cookies: Preheat oven to 350 degrees. Beat butter with sugar and vanilla in a medium bowl until well blended. Stir in flour, spices, salt and tea until just combined. Scoop and roll dough into small teaspoon-sized balls and place about an inch apart on a parchment-lined baking sheet. Press down lightly to flatten. Bake until lightly golden, about 15 min. Cool on the baking sheet for 5 min. and then transfer to cooling rack. For the glaze: Stir powdered sugar, water and extract together in a small bowl. Spread glaze on top of completely cooled cookies, then sprinkle with tea leaves for garnish. Let glaze set for 5 to 10 min. before serving cookies.

Yields:

1 dozen

Thanks to:

Matt Wallington, Savory Spice Shop—Platte St/Denver, CO manager
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Chai Cookies

"We love your shop and are excited to show it to friends and family who love to cook or love to eat!"

-Linda C. of Highlands Ranch, CO

Chai Cookies


Yields: 1 dozen

Ingredients:

Directions:

For the cookies: Preheat oven to 350 degrees. Beat butter with sugar and vanilla in a medium bowl until well blended. Stir in flour, spices, salt and tea until just combined. Scoop and roll dough into small teaspoon-sized balls and place about an inch apart on a parchment-lined baking sheet. Press down lightly to flatten. Bake until lightly golden, about 15 min. Cool on the baking sheet for 5 min. and then transfer to cooling rack. For the glaze: Stir powdered sugar, water and extract together in a small bowl. Spread glaze on top of completely cooled cookies, then sprinkle with tea leaves for garnish. Let glaze set for 5 to 10 min. before serving cookies.

Yields:

1 dozen

Thanks to:

Matt Wallington, Savory Spice Shop—Platte St/Denver, CO manager
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.