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Test Kitchen Approved

Chai Iced Hermits

Recipe By Trudy Silverman

Yields

15 servings

Prep Time

20 Minutes

Cooking Time

22 Minutes

Recipe By Trudy Silverman

These taste like sweet, buttery bites of chai. Best of all, you can make them ahead or, even better, freeze them! They're actually perfect out of the freezer because they're nice and chewy.

Serving Suggestions

Best enjoyed 1 to 2 days after baked to give time for the flavors to deepen.

Recipe Notes

Adapted from Martha Stewart's Iced Hermits recipe.

Ingredients

For cookies:

1/2 cup unsalted butter, softened

1 3/4 cups all-purpose flour

3/4 tsp. baking powder

3/4 tsp. baking soda




1 1/4 cups dark brown sugar, packed

1 whole egg plus 1 egg yolk

1/4 cup unsulfured molasses


For icing:

1/4 cup light brown sugar, packed

2 Tbsp. whole milk

2 Tbsp. unsalted butter, softened


1 cup sifted powdered sugar

Savory Spice ingredients in this recipe

  • Mt. Baker Chai Seasoning

    Adding a teaspoon or two of our Mt. Baker Chai spice seasoning to dessert recipes will take their flavor to new heights. Try in cakes, ice cream, m...

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  • Maldon Sea Salt

    Maldon Sea Salt has been family harvested since the late 1800’s in the town of Essex in Southeast England. The crystal is unique, as it has a pecu...

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  • Coarse Black Malabar Pepper

    Malabar black peppercorns are named for the region from which they are harvested, the Malabar Coast of India. These peppercorns have a bold and wel...

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  • Sliced Crystallized Ginger

    Our sliced crystallized ginger has a delicious and sweet, yet sharp flavor.

  • 2X Pure Madagascar Vanilla Extract

    Madagascar Vanilla Extract is the classic, smooth vanilla flavor that immediately comes to mind when people think of vanilla. Twice the amount of b...

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Directions

For cookies: Preheat oven to 350 degrees. Butter a 10x15-inch rimmed baking sheet and line it with parchment paper; leave parchment paper overhanging a little on the sides and butter the paper. Whisk flour, baking powder, baking soda, Mt. Baker, salt, and pepper in a medium bowl and set aside. Beat butter in an electric mixer on medium speed until smooth, about 3 min. Add brown sugar and mix until pale and fluffy, about 2 min. Gently beat in eggs and molasses. On low speed, gradually mix in flour mixture. When well incorporated mix in ginger. Spread dough evenly onto prepared baking sheet. Bake 10 min., then rotate pan and bake another 10 to 12 min. until firm. Cool completely on wire rack.

For icing: Place brown sugar, milk, and butter in a small saucepan over medium-low heat. Cook, stirring constantly, until butter has melted and sugar has dissolved. Remove from heat and whisk in vanilla and confectioners’ sugar. If icing is too thin, stir in more sugar 1 tsp. at a time until desired consistency is reached. Drizzle cooled cookies with icing. Let stand 15 min. then cut cookies into 2-inch bars. Bars can be stored in a single layer in an airtight container at room temperature for 5 days, or they can be frozen!