Recipe: Chai Cookies
These simple drop cookies make a truly impressive treat to serve alongside tea or coffee. They have a sandy, shortbread-like texture that's great for dunking.
Ingredients
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For the cookies:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup Spiced Vanilla Bean Sugar
- 1 tsp. Pure Madagascar Vanilla Extract
- 1 cup all-purpose flour
- 1/4 tsp. salt
- 1/2 tsp. ground black tea
- 1 Tbsp. Mt. Baker Chai Spice Seasoning
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For the glaze:
- 1 cup powdered sugar
- 2 Tbsp. water
- 1 tsp. Imitation Black Walnut Extract
- 1 tsp. black tea leaves, for garnish
Notes
*Mt. Baker Chai Spice Seasoning can be substituted with 1 1/2 tsp. Baking Spice plus 3/4 tsp. ground cardamom.
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, salt, tea and spices until combined. (Tip: The dough should come together easily; if it seems to crumbly, add 1 tsp. cold water at a time until it comes together.) Scoop dough into heaping teaspoons or tablespoons (depending on the size cookies you want) and roll into balls. Place balls about an inch apart on a parchment-lined baking sheet. Press down lightly to flatten. Bake until lightly golden, about 10 to15 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. #HolidayCookies
Yields
1 to 2 dozen cookiesThanks To
Matt WallingtonMake This Recipe!
