Like a lot of folks on the East Coast, we suffered some really nasty weather this weekend. So when it came to ways to spend time inside, we baked! As part of my 6 Weeks of Cookies Challenge I was craving Chai Tea Cookies. Must be the weather. I wanted something full of warm spice, aromatic, and in charge.
Two years ago I made this simple Betty Crocker recipe for Chai Tea Cookies. They were OK but I thought I could do a little more. I certainly felt I could do better than a mix from a pouch (not that there’s anything wrong with that).
Then I found this recipe here from sweet lavender bake shoppe … but I am not the sort of person who keeps vanilla beans on hand. Nor am I the sort of person to brave the freezing rain to go find them.
So I combined the two recipes to create my own concotion. If I must say, they are delicious!
(Just a note, Chai Tea is pretty heavy on caffeine. I made my cookies with regular Chai Tea packets I had in my pantry but I won’t let my boys ingest these…we have enough energy already, Lord knows…so I would suggest making these with decaf packets if you want to share with kiddos.)
Chai Tea Cookies
1. Preheat oven to 350.
I lined my cookie sheets with parchment paper since I always do (makes clean up easier and I feel like it gives you a better finish on the bottom), but you could grease the sheets.
2. Pulverize 5 bags of chai tea in a food processor.
I just emptied the bags I keep in my pantry using some scissors. Set aside.
3. Beat 4 oz of softened butter, 1/2 c. of sugar, 1 tsp vanilla, and 1 Tbls dark brown sugar.
You want it to be light in color and fluffy.
4. Beat in 1 egg.
5. Add 2 Tbls of the chai powder. Mix well.
6. In a separate bowl mix 1 1/2 c. flour, 1/2 tsp baking soda, and a pinch of salt. Slowly stir in the flour mix.
Sweet Lavender said the key was to make sure that you didn’t overmix – overmixing leads to tough cookies – not the good kind of “tough cookies” that can tackle anything but the kind of “tough cookies” that no one wants to eat.
7. Roll in to smooth circles, about 1 1/4 tsp round. Place an inch apart on the baking sheet. Bake for 15 minutes.
8. Remove from oven, allow to cool for 3 minutes, then transfer to a cooling rack.
Allow to cool completely.
9. For the glaze: combine 2 Tbls eggnog, 1 c. powdered sugar, 1/2 tsp nutmeg, splash of water. Whisk together until smooth. Brush on top of cookies (be liberal).
Allow to set. let that glaze harden before eating them. It will be tough, but you can do it. You are “one tough cookie.”