“Impressed by mugs of heat masala chai, these cookies are infused with black tea and a plethora of spices to make a deal with that’s as cozy for the vacations as a giant hug. If you wish to make the cookie even simpler, you possibly can skip the infused butter step for a splendidly easy spice cookie.” —Edd Kimber, 2025 contributing editor
Edd Kimber’s Chai Spice Cookies
Makes 8 giant cookies
Tea-Infused Butter
- 7 tablespoons (98 grams) unsalted butter, cubed
- 2 black tea baggage (5 grams)
Cookie Dough
- Tea-infused butter, room temperature
- ½ cup plus 1 tablespoon (125 grams) firmly packed mild brown sugar
- 3½ tablespoons (75 grams) molasses
- 1 giant egg (50 grams)
- 2 cups (250 grams) all-purpose flour
- 2 teaspoons (4 grams) floor ginger
- 1 teaspoon floor cinnamon
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- ½ teaspoon finely floor black pepper
- ½ teaspoon freshly floor nutmeg
- Turbinado sugar, for rolling
Lemon Glaze
- ¾ cup (90 grams) confectioners’ sugar, plus extra as wanted
- 1 tablespoon recent lemon juice
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To make the tea-infused butter, add the butter to a small saucepan. Open the tea baggage, and add contents to the pan. Over low warmth, cook dinner the butter till absolutely melted. Pour right into a small bowl, and refrigerate till strong. Take away and permit to come back to room temperature.
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To make the cookie dough, add the room temperature tea butter, brown sugar, and molasses to the bowl of your stand mixer, and beat collectively at medium velocity till mild and fluffy, 4 to five minutes. Scrape down the bowl, add the egg, and beat till mixed.
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Add the flour, ginger, cinnamon, baking powder, baking soda, salt, pepper, and nutmeg to a big bowl, and whisk collectively to mix. Add the flour combination to the bowl of the stand mixer, and beat collectively at low velocity to type a gentle cookie dough. Refrigerate the bowl till the cookie dough is agency, about an hour.
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Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
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Divide the dough into 8 equal parts (about 73 grams every), and roll into balls. Roll every ball of dough in turbinado sugar. Place the cookies 1 inch aside onto the pan.
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Bake till the cookies are puffed and cracked, with browned edges, 12 to fifteen minutes. Let cool on pan for quarter-hour. Take away from the pan, and let cool utterly on a wire rack.
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For the glaze, add the confectioners’ sugar and lemon juice to a bowl, and whisk till a thick however pourable glaze is fashioned, including extra confectioners’ sugar as wanted. Drizzle onto the cool cookies. Let the glaze dry earlier than storing in a sealed container for as much as 5 days.
