Cookies, cookies, cookies! Baking season has fully commenced and I couldn’t be happier. As a tea lover, it’s a great season to drink hot teas, which makes this an exciting time of the year and I embrace it fully. Today I’m sharing one of my favorite recipes, it’s called autumn chai tea cookies and I hope you love it.
AUTUMN CHAI TEA COOKIES RECIPE
Ingredients
- 2 cups of all-purpose flour
- 1/2 cup of chai tea infused unsalted butter
- 1/2 cup of vegetable oil
- 1/2 cup of granulated sugar
- 1/2 cup of powdered sugar
- 6 tablespoons of loose leaf chai tea
- 2 teaspoons of vanilla extract
- 3/4 teaspoon of baking soda
- 1 large egg
- 1/2 teaspoon of salt
Spiced Sugar Ingredients
- 6 tablespoons of granulated sugar
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ginger
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of allspice
Directions
- In a double boiler melt the butter and infuse the chai tea for 5 minutes. Discard the tea. Reserve 1/2 cup of the infused butter.
- Preheat oven to 350 degrees.
- Using a handheld mixer, beat the butter on medium for about 1 minute. Drizzle in the vegetable oil, add the granulated sugar, powdered sugar and mix until combined.
- Add the vanilla extract and egg and beat until all ingredients are fully mixed.
- Slowly blend in the flour, baking soda and salt until the dough is soft. Be sure not to over-mix.
- Cover and refrigerate the dough for at least one hour.
- On a parchment lined baking sheet, gently roll approximately 1 tablespoon of dough into a ball and place them about 2-inches apart.
- Using your thumb or the palm of your hand, press the cookies down to about 1/4″ thickness.
- In a medium mixing bowl, mix the spiced sugar ingredients and pour over cookies using a spoon. (I used approximately 1 tablespoon per cookie)
- Bake for about 12 minutes or until puffy.
- Remove the baking sheet from the oven and place the cookies on a cooling rack for at least 10 minutes.
- Enjoy!