Chai Tea Cookie Recipe

All-purpose flour: The base of the cookie dough, providing structure and texture.

Baking powder: Helps the cookies rise and become light and fluffy.

Salt: Enhances the flavors and balances the sweetness.

Unsalted butter: Adds richness and a creamy texture to the cookies.

Granulated sugar: Sweetens the cookies and helps achieve a tender crumb.

Vanilla extract: Adds a warm, sweet aroma and depth of flavor.

Eggs: Bind the ingredients together and add moisture.

Ground chai tea leaves: Infuses the cookies with the distinctive, spiced flavor of chai tea.

To enhance the flavor of your chai tea cookies, consider toasting the ground chai tea leaves in a dry skillet over medium heat for a few minutes before adding them to the dough. This will release the essential oils and deepen the spice profile, giving your cookies a richer, more aromatic taste. Be sure to let the toasted chai cool completely before incorporating it into the mixture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cookies denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and a cleaner taste, but use slightly more than the recipe calls for.

• unsalted butter - Substitute with salted butter: Reduce the added salt in the recipe by half to balance the flavors.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg; this is a great vegan alternative.

• ground chai tea leaves - Substitute with chai spice blend: A chai spice blend (cinnamon, cardamom, ginger, cloves, and black pepper) can mimic the flavor of ground chai tea leaves.

• To keep your chai tea cookies fresh and delightful, store them in an airtight container at room temperature. They will stay delicious for up to a week.
• For longer storage, place the cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a resealable plastic bag or an airtight container. They can be frozen for up to three months.
• If you prefer to freeze the cookie dough instead of the baked cookies, scoop the dough into rounded tablespoons and place them on a baking sheet. Freeze until solid, then transfer to a resealable plastic bag or airtight container. When ready to bake, simply add a couple of extra minutes to the baking time.
• To enjoy your frozen cookies, let them thaw at room temperature for about 15-20 minutes. If you prefer warm cookies, you can reheat them in a preheated oven at 300°F (150°C) for about 5 minutes.
• For an extra touch of freshness, place a slice of bread in the container with the cookies. The bread will help maintain the moisture, keeping your cookies soft and chewy.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the chai tea cookies on a baking sheet lined with parchment paper.
  3. Heat for about 5-7 minutes, or until the cookies are warmed through.
  4. Let them cool slightly before enjoying.

• Microwave Method:

  1. Place a few chai tea cookies on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 10-15 seconds.
  4. Check the cookies and add more time in 5-second increments if needed.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Place the chai tea cookies on the toaster oven tray.
  3. Heat for about 5 minutes, or until the cookies are warmed through.
  4. Allow them to cool slightly before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the chai tea cookies in the air fryer basket in a single layer.
  3. Heat for 3-4 minutes, checking halfway through to ensure they don't overcook.
  4. Let them cool slightly before enjoying.

• Stovetop Method:

  1. Heat a non-stick skillet over low heat.
  2. Place the chai tea cookies in the skillet.
  3. Cover with a lid and heat for 2-3 minutes, flipping halfway through.
  4. Remove from the skillet and let cool slightly before serving.

• Oven: Preheat to 350°F (175°C) for baking the cookies.

• Mixing bowl: Use one for whisking together the dry ingredients and another for beating the butter and sugar.

• Whisk: To combine the flour, baking powder, and salt.

• Electric mixer: Beat the butter and sugar until creamy, and mix in the eggs and vanilla.

• Measuring cups: Measure out the flour, sugar, and other ingredients accurately.

• Measuring spoons: Measure out the baking powder, salt, vanilla extract, and ground chai tea leaves.

• Baking sheet: Drop the cookie dough onto this for baking.

• Parchment paper: Line the baking sheet to prevent the cookies from sticking.

• Cooling rack: Let the cookies cool on this after baking.

• Tablespoon: Use this to drop rounded tablespoons of dough onto the baking sheet.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This reduces prep time and ensures a smooth process.

Use a stand mixer: A stand mixer can quickly and efficiently mix your butter and sugar, saving you valuable time.

Pre-scoop dough: Use a cookie scoop to portion out the dough onto a baking sheet before baking. This ensures uniform cookies and speeds up the process.

Chill dough: If you have time, chill the dough for 30 minutes. This makes it easier to handle and shape, resulting in quicker preparation.