Chai Tea Cookies
Source of Recipe
Unknown
Recipe Introduction
I used Trader Joe's unsweetened instant chai mix, but I heard that a lot of people used Oregon Spice chai in the recipe. One recipe calls for you to use a fork to crosshatch the dough before baking. My recipe didn't tell me to do this; my cookies didn't spread, but looked a little like donut holes.
List of Ingredients
1 cup unsalted butter, softened
1 cup instant chai tea mix
1-1/3 cups granulated sugar
2 large eggs
3-1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons salt
1/2 cup granulated sugar for rolling (I used demerara sugar)Recipe
In a medium bowl whisk together flour, baking powder, and salt; set aside. In a large bowl cream butter and 1-1/3 cups granulated sugar, chai tea and eggs; mix with an electric mixer on medium-high setting until light and fluffy. Stir in flour mixture until well combined. Cover and refrigerate dough for 1 hour.
Preheat oven to 400 degrees F.
Place 1/2 cup granulated sugar into a small bowl. Roll dough into tablespoon-size balls and roll balls in sugar. Place 3 inches apart on an ungreased cookie sheet. [Laurel note: I highly recommend using two cookie sheets for this, one on top of another; I then used parchment to place the cookie dough balls on. The first batch I baked, using only one sheet, burned on the bottom.]
Bake for 10-12 minutes or until eduges are lightly browned. Immediately remove from cookie sheets and transfer to cooling surface.
(makes about 30)
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