Tea Bag Chai Sugar Cookies Recipe

OMG, this chai-spiced cookie recipe is such a nostalgic hug in edible form, whisking me back to cozy autumn afternoons and lazy weekends with its warm, aromatic blend of spices. Plus, the simple steps and incredible flavor payoff make it an absolute favorite go-to for impressing friends at our weekly potlucks—a true millennial delight!

My Tea Bag Chai Sugar Cookies are a prime example of my love for infusing classic treats with unique flavors. Measuring 2 cups of all-purpose flour and mixing it with softened butter and chai spices like cardamom and cloves makes for a cookie that is not only delightful but aromatic as well.

Granulated sugar mixed with visions of perceptive sweetness makes my cookies taste exquisite.

Ingredients

Uses: Gives cookies structure and carbohydrates.

Sugar, in its granulated form, is an exceedingly sweet ingredient.

It not only imparts sweetness to cookies but also helps in browning.

Browning is a complex series of events that leads to the formation of many different compounds that produce flavor, create a pleasing color, and add to the cookie’s texture.

Butter (unsalted): Contributes richness and aids in creating a tender cookie.

Tea Leaves Chai: Imparts aromatic, spiced flavor to the cookies.

Cinnamon: Imparts warmth and depth; recognized for its antioxidant capabilities.

Cardamom, ground: Enriches flavor with bright, spicy, almost citrusy tones; is rich in aromatic oils.

Eggs serve three main purposes in a cookie recipe: they bind the ingredients together, they provide a substantial amount of protein, and they add moisture to the dough.

Leavening and Lightness: Baking powder—offers leavening for a light, airy texture; baking soda—when used with an acid, offers leavening while producing brown crusts and a deep, rich flavor.

Vanilla Extract: Delivers notes that are sweet, rich, and aromatic.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon loose chai tea leaves (from about 2 chai tea bags)
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves

Instructions

1. Your oven should be set to 350°F (175°C) and a baking sheet prepared with parchment paper.

2. In a medium bowl, combine the flour, baking powder, baking soda, salt, and chai tea leaves. Whisk together until well blended. Set aside.

3. In a spacious mixing bowl, combine the room-temperature butter and granulated sugar, and mix them together until the mixture becomes light and fluffy. Use an electric mixer on medium speed for about 2 to 3 minutes to achieve the desired texture.

4. Incorporate the egg and the vanilla extract by beating them in until everything is well mixed.

5. Slowly incorporate the dry flour mixture into the wet mixture, blending until completely integrated but not overmixed.

6. Incorporate the ground cinnamon, ground ginger, ground cardamom, and ground cloves into the mixture. Combine with the dough until the spices are uniformly spread throughout the mixture.

7. Take a heaping tablespoon’s worth of batter and roll it into a ball. Place these batter balls about two inches apart on your prepared baking sheet.

8. Carefully press down each ball of dough with the bottom of a glass.

9. Preheat the oven to the required temperature. Bake the cookies for a duration of 10-12 minutes, or until you note that the edges have turned a few shades of golden brown but that the centers of the cookies are still soft.

10. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. Enjoy!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Electric mixer
8. Measuring cups
9. Measuring spoons
10. Tablespoon
11. Glass (for pressing cookies)
12. Wire rack

FAQ

• Q: Can I use pre-ground chai tea instead of loose leaves?A: Yes, pre-ground chai tea can be used, but the flavor might not be as strong. Adjust the quantity to your liking.
• Q: What if I don’t have all the ground spices listed?If you’re low on spices, you can simply augment your other chai-friendly spices, or even use an all-in-one spice blend for chai.
• Q: Can I make these cookies vegan?Yes, you can substitute the butter with a butter substitute that is vegan and the egg with a flax egg or another egg replacement that is vegan.
• Q: How do I store these cookies?A: Keep the cookies in an airtight container at room temperature for up to a week, or freeze them for up to three months.
• Q: Can I freeze the dough?Q: Can the cookie dough be frozen, and if so, for how long? How should it be thawed?
• Q: What type of chai tea is best to use?A: Select your favorite chai tea blend that possesses a good balance of spices. For a rich, strong flavor, black tea blends work best.
• Q: Can I add more spices for a stronger flavor?Absolutely! You’re welcome to boost the spice amounts to align with your taste.

Substitutions and Variations

For all-purpose flour, you can substitute a gluten-free flour blend in the same amount.
If you can’t find unsalted butter, you can use salted butter, but you might want to consider reducing the added salt in the recipe by half.
For a more caramel-like flavor, you can use coconut sugar instead of granulated sugar.
In the absence of vanilla extract, you can replace it with an equivalent volume of almond extract to enjoy a flavorful, nutty spin on whatever dessert you are making.
Ground cardamom can be replaced in equal measure with freshly ground nutmeg.

Pro Tips

1. Enhance the Chai Flavor For a more pronounced chai flavor, consider steeping the chai tea leaves in a small amount of hot water to make a strong chai concentrate. Allow it to cool, then add it to the wet ingredients. You may need to adjust the flour slightly to maintain the dough’s consistency.

2. Chill the Dough After mixing the dough, chill it in the refrigerator for about 30 minutes before forming the cookies. This helps prevent spreading and results in a thicker, chewier cookie.

3. Spice Customization Adjust the spice levels to suit your preference. For a spicier cookie, consider doubling the cardamom or ginger. Alternatively, you can experiment by adding a pinch of nutmeg or black pepper for a unique twist.

4. Butter Temperature Make sure your butter is at room temperature for optimal creaming with the sugar. If the butter is too cold, the mixture won’t become fluffy; too warm, and it’ll lead to excessive spreading of the cookies.

5. Uniform Cookie Size Use a cookie scoop to ensure each cookie is the same size. This ensures even baking and uniform appearance, which is especially helpful if you’re baking multiple batches.