Description
Do you like tea with your cookies? How about tea IN your cookies? Freshly toasted spices are ground and incorporated in and around these soft, fragrant cookies, giving Indian flair to a dessert classic.
Ingredients
Scale
Chai Spice Mix:
- 3 green cardamom pods
- 3 whole cloves
- 2 black peppercorns
- 1 cinnamon stick
- 1 star anise
- 1 1/2 teaspoons loose black tea leaves
- 1/2 teaspoon ground ginger
Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable shortening, at room temperature
- 1 1/2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
Instructions
- Place cardamom pods, cloves, peppercorns, cinnamon stick, and star anise in a small, dry skillet. Place over medium heat and toast, shaking or stirring occasionally, until the spices are fragrant, about 5-7 minutes. Place toasted spices in a bowl until cool.
- Once cool, place the toasted spices, tea leaves, and ground ginger into a spice grinder and grind until finely ground.
- Preheat oven to 400°F.
- In a large bowl, cream together butter, shortening, 1 1/2 cups sugar, 1 1/2 teaspoons of the ground chai spice mix, eggs, and vanilla. Blend in the flour, cream of tartar, baking soda, and salt.
- In a small bowl, stir together the remaining chai spice mix and 1/4 cup sugar. Scoop dough with a #50 scoop (about a heaping tablespoonful), roll into balls, and roll each ball in the sugar mixture. Place 2 inches apart on un-greased baking sheets.
- Bake cookies in preheated oven until set but not hard, about 8 to 10 minutes. Transfer cookies onto cooling racks as soon as they come out of the oven.
Notes
Recipe adapted from Allrecipes.
Nutrition
- Serving Size:
- Calories: 127
- Sugar: 9.8 g
- Sodium: 56.5 mg
- Fat: 5.8 g
- Saturated Fat: 2.4 g
- Carbohydrates: 17.6 g
- Fiber: 0.5 g
- Protein: 1.4 g
- Cholesterol: 17.1 mg
Keywords: snickerdoodle cookies, snickerdoodle cookie recipe, chai spice cookies
