Best Chai Tea Cookies Recipes

CHAI TEA COOKIES

Steps:

• Combine flour, white sugar, powdered sugar, tea mix, and salt in a food processor or small chopper. Pulse until tea is pulverized and distributed throughout the dry ingredients. Mix in cinnamon, ginger, cardamom, allspice, and cloves. Add butter and vanilla extract. Pulse together just until a rough dough is formed.
• Scrape out dough onto a piece of wax or parchment paper. Form dough into an 8-inch log. Cover with paper and roll the log until smooth. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper or silicone baking mat.
• Use a sharp knife to slice the chilled log of dough into 1/3-inch-thick pieces. Place on the baking sheets.
• Bake in the preheated oven until edges are just beginning to brown, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes. Transfer to wire racks to cool completely.

CHAI TEA EGGNOG COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Remove tea leaves from tea bag; discard bag.
• In large bowl, mix tea leaves, cookie mix, butter, egg and 2 tablespoons of the eggnog until well blended.
• Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart. Flatten dough slightly with bottom of glass dipped in cinnamon-sugar.
• Bake 8 to 10 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In small bowl, mix powdered sugar, nutmeg and remaining 2 tablespoons eggnog until smooth. Spoon glaze over cooled cookies. Let stand until set.

CHAI TEA EGGNOG COOKIES

Steps:

• Preheat oven to 350°. Remove tea leaves from tea bag; discard bag.
• Stir together tea leaves, cookie mix, butter, egg, and 2 tablespoons eggnog until well blended.
• Drop dough by tablespoonfuls onto parchment paper-lined baking sheets. Flatten dough slightly with bottom of a glass dipped in cinnamon sugar.
• Bake at 350° for 8 to 10 minutes or until lightly browned. Remove from baking sheet to a wire rack, and cool completely (about 10 minutes).
• Whisk together powdered sugar, nutmeg, and remaining 2 tablespoons eggnog until smooth. Spoon over cooled cookies.

CHAI TEA SANDWICH COOKIES

Steps:

• For ganache, in a small saucepan, bring cream just to a boil; remove from heat. Add tea bags; let stand 10 minutes. Discard tea bags., Place chocolate in a small bowl. Reheat the cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Cool to room temperature, stirring occasionally, until ganache thickens to a spreading consistency, about 1 hour., Meanwhile, in a large bowl, whisk flour, sugar, cinnamon, cardamom, salt and pepper; cut in butter with vanilla until crumbly. Knead until dough holds together when pressed. Shape into 2 disks; wrap each and refrigerate until firm enough to roll, about 15 minutes., Preheat oven to 350°. On a lightly floured surface, gently roll dough to 1/8-in. thickness, lifting and rotating dough as needed. Cut with a 1-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool completely., Spread or pipe 1 heaping teaspoon ganache on bottoms of half of the cookies; cover with remaining cookies. Let stand until set., Freeze option: Prepare dough. Transfer wrapped disks to a freezer container; seal and freeze. To use, thaw dough in refrigerator until soft enough to roll. Make ganache. Prepare, bake and fill cookies as directed.

CHAI TEA COOKIES WITH EGGNOG FROSTING

Steps:

• 1. Preheat oven to 350. Make cookie dough by creaming shortening and sugar together. Add eggs. eggnog and extract, combining well. Cut tea bag and pour tea leaves into batter, mixing well. Combine in flour.
• 2. Drop dough onto cookie sheet. Combine cinnamon and sugar; dip bottom of a glass into the cinnamon-sugar mix and then gently press down on the cookie ball to flaten slightly. Bake for 8 - 10 minutes or until lightly browned. Cool for about 2-3 minutes on cookie sheet and move to cooling rack to cool completely.
• 3. Make glaze by whisking all glaze ingredients. Spread on cooled cookies.

CHAI TEA EGGNOG COOKIES

Steps:

• 1. Preheat oven to 350°. Remove tea leaves from tea bag; discard bag. 2. Stir together tea leaves, cookie mix, butter, egg, and 2 Tbsp. eggnog until well blended. 3. Drop dough by tablespoonfuls onto parchment paper-lined baking sheets. Flatten dough slightly with bottom of a glass dipped in cinnamon sugar. 4. Bake at 350° for 8 to 10 minutes or until lightly browned. Remove from baking sheet to a wire rack, and cool completely (about 10 minutes). 5. Whisk together powdered sugar, nutmeg, and remaining 2 Tbsp. eggnog until smooth. Spoon over cooled cookies.