By now, my faithful readers should know how much I love tea. Chai is a particular favourite of mine, as is Earl Grey. I guess I have a thing for black teas.
Either way, these cookies are great because they have the flavour of Chai without the tea part – just the spices. They are also extremely easy to whip together, and come out very soft.
I followed the recipe almost exactly, only changing a few things. First, because I really love the warm spices and flavour of Chai, I added a little bit of Chai spice that I have as well. Secondly, I did end up with the approximate amount of cookies, but they are small. I would not have made them as small as I did if I were to make them again. Don’t get me wrong, they are REALLY GOOD, but just seemed line teeny-tiny cookies. And really, if I’m having cookies, I want a COOKIE. Not a “cookie”. I’ll put the sizing that I should have used below.
Still, these cookies are amazing, and very easy. If you are a Chai lover like I am, you’ll love these!
Yield: 15-18 cookies, depending on size
½ c. butter, softened
¾ c. sugar
1 tsp. vanilla
1½ c. flour
1 tsp. cream of tartar
1 tsp. baking powder
½ tsp. baking soda
1¼ tsp. cinnamon
½ tsp. ginger
½ tsp. cardamom
¼ tsp. salt
¼ tsp. allspice
1/8 tsp. black pepper
½ tsp. Chai spice (optional)
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together. Beat in the egg and vanilla until just combined.
In a medium bowl, whisk together the flour, baking powder, baking soda, cream of tartar, and all the spices.
Add the flour to the butter mixture, and beat until a smooth cookie dough forms. Wrap in plastic wrap, and refrigerate for at least 2 hours.
Preheat oven to 350°F. Roll mixture into balls, and bake on cookie sheets in the preheated oven for 8-9 minutes, or until golden brown around the edges.
Cool on a wire rack and serve.