Crunchy Chai Tea Cookies
Last year I paid a friend’s deed in cookies, namely tea related cookies. One of the recipes I made was a Chai Tea Chewie Cookie. So when I had the Urban Garden Party coming up, I wanted to make them to hand out with tea. I was in the dessert room of the event and thought it would be fitting to show people how to use tea as not only a drink but also as a cookie. I searched but do not believe this is the recipe I originally had followed for my friend’s cookies…. I could be wrong. I did tweak it slightly so here it is as my version:
Chai Tea Cookies Recipe
- 3/4 C All purpose flour
- 1/4 tsp salt
- 1/3 C firmly packed brown sugar
- 1/3 C granulated sugar
- 1/4 C butter softened
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 C heaping Tupelo Honey Chai, ground fine
Preheat oven to 350 degrees. Lightly grease baking sheets
Combine flour and salt in a small bowl.
Beat brown sugar, white sugar and butter in a bowl until creamed. Add Tupelo Honey Chai, egg and vanilla until creamy.
Slowly add in flour mixture and drop onto cookie sheet.
Bake for about 10 minutes or until centers are set and edges are lightly brown. Cool on baking sheets for 2 minutes and then move to wire racks.
I found if you took them out too soon, they were soft but undone. If you left them too long, they could literally cut you. Yes, they cut me trying to scrape them off the sheet.
The reason I call them “crunchy” is because our Tupelo Honey Chai Tea has big chunks of ginger, cardamom, and cinnamon in them. Even when grinding, these spices are still slightly larger than expected and can cause the cookies to be crunchy yet chewy.
These cookies were a BIG hit at the Urban Garden Party. In fact, one man stood with me for at least 45 minutes and asked me questions about how to make them as he repeatedly moved his hand from plate to mouth. The key is watching the time in the oven and making sure you grind, grind, grind the Tupelo Honey Chai down as small as possible.
The Tea Lady