CHAI BUTTER COOKIES
It's a great butter cookie recipe that works! If you like to drink chai, this is the cookie for you! It almost taste like buttery gingersnaps.
Provided by DEAF258
Categories Desserts Cookies Sugar Cookies
Time 27m
Yield 36
Number Of Ingredients 8
Steps:
- In a large bowl, cream together the butter, 1 1/3 cups sugar, and chai tea mix until light and fluffy. Beat in the eggs one at a time, mixing well after each. Combine the flour, baking powder, and salt; blend into the creamed mixture until all of the dry has been absorbed. Cover the dough, and refrigerate for 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C). Roll the cookie dough into walnut sized balls, and roll the balls in sugar. Place the cookies onto greased cookie sheets about 3 inches apart, and flatten slightly using the tines of a fork.
- Bake for 10 to 12 minutes in the preheated oven, just until the edges begin to brown. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 140.5 calories, Carbohydrate 21 g, Cholesterol 24 mg, Fat 5.7 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 3.5 g, Sodium 164.2 mg, Sugar 11.7 g
CHAI TEA COOKIES
If you love chai tea, these cookies are for you! The word 'chai' or 'masala chai' is a catch-all for a spiced black tea drunk in great quantities throughout Southwest Asia and parts of Africa. Any bagged spiced black tea would be lovely in this recipe - cut them open and use the mix inside. Store cooled cookies in an airtight container.
Provided by kelly
Categories Desserts Cookies Spice Cookie Recipes
Time 55m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 68.9 calories, Carbohydrate 7.8 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 2.5 g, Sodium 26.9 mg, Sugar 3.7 g
DARK CHOCOLATE CHAI COOKIES
Provided by Trisha Yearwood
Categories dessert
Time 7h15m
Yield 3 dozen cookies
Number Of Ingredients 15
Steps:
- Bring 2 cups water to a simmer in a small saucepan and add the tea bags and 1 cup sugar. Simmer 3 minutes, then remove and discard the tea bags (to keep the syrup from getting too bitter). Boil the tea until reduced to a syrup, about 10 minutes. You should have about 1/3 to 1/2 cup tea syrup. Let cool completely.
- Whisk together the flour, cinnamon, ginger, baking powder, allspice, cardamom, cloves, pepper and salt in a medium bowl. Beat the butter and remaining 1/2 cup sugar together in a bowl using an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in 1/4 cup tea syrup, then the egg and vanilla, until smooth. (Reserve the remaining tea syrup for another use; see Cook's Note.) Reduce the mixer speed to low and beat in the flour mixture until just combined. Divide the dough in half, wrap in plastic and form into two 7-by-2-inch logs. Refrigerate until firm, at least 4 hours or up to overnight.
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
- Slice the logs into rounds about 1/3-inch thick, discarding the very end pieces. Arrange on the baking sheets about 1 inch apart.
- Bake the cookies, switching and rotating the baking sheets halfway through baking, until crisp and light golden on the edges, 14 to 16 minutes. Let the cookies cool completely on racks.
- Melt the chocolate in a small bowl in a microwave on 50 percent power, stirring every 30 seconds, until melted. Stir until smooth. Pour the chocolate into a sandwich-size resealable plastic bag and snip a tiny piece off one corner with scissors. Drizzle the chocolate in a zigzag pattern over the cookies. Let the chocolate harden before serving.
DIRTY CHAI EARTHQUAKE COOKIES
In case you're wondering about the name of this cakey, chewy-edged cookie, which nearly explodes through its sugary crust, it's a nod to a coffee bar creation in which a shot of espresso tops off a cup of masala chai, the Indian spiced tea. It's right at home on a traditional holiday cookie plate, thanks to its festive cinnamon, cardamom, ginger and cloves. Feel free to add a little freshly grated nutmeg, if you're so inclined. A strong coffee flavor adds nuance; black pepper lends a spicy kick; and malted milk powder, browned butter and brown sugar all contribute toasty warm notes to this craveable treat.
Provided by Susan Spungen
Categories snack, cookies and bars, dessert
Time 45m
Yield 2 dozen cookies
Number Of Ingredients 16
Steps:
- Put espresso or coffee in a small metal bowl. Put butter in a small saucepan, and cook over medium-high heat, swirling and stirring occasionally with a rubber spatula, until nutty brown, 5 to 6 minutes. Add the butter to the bowl with the espresso and stir to combine. Set aside to cool, stirring occasionally, while you prepare the rest of the cookie.
- Combine the flour, malted milk powder, baking powder, ginger, cinnamon, cardamom, cloves, salt and pepper in a medium bowl. Whisk to combine thoroughly and set aside.
- Combine eggs and light brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined and slightly paler, about 3 minutes, scraping bowl as needed.
- Add the vanilla and the butter mixture, then mix on low speed until combined. Add the flour mixture, then mix again on low until combined. Transfer dough to a resealable glass or plastic container, and chill thoroughly, at least 2 hours and up to 3 days.
- Heat oven to 350 degrees. Put granulated sugar and confectioners' sugar into two separate bowls. Use a small cookie scoop to portion dough into heaping tablespoons (about 25 grams each). Roll into smooth balls and drop a few at a time into the bowl of granulated sugar, rolling to coat. Transfer to the bowl with the confectioners' sugar. Roll gently, coating well, then transfer to a parchment- or silicone mat-lined baking sheet, leaving at least 2 inches between cookies. Place in freezer until firm, about 10 minutes.
- Bake until cookies are golden underneath but still quite tender (they will firm up as they cool), 12 to 14 minutes. Let cool a few minutes on the baking sheets and transfer to wire racks to cool completely. Cookies will keep in an airtight container at room temperature for 1 week.
CHAI-SPICED COOKIES
The smooth, spiced flavors of Chai tea were the inspiration for these tender cookies topped with a powdered sugar coating.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 48
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. In large bowl, beat butter and 1/2 cup powdered sugar with electric mixer on low speed until blended. Stir in remaining cookie ingredients.
- Shape dough by tablespoonfuls into balls. On ungreased cookie sheets, place balls 1 1/2 inches apart.
- Bake 12 to 15 minutes or until very lightly browned. Remove from cookie sheets to cooling rack; cool 5 minutes.
- In medium bowl, mix coating ingredients. Working in batches, gently roll warm cookies in coating mixture. Cool on cooling rack 5 minutes. Roll in mixture again.
Nutrition Facts : Calories 80, Carbohydrate 9 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 5 g, TransFat 0 g
More about "chai butter cookies recipes"
CHAI COOKIES RECIPE | LAND O’LAKES
From landolakes.com
2.5/5 (2)Calories 40 per servingServings 60
- Combine 1/2 cup sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, milk and vanilla; continue beating until well mixed. Add flour and baking powder; beat, scraping bowl often, until well mixed. Add 2 tablespoons chai mix; knead into dough, using hands, until well mixed.
- Divide dough in half; shape each half into 8-inch log. Wrap each in plastic food wrap. Refrigerate 1-2 hours or until firm.
CHAI BUTTER COOKIES - TRULY GRASS FED
From trulygrassfed.com
Estimated Reading Time 40 secs
HOW TO MAKE TAYLOR SWIFT'S CHAI COOKIES - ALLRECIPES.COM
From allrecipes.com
BEST EVER CHAI COOKIES WITH VANILLA BEAN GLAZE • KROLL'S …
From krollskorner.com
5/5 (26)Calories 805 per servingCategory Dessert
WHITE CHOCOLATE CHAI BUTTER COOKIES - GRANDBABY CAKES
From grandbaby-cakes.com
5/5 (6)Total Time 40 minsCategory DessertCalories 175 per serving
CHAI COOKIES - SHARE THE SPICE
From sharethespice.com
CHAI PEANUT BUTTER CHOCOLATE CHIP COOKIES
From bluelotuschai.com
CHAI SPICED MAPLE SUGAR COOKIES WITH BROWNED BUTTER FROSTING.
From halfbakedharvest.com
CHAI SPICE COOKIES RECIPE - SHUGARY SWEETS
From shugarysweets.com
DIRTY CHAI EARTHQUAKE COOKIES - THE AMATEUR GOURMET
From amateurgourmet.com
BROWN BUTTER CHAI CRINKLE COOKIES - WILLIAMS SONOMA
From williams-sonoma.com
80 BEST HOMEMADE FROSTINGS RECIPES ROUNDUP
From thebakingchocolatess.com
TAYLOR SWIFT'S CHAI COOKIES RECIPE | HOW TO MAKE IT
From tasteofhome.com
CHAI BUTTER COOKIES - RECIPE | SPICE TREKKERS
From spicetrekkers.com
TAYLOR SWIFT CHAI SUGAR COOKIES - JOY THE BAKER
From joythebaker.com
CHAI SPICE BROWN BUTTER SNICKERDOODLES - WINE A LITTLE, COOK A LOT
From winealittlecookalot.com
CHAI COOKIES - IN BLOOM BAKERY
From inbloombakery.com
BROWN BUTTER CHAI SPICE OATMEAL COOKIES - TUTTI DOLCI
From tutti-dolci.com
BEST EVER TRAIL BUTTER SPICED CHAI COOKIES
From trailbutter.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love