By Swarna Koneru
Professional Culinary Arts student
Christmas is a lovely time to bake all kinds of cookies. Chai is a staple drink in India, tealeaves are produced in Darjeeling region of India, and every household has their own mix of Chai spice. I decided to make Chai Spiced Cookies flavored with Indian Tea and Chai Masala, which are perfect for dunking in your coffee or holiday drinks.
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter
- 1 egg
- 1 1/2 cups all purpose flour
- 1/2 cup chopped cashew nuts
- 2 Tbsp Darjeeling tea powder(finely ground)
- 2 tsp Chai Masala
for Chai Masala:
- 2 tsp cardamom powder
- 1 tsp clove powder
- 1 tsp cinnamon powder
- 1 tsp ginger powder
- 1/2 tsp nutmeg
- pinch of black pepper powder
- Preheat oven to 350F. Cream the butter and both kinds of sugar until the sugar has completely incorporated.
- In a medium bowl, sift the flour, salt, soda, tea powder, Chai masala and keep aside.
- Add the egg to the butter mixture and mix until incorporated.
- Add the flour mixture and mix until just incorporated. Fold in the cashew pieces. Scoop cookie dough into balls with a cookie scoop and bake in the oven for 12-15 minutes, just until the edges start to brown. Cool for 5 minutes and store in an airtight jar.
- You can keep your cookies soft by adding a slice of bread in the container of the cookies.
- You can also add pistachio nuts instead of the cashews.
- Adjust the Chai masala and tea ratio to your taste.