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Chai Cookies

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  • 1 cup (2 sticks) unsalted butter

  • 1/2 cup powdered sugar

  • 2 cups all-purpose flour

  • ½ tsp salt

  • 2 teaspoons of loose Masala Chai Tea (grind in Magic bullet until small flake, not powder

    Icing Ingredients:

  • 1 cup powdered sugar

  • ¼ tsp ground cinnamon

  • 2 tbsp water

  • 1 tsp vanilla extract

    Preheat oven to 350 degrees. Cream butter and confectioners sugar in a large bowl or stand mixer fitted with a paddle attachment. Add in flour, salt, and loose tea leaves. Continue to mix until a soft dough forms, the mix will be dry and crumbly at first but will come together.
    Roll out dough on a lightly floured surface until its ¼ inch thick. Cut out cookies using a 2 inch round cookie cutter. Bake on a parchment-lined baking sheet for 18-20 minutes or until edges are golden brown, then transfer to a cooling rack to cool completely.
    Once cooled, whisk together icing ingredients until smooth. Dip half of each cookie in the icing, let excess drip off and run a spoon along the edge to remove any extra, then place on wax paper to set.

Recipe Notes:

For a stronger initial flavor, mix the butter and tea leaves together about 6 hours ahead of time to infuse.

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