Chai Tea Sandwich Cookies Recipes

CHAI TEA COOKIES

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.

CHAI TEA SANDWICH COOKIES

Steps:

• For ganache, in a small saucepan, bring cream just to a boil; remove from heat. Add tea bags; let stand 10 minutes. Discard tea bags., Place chocolate in a small bowl. Reheat the cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Cool to room temperature, stirring occasionally, until ganache thickens to a spreading consistency, about 1 hour., Meanwhile, in a large bowl, whisk flour, sugar, cinnamon, cardamom, salt and pepper; cut in butter with vanilla until crumbly. Knead until dough holds together when pressed. Shape into 2 disks; wrap each and refrigerate until firm enough to roll, about 15 minutes., Preheat oven to 350°. On a lightly floured surface, gently roll dough to 1/8-in. thickness, lifting and rotating dough as needed. Cut with a 1-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool completely., Spread or pipe 1 heaping teaspoon ganache on bottoms of half of the cookies; cover with remaining cookies. Let stand until set., Freeze option: Prepare dough. Transfer wrapped disks to a freezer container; seal and freeze. To use, thaw dough in refrigerator until soft enough to roll. Make ganache. Prepare, bake and fill cookies as directed.

DARK CHOCOLATE CHAI COOKIES

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.

CHAI-SPICED SHORTBREAD COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Grind tea into a fine powder using a spice grinder. Mix in cardamom, cinnamon, ginger, nutmeg, cloves, salt, and pepper.
• Beat butter, sugar, and vanilla extract in a bowl using an electric mixer until creamy. Add the spiced tea mixture and mix thoroughly. Fold in flour, 1/2 cup at a time, until a stiff dough forms.
• Transfer dough to a lightly floured surface and roll out to 1/4-inch thickness. Cut into 2-inch pieces with a cookie cutter or knife. Arrange cookies on baking sheets.
• Bake in the preheated oven until edges begin to brown slightly, about 20 minutes.

DIRTY CHAI EARTHQUAKE COOKIES

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 TEA EGGNOG COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Remove tea leaves from tea bag; discard bag.
• In large bowl, mix tea leaves, cookie mix, butter, egg and 2 tablespoons of the eggnog until well blended.
• Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart. Flatten dough slightly with bottom of glass dipped in cinnamon-sugar.
• Bake 8 to 10 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In small bowl, mix powdered sugar, nutmeg and remaining 2 tablespoons eggnog until smooth. Spoon glaze over cooled cookies. Let stand until set.

CHAI TEA

Steps:

• Heat the milk in a saucepan over a very low heat. Empty the contents of the tea bags into the pan, then add the cracked cardamom pods, cinnamon stick, nutmeg and cloves.
• Sweeten with light brown soft sugar to taste (chai tea should be sweet, but use less if you like), then leave to infuse, but not boil, for 10 mins. Strain into mugs and enjoy.

CHAI-SPICED COOKIES

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.