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Chai-Spiced Cookies with Ginger Icing

 2 cups Flour
 2 Darjeeling Tea Bags
 1 ½ tsp Baking powder
 ½ tsp Ginger, nutmeg, cinnamon, salt
  tsp Cloves, Cardamom
 2 sticks Butter(16 Tbsp)
 ¾ cup Sugar
 1 Egg
 1 tsp Vanilla paste
Icing
 2 cups Powdered sugarSifted
 2 tbsp Unsalted butterSoftened
 3 tbsp Milk
 1 tsp Ground ginger
 ½ tsp Ground nutmeg
 Salt
 3 Pieces of crystalized gingerFinely minced
1

Whisk together flour, tea, baking powder, ginger, cinnamon, nutmeg, salt, cloves, and cardamom.

2

Cream butter and granulated sugar with a mixer on medium speed until light and fluffy, 3–5 minutes. Add egg and vanilla; beat until combined, then beat in flour mixture just until blended. Cover dough; chill at least 1 hour or up to overnight.

3

Preheat oven to 350°

4

Line baking sheets with parchment. Scoop dough with a #60 scoop (2 tsp.); roll into balls and arrange on prepared baking sheets, spaced 2 inches apart. Lightly press balls with the bottom of a glass coated with nonstick spray.

5

Bake cookies until edges are set, rotating baking sheets halfway through, about 12 minutes; cool on baking sheets 3 minutes then transfer to a rack to cool completely.

Icing
6

Combine powdered sugar, butter, milk, 1 tsp. ginger, and pinch of salt until smooth, adding 1 Tbsp more milk as needed.

7

Spread icing on cookie tops; immediately top with crystallized ginger. Allow icing to harden before serving.