Reminiscing the past, I decided to combine those very flavors in one. These masala chai cookies are soft and fudgy, and a great way to grab a tea-and-cookie breakfast on the go! With subtle flavors of indian milk tea, cardamom, cinnamon and cloves, you will skip your Starbucks chai tea latte for a bite of these.
I can’t let my childhood go away that easily, now can I? 
Masala Chai Cookies
- Total Time: 32 minutes
- Yield: 24 cookies 1x
Description
These soft and fudgy cookies capture the essence of Indian masala chai, blending cardamom, cinnamon, and cloves for a perfect tea-time treat.
Ingredients
- 1 cup water
- 1/2 cup whole milk
- 1/2 teaspoon cardamom powder
- 1/4 teaspoon cinnamon powder
- 2 cloves, crushed
- 2 teaspoons black tea leaves
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- To make the masala chai, heat 1 cup of water along with 1/2 teaspoon cardamom powder, 1/4 teaspoon cinnamon powder, 2 crushed cloves, and 2 teaspoons black tea leaves. Once it begins to boil, add 1/2 cup whole milk, lower the heat, and let it simmer until the mixture reduces to half its volume. Strain and set aside to cool.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/4 cup brown sugar until light and fluffy.
- Add 1 large egg and 1 teaspoon vanilla extract to the butter mixture, and beat until well combined.
- In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour in the cooled masala chai and mix until the dough comes together.
- Drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
These cookies are perfect for a tea-time snack or a quick breakfast on the go. Store in an airtight container for up to a week. You can adjust the spice levels to your preference by adding more or less cardamom and cinnamon. For a stronger chai flavor, let the masala chai cool completely before adding it to the dough.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Sodium: 80
- Fat: 5
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 20
Sounds like an excellent start for the day! Can I use almond flour instead of whole wheat?