These spice tea cookies with chai icing are an easy cookie to make for your next cookie swap. Or just sample a few with your next cup of coffee or tea.
Every year my friend Melanie is kind enough to organize and host a cookie swap. I’m pretty new to the cookie swap idea but have found that it’s great for someone like me who is not a big baker. You make one kind of cookie and come home with a huge variety of cookies for the holidays. It’s a cookie lovers dream! Last year I made a bacon and pretzel chocolate chip cookie which turned out great but this year I was in the mood for some type of spice cookie and came up with this spice tea cookie with chai icing.
I bought some decaffeinated chai tea from the grocery store and was a bit disappointed with small amount of chai spice in it. If I had a loose leaf Steeped chai tea I would have used that in a heartbeat because they are very flavorful teas. However all I had was two almost empty boxes of Celestial teas: Bengal Spice and Gingerbread. They are very strong and delicious teas but I only had a few bags left to use. If I made these again I might try more tea bags in the batter to get that spicy chai taste but the icing definitely has enough chai flavor so everything works the way it is in this recipe.
So I had intended to use chai tea in the batter but since that didn’t work out I concentrated on the icing. I had bought the royal icing from a candy shop and just doctored it up with some spices. It definitely had the chai flavoring and turned out great with the rest of the cookie. If you just want to make the cookie and not the icing, add a bit more of the teas to the batter. If you are not freaked out about eating batter, taste it and add more tea if you think it needs it. But keep in mind the flavor will lessen once they are cooked. So even if it’s strong it will be less so when you bake it.
Spice Tea Cookies with Chai Icing
I know it’s a little late in the season for a cookie recipe but I really liked these and wanted to share them with you all. While I’m sure you know to take the tea out of the bags, you have to take the tea out of the bags. And if you don’t have these specific teas, you can substitute with any type of spice flavored tea. You could even eliminate them altogether as long as you use the chai icing. Enjoy!
- 2¼ cup flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup butter
- ½ cup butter flavored Crisco
- ¾ granulated sugar
- ¾ cup brown sugar, packed
- 1 teaspoon vanilla
- 2 large eggs, room temperature
- 2 bags of Celestial Seasonings Bengal Spice tea (remove bags)
- 2 bags of Celestial Seasonings Gingerbread tea (remove bags)
- Chai Icing
- 1 cup royal icing
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon pumpkin pie spice
- ⅛ teaspoon cardamon, ground
- Preheat oven to 375 degrees.
- In a large bowl mix the flour, salt, tea and baking soda.
- With your mixer cream the butter, Crisco, sugar, brown sugar, eggs and vanilla until creamy.
- Slowly add your flour mixture until everything is well combined. May have to scrap down the sides to get everything mixed.
- Place your cookies on a cookie sheet (not greased) and bake for 10-12 minutes depending on the size of your cookies.
- Check for doneness and desired color.
- Let cool completely before icing.
- For the icing: Mix the royal icing with the cinnamon, ginger, cardamon and pumpkin spice.
- When cookies are completely cooled, decorate with the icing. I used a squeeze bottle.
- Let the cookies sit out overnight to harden the icing.
- This recipe makes enough icing for a double batch of cookies so you can cut it in half if you are making a single batch.
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Here are a few more Holiday treats!
This cranberry orange breakfast quinoa is a tasty, gluten free idea for breakfast. Only a few minutes for an easy, healthy, tasty breakfast.
I’ve been looking for healthy breakfast ideas to make my husband this fall. For awhile there I was on a quinoa kick and always had a large bowl of cooked quinoa in the fridge. It’s a very versatile grain that I’ve been using in casseroles and pilafs. However today I took it to sweet side and made this cranberry orange breakfast quinoa. It only takes a few minutes to make and you have the best of fall flavors in a healthy bowl of “cereal”.
This low carb salted caramel pumpkin smoothie is just the thing to get you going in the morning. With only 5.4g net carbs per serving, you could eat it for dessert too!
Why did I make this smoothie? Because I bought a case of Torani syrups and I wanted to use them. If you like pumpkin puree, it’s wonderful to put in smoothies. It adds thickness, nutrition and great taste. So today I pushed pumpkin spice aside and made this low carb salted caramel pumpkin smoothie with my sugar free salted caramel syrup and it was fabulous!
These superfoods fruit & nut bites are a fun and healthy gift you can give for the holidays. Only a few minutes to make and lots of combinations to try.
I make these all the time for myself. Usually just the cacao ones because hey, I love chocolate. However I remembered along time ago seeing a similar recipe in a magazine using dried fruits and I thought I’d use superfoods to make them extra special. So today I bring you my superfoods fruit & nut bites for our Sunday Supper Holiday Food Gifts event. Even if you could care less about the healthy aspect of this recipe, you will still love these. And as a bonus they only take a few ingredients and minutes to make. Plus you can make a million combinations.
Here are 16 of the best low carb chocolate recipes from some of the best low carb bloggers to keep you on track in the new year.
The new year is coming and I wanted to get organized to make sure I had all the tips, tricks, tools and recipes handy to stay on track with my low carb way of eating. One thing that I have problems with are sweets. I really try to limit my intake but there are times that I just feel like I would go crazy with out something chocolate. So I gathered some of what I consider the best low carb chocolate recipes out there for you to have on hand too. Let’s check them out.