Does this cookie have caffeine?

Yes. These cookie uses 2 tablespoons of black tea which means it has ~12g of caffeine for the entire batch of cookies.

How can I make this chai sugar cookie caffeine free?

You can make this chai sugar cookie caffeine free by buying decaffeinated black tea or alternatively leaving the tea granules out of the recipe.

Is it important to have room temperature butter?

Yes. When making cookies, it is important to have room temperature butter to help whip air into the butter to help make the cookie lighter in texture. If the butter is too cold, it will be too hard to whip air into and if the butter is melted it will not be in a state to trap air into it.

Can I make the cookie dough in advance?

You can prep this cookie dough, tightly wrap it in plastic wrap and place it in the freezer for up to 2 months or it will last in the fridge for 3-4 days.

How long will this cookie stay fresh?

This cookie will stay fresh at room temperature for up to three weeks or up to a 1-2 months if stored in the fridge. This makes it an ideal candidate for holiday cookie boxes.

Do you have a substitute for egg in this recipe?

You can substitute 1/4 cup sweetened condensed milk for egg in this recipe.

Where can I get this tea bag cookie cutter?

Here is a link where you can purchase the tea bag cookie cutter. It can also serve as a gift tag cookie cutter which you can personalize with people's names.

What does this chai sugar cookie pair well with?

This cookie pairs well with masala chai which you can dip these cookies into. These tea bag shaped chai cookies will be the cutest addition to your next Indian chai party .

What should the consistency of my icing be?

When making the the icing, it is important for you to aim for an icing that looks like a loose caramel. It shouldn't be super watery but rather slowly run from your spoon and easily spread onto the cookie. As time passes, the icing will thicken.

What do I do if my icing is too thick?

If the icing is too thick, add water in one teaspoon increments to loosen the icing to your desired thickness.

What do I do if my icing is too thin?

If the icing is too thin, add powdered sugar in one teaspoon increments until the icing is the desired thickness.

What type of tea should I buy for Indian chai?

When making chai, I recommended that you buy CTC black tea . CTC tea has small granules which when steeped leads to a strong tea that can stand up to the spices found in chai.

Tea Bag Chai Sugar Cookies With Brown Sugar Icing

Name: Tea Bag Chai Sugar Cookies With Brown Sugar Frosting
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 2 tablespoons CTC black tea; 2.5 cups (380g) all purpose flour; 2 tablespoons store bought or homemade chai masala; 1/2 teaspoon baking powder; 1/4 teaspoon kosher salt; 1 cup unsalted butter, softened and room temperature; 3/4 cup (165g) granulated sugar; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1/4 cup brown sugar; 2 tablespoons water; 1/2 teaspoon store-bought or homemade chai masala, finely ground; 1/4 cup plus 1 tablespoon powdered sugar

Tea Bag Chai Sugar Cookies With Brown Sugar Frosting

★★★★★

5 from 1 review

Author: Shri Repp
Total Time: 30 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Description

These tea bag shaped chai sugar cookies have chai spices and tea granules baked in for a delicious and adorable tea time dessert.

Ingredients

Scale

Cookie Ingredients

2 tablespoons CTC black tea
2.5 cups (380g) all purpose flour
2 tablespoons store bought or homemade chai masala
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup unsalted butter, softened and room temperature
3/4 cup (165g) granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract

Icing Ingredients

1/4 cup brown sugar
2 tablespoons water
1/2 teaspoon store-bought or homemade chai masala, finely ground
1/4 cup plus 1 tablespoon powdered sugar

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Instructions

If using a non CTC black tea or tea from a tea bag, make sure to grind your black tea into small granules using a mortar and pestle. (Look for notes for more details on tea)
In a medium bowl, whisk together black tea, flour, chai masala, baking powder, and salt. Set aside the dry ingredients.
In the bowl of a stand mixer with the paddle attachment, cream together room temperature butter and granulated sugar on medium speed until light and fluffy.
Add egg and vanilla extract to the bowl and mix until egg is combined into the mixture. Scape down the bowl periodically to ensure the ingredients are mixed properly.
Add the dry ingredients to the stand mixer and mix on low speed until the flour is incorporated and there are no more dry flour patches left. Wrap dough in plastic wrap and chill for at least an hour.
Heat oven to 350F. Roll out the dough in between 1/4 inch to 1/2 inch thickness. Roll the cookie thicker for a softer cookie and thinner for a crispier cookie.
Use the tea bag cookie cutter or cookie cutter of choice to cut out cookies. Transfer cookies to a parchment lined baking sheet. The cookies don't need that much space between them as they shouldn't spread much. Re-roll and cut scraps of cookie dough. Place cut cookies in the freezer for 10 minutes to firm.
Bake cookies on the middle rack of the oven for 10-12 minutes until the bottom of the cookie is browned. We aren't looking for the tops of the cookie to get much color. Transfer cookies to a wire rack to cool completely before glazing.
Prepare glaze: In a small saucepan heat brown sugar, chai masala, and water together until the brown sugar melts into a syrup. In a small bowl add powdered sugar and pour the brown sugar glaze into the bowl and mix making sure to get rid of any clumps. The icing consistency should look like a loose caramel. It shouldn't be super watery but rather slowly run from your spoon and easily spread onto the cookie. If the icing is too thin, add powdered sugar in 1 tsp increments. If the icing is too thick, add water in 1 tsp increments.
Glaze the tea bag cookies by drawing a line where the tea would be filled to and covering that area with glaze. Allow the glaze to dry matte before stacking and storing away in an airtight container. These cookies will last for up to 10-12 days.

Equipment

Tea Bag Cookie Cutter

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Red Label CTC black tea

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Notes

You can buy tea bag cookie cutter at the link provided.
It is important to have the butter at room temperature to ensure that you can whip air into it
Don't add too much flour to the working surface when rolling out these cookies as they will taste floury.
Use black CTC (crush, tear, or curl) tea like Red Label which has a stronger flavor. Alternatively, you can use black tea that is sold in tea bags which is often CTC variety. If using orthodox black tea which is sold in long strands the taste of the tea will be very subtle. Make sure to grind tea to ensure that it is in small granules before adding it to your batter. You can learn more about CTC tea, its substitutes, and brands I reccomend using this blog post.

Prep Time: 10
Cook Time: 20
Category: Dessert
Method: Baking
Cuisine: Indian

Keywords: Tea Bag Chai Sugar Cookies With Brown Sugar Frosting

Find it online: https://moonrice.net/tea-bag-chai-sugar-cookies/