Chai Spiced Honey Cookies

These Chai-Spiced Honey Cookies are the perfect balance of sweet and spicy, and they’re delicious paired with a warm chai tea latte (or probably with a coffee as well)!

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Chai tea is my current favorite caffeine source. I can’t get enough of a chai tea latte sweetened with a little bit of golden honey. See, I’m drooling already.

So, when I got a bag of chai tea from Teami Blends, I figured I’d drink some of it, but that I should probably create a recipe that tasted like a chai tea latte stuffed into a baked good. And so these Chai-Spiced Honey Cookies were born. You’re welcome.

What is in Chai Tea?

Chai tea is a mixture of black tea, ginger, cinnamon, black pepper, cardamom, clove and star anise. It’s a little sweet, a little spicy and just slightly licorice-y (thanks to the star anise). Basically it’s heaven in a tiny tea bag.

Preparing Your Chai Tea for the Cookies

Cut open your tea bag and pour your tea into a food processor. Grind your tea until it’s finely ground. Discard any large pieces – I found some star anise pieces left in mine that I through away.

Alternately, you can dump your dry tea mixture onto a cutting board and use a rolling pin to crush the tea into a fine powder. Throw away any large pieces. 

Making the Chai-Spiced Cookies

1. Add your softened butter, sugar and honey to the bowl of a stand mixer.

2. Cream together on medium for 3-4 minutes, or until light and fluffy.

3. Add your egg and vanilla and mix for another 1-2 minutes, until smooth. Scrape sides and bottom of bowl if you need to and mix briefly again. 

4. Sprinkle the baking soda, cinnamon, crushed tea and brewer’s yeast (optional) over the top of the wet ingredients. Add your flour in 2 batches (1 cup each time), mixing in between. 

If your dough seems sticky, you can refrigerate it for 20-30 minutes until it’s a bit more firm. I don’t typically have a problem scooping it right away, though. 

Baking the Chai-Spiced Honey Cookies

Preheat your oven to 350. Line a cookie sheet with parchment paper.

5. Using a cookie scoop, scoop balls of cookie dough onto the cookie sheet, spacing them 1-2 inches apart. I baked the cookies in 2 batches of 12 cookies each in order to space them out well, because they do spread a bit.

6. Bake the cookie for 9-11 minutes. They will look slightly underdone. Let them cool for 5-10 minutes before removing them from the baking sheet; this will allow them to set. 

Questions/Modifications/Substitutions

Can I make my own chai tea blend for this recipe instead of using a tea bag?
Sure! There’s a ton of recipes out there to make your own spice blend, so go for it!

How much of my own blend would I use (what’s equivalent to a tea bag)?
You’ll want to use about 1 1/2-2 tablespoons of ground up tea blend.

Can I substitute liquid chai concentrate?
No, I don’t recommend that. I know it would add sweetness, but I don’t know how the liquid would affect the recipe.

What is the best brand of chai to use?
My favorite so far is Teami Blend’s tea bags – it smells amazing and has great flavor!

My cookie dough is sticky! What should I do?
If your dough is sticky after mixing, refrigerate it for 20-30 minutes. Scoop it immediately after removing from the fridge for the most firm dough. 

If you make these Chai-Spiced Honey Cookies, please post a comment here! And if you post a picture on Instagram, tag me in it (@biscuitsandgrading)! I’d love to see your finished product!

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