Description
Warm notes of cinnamon, ginger, and cardamom swirl through these crisp cookies, with flecks of black tea teasing each bite. Golden edges yield a satisfying crunch against a fragrant, buttery center.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground black pepper
- 1 tablespoon finely ground black tea leaves
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons milk
Instructions
- In a medium bowl whisk together the flour baking powder salt and all spices until evenly combined
- In a large bowl cream the butter granulated sugar and brown sugar until light and fluffy
- Beat in the egg vanilla extract and milk then stir in the ground tea leaves until just incorporated
- Gradually add the dry ingredients to the wet mixture mixing until a soft dough forms
- Cover the dough and chill in the refrigerator for at least 30 minutes
- Preheat the oven to 350°F and line a baking sheet with parchment paper
- Roll the dough into 1-inch balls and place them on the prepared sheet leaving space between each cookie
- Gently flatten each ball with the bottom of a glass or your palm
- Bake for 10 to 12 minutes or until the edges are golden brown and crisp
- Allow the cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely
Notes
- For extra crunch roll the dough balls in sugar before baking
- Store cookies in an airtight container at room temperature for up to one week
- Substitute the tea leaves with a teaspoon of strong brewed chai concentrate for a milder texture
- Dough can be frozen for up to one month and baked directly from frozen adding an extra minute to the bake time