Chai Tea Spiced Butter Cookies

I sat on my hot front porch this morning and found myself wishing for fall, a Chai Tea latte, and a good book. As I daydreamed, a recipe from Ezra Pound Cake came to mind.  The recipe was for a butter cookie with a hint of Chai flavoring. I thought making some Chai cookies would be the perfect way to enjoy one of the tastes I associate with fall. The cookies are delicious, but unfortunately it didn’t do much to actually keep it cool outside.


Chai Tea Spiced Butter Cookies


  • 2 cups All-Purpose Flour
  • 1 tea bag of Chai Tea (I used an ultra spice version)
  • 1/4 tsp fine sea salt
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup Crisco @ room temperature
  • 1 and 1/2 cups powdered sugar, sifted
  • 1 egg
  • 1 tsp pure vanilla extract


  1. In a medium bowl, sift the flour, Chai tea, salt, baking soda and cream of tartar- then set aside
  2. In the bowl of your standing mixer, using your paddle attachment cream the butter and the Crisco together on medium until light and fluffy about 5 minutes ( stop occasionally to scrap sides of your bowl) Add the powdered sugar to this and mix on low until smooth. Add the egg and vanilla and beat on low until well combined. Cover the mixing bowl with plastic wrap and refrigerate your dough at least 2 hours
  3. Cover a cookie sheet with parchment paper and take your dough out of the fridge-using a cookie scoop place the dough on the cookie sheet- once you have filled the cookie sheet place the remaining dough back in the fridge. Take the cookie dough blobs and roll them into balls, next take a fork and flatten the dough balls (dip the fork periodically in powdered sugar to keep it from sticking to the dough)
  4. Bake at 350 for 8 minutes- until they are pale golden brown- cool slightly on teh cookie sheet then transfer to a cooling rack
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Cookie ready for the oven

Enjoy and look forward to fall :)

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