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–+ servings

Stamped Chai Butter Cookies

Heather Baird
Golden and fragrant with warm chai spices, these stamped butter cookies are as beautiful as they are delicious. Each bite is a cozy taste of autumn in cookie form.
A dynamic duo of both chai spices and chai black tea help this cookie achieve maximum cozy flavor. Use your favorite brand of chai tea. (I used Taylor's of Harrogate Classic Chai Tea Bags.)
This recipe requires the use of cookie stamps (see blog post for shopping links).
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 cookies

Equipment

Ingredients
 
 

  • 3 teabags chai or 1 tablespoon loose leaf chai
  • 2 3/4 cups all-purpose flour
  • 4 teaspoons ground chai seasoning see recipe notes
  • 1/2 teaspoon fine grain sea salt
  • 1 cup unsalted butter at room temperature
  • 1 cup dark brown sugar packed
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup granulated sugar for rolling dough

Instructions
 

  • Empty the chai from the teabags into a mortar and pestle and grind a little finer. (Or use a mini chopper or food processor.) There should be no obvious twiggy stems or large pieces of black tea or citrus peel. Set aside.
  • In a large mixing bowl, combine the flour, chai seasoning, and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, add the butter, dark brown sugar, and the finely ground chai tea. Beat on medium speed until fluffy. Add in the large egg. Beat until combined.
  • Add the flour mixture to the creamed mixture. Mix on low speed until the ingredients are just incorporated, then beat in the vanilla extract. Increase to medium speed until a thick dough forms and the beaters clean the sides of the bowl. The dough should not be sticky.
  • Cover the bowl and refrigerate for 15-30 minutes. Also refrigerate the cookie stamps.
  • Set the bowl of dough out at room temperature for 5 minutes to soften before you begin.
  • Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Cover your work surface with a large sheet of parchment paper.
  • Measure the dough into 1/4 cup balls (approximate). Or, 70 grams on a kitchen scale.
  • Place the granulated sugar in a shallow bowl or on a plate. Roll a dough ball in the sugar. Place on the parchment-lined work surface. Press a chilled cookie stamp down onto the dough in a circular motion until excess dough squeezes out and is visible on all sides of the cookie stamp. Gently pry the edges of the dough from the stamp with your thumb on all sides until the cookie releases.
  • Trim excess dough away from the shape using a small paring knife, if needed. Transfer to the prepared cookie sheet. Repeat with remaining dough. You should get 12 cookies using every bit of the dough, so save the scraps and re-roll as you stamp.
  • Chill the cookies in the refrigerator for 10 minutes, then bake for 12-15 minutes or until lightly puffed and fragrant. Let cool on the pans until firm enough to transfer to a wire rack to cool completely.
  • Store in an airtight container up to 5 days

Notes

Homemade Chai Seasoning: Ground chai seasoning blends are sold at well stocked grocery stores and online, but you can make your own from spices you already have in your spice cabinet.
  • In a small cup combine 1 1/4 teaspoons cinnamon, 1 teaspoon ginger, 1 teaspoon ground cardamom, 1/2 teaspoon cloves, 1/4 teaspoon finely ground white pepper. Mix well and use in this recipe.
Cut Out Cookie Method: If you don’t have cookie stamps, you may treat this recipe like cut-out cookie dough. Roll on a lightly floured surface or between sheets of parchment, and cut shapes from the dough using cookie cutters.
Keyword chai black tea, chai seasoning, chai shortbread, chai spiced cookies, cozy fall cookies, stampable cookie dough, stamped cookies
Tried this recipe?Let us know how it was!