| Level: | Easy |
| Total: | 7 hr 15 min |
| Active: | 35 min |
| Yield: | 3 dozen cookies |
Ingredients
- 4 ginger tea bags
- 1 1/2 cups sugar
- 2 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon baking powder
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon finely ground black pepper
- 1/4 teaspoon kosher salt
- 2 sticks unsalted butter, at room temperature
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup dark chocolate chips
Instructions
- Bring 2 cups water to a simmer in a small saucepan and add the tea bags and 1 cup sugar. Simmer 3 minutes, then remove and discard the tea bags (to keep the syrup from getting too bitter). Boil the tea until reduced to a syrup, about 10 minutes. You should have about 1/3 to 1/2 cup tea syrup. Let cool completely.
- Whisk together the flour, cinnamon, ginger, baking powder, allspice, cardamom, cloves, pepper and salt in a medium bowl. Beat the butter and remaining 1/2 cup sugar together in a bowl using an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in 1/4 cup tea syrup, then the egg and vanilla, until smooth. (Reserve the remaining tea syrup for another use; see Cook’s Note.) Reduce the mixer speed to low and beat in the flour mixture until just combined. Divide the dough in half, wrap in plastic and form into two 7-by-2-inch logs. Refrigerate until firm, at least 4 hours or up to overnight.
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
- Slice the logs into rounds about 1/3-inch thick, discarding the very end pieces. Arrange on the baking sheets about 1 inch apart.
- Bake the cookies, switching and rotating the baking sheets halfway through baking, until crisp and light golden on the edges, 14 to 16 minutes. Let the cookies cool completely on racks.
- Melt the chocolate in a small bowl in a microwave on 50 percent power, stirring every 30 seconds, until melted. Stir until smooth. Pour the chocolate into a sandwich-size resealable plastic bag and snip a tiny piece off one corner with scissors. Drizzle the chocolate in a zigzag pattern over the cookies. Let the chocolate harden before serving.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 142 |
| Total Fat | 7 g |
| Saturated Fat | 5 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 2 g |
| Cholesterol | 19 mg |
| Sodium | 25 mg |
Reviews
This has become a go-to holiday recipe for me. For the syrup I use Chai tea bags, and throw in a cinnamon stick, a few cloves and a small piece of fresh ginger. On my stove the syrup takes a LONG time to reduce (a couple of hours), but it’s worth it. I end up with about two thirds of a cup of syrup. I make these with 1-for-1 gluten free flour and they come out perfectly. The long chill is vital. The left over syrup is great for sweetening a cup of chai. If I have them, I sprinkle crushed pistachios on the cookies after drizzling on the chocolate.
Can you freeze this dough?
These cookies are amazing! If you love chai, you’ll love these cookies! I followed the directions exactly and didn’t have any problems. I do think you can get away with using 1/4 or 1/2 cup of dark chocolate instead of 1 cup cause I had a lot of leftover chocolate that went to waste. I baked mine for 18 minutes, 2 minutes over, but I think my slices were thicker. I prefer soft chewy cookies anyway. I will definitely make these again!
These are really good. I was worried the spice taste would be overwhelming, but it’s not! I substituted 1/4 tsp nutmeg for cardamom, and added an additional 1/2 tsp cinnamon because I love cinnamon. The ginger tea took much longer to reduce and thicken for me…about 30 min. But it’s so good! Definitely don’t skip that step. And the cookies took 22 minutes to cook, but I may have sliced them too thickly. Will definitely make again.
These were crisp and light. Instead of drizzling them with dark chocolate, we mixed cocoa powder, powdered sugar and a pinch of allspice and sifted it over the top. Delicious dunked in tea (chai, of course).
Delicious! Great dessert to get you in the mood for fall!
Wanted to try something different, kids and I thought they were yummy. My husband didn’t care for them. Spice cookie, great tea accompaniment.
Loved this recipe! The flavor of the cookie was amazing. I made them at Christmas time and my guests were super impressed. Thank you!
can anything else be substituted for the ginger tea mixture?