Chai Spice Cookies by Edd Kimber - Bake from Scratch

      Photography, Recipe, and Styling by Edd Kimber

      “Inspired by cups of warm masala chai, these cookies are infused with black tea and a variety of spices, creating a treat that's as comforting during the holidays as a big hug. For an even easier version, you can skip the step of infusing the butter for a delightfully simple spice cookie.” —Edd Kimber, 2025 contributing editor

      Yields 8 large cookies

      **Tea-Infused Butter**

      - 7 tablespoons (98 grams) unsalted butter, cubed

      - 2 black tea bags (5 grams)

      **Cookie Dough**

      - Tea-infused butter, at room temperature

      - ½ cup plus 1 tablespoon (125 grams) firmly packed light brown sugar

      - 3½ tablespoons (75 grams) molasses

      - 1 large egg (50 grams)

      - 2 cups (250 grams) all-purpose flour

      - 2 teaspoons (4 grams) ground ginger

      - 1 teaspoon ground cinnamon

      - ¾ teaspoon baking powder

      - ¾ teaspoon baking soda

      - ¾ teaspoon kosher salt

      - ½ teaspoon finely ground black pepper

      - ½ teaspoon freshly ground nutmeg

      - Turbinado sugar, for rolling

      **Lemon Glaze**

      - ¾ cup (90 grams) confectioners’ sugar, plus more if needed

      - 1 tablespoon fresh lemon juice

      To prepare the tea-infused butter, place the butter in a small saucepan. Open the tea bags and add the contents to the pan. Heat over low, stirring until the butter melts completely. Transfer to a small bowl and refrigerate until solid. Once solid, let it come to room temperature.

      To create the cookie dough, in the bowl of your stand mixer, combine the room temperature tea butter, brown sugar, and molasses, beating at medium speed until light and fluffy, about 4 to 5 minutes. Scrape down the bowl, add the egg, and mix until integrated.

      In a large bowl, combine the flour, ginger, cinnamon, baking powder, baking soda, salt, pepper, and nutmeg, whisking to blend. Gradually add the flour mixture to the stand mixer bowl, mixing at low speed until a soft dough forms. Chill the dough in the fridge until firm, roughly an hour.

      Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

      Divide the dough into 8 equal pieces (approximately 73 grams each) and roll into balls. Coat each ball in turbinado sugar before placing them on the baking sheet, spacing them 1 inch apart.

      Bake until the cookies are puffed and cracked with browned edges, about 12 to 15 minutes. Allow to cool on the pan for 15 minutes before transferring them to a wire rack to cool completely.

      For the glaze, whisk together the confectioners’ sugar and lemon juice in a bowl until you achieve a thick but pourable consistency, adding more sugar if necessary. Drizzle over the cooled cookies and allow the glaze to set before storing them in an airtight container for up to 5 days.

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