Ingredients
Dry Ingredients
- 1 ⅔ cups (235g) all-purpose flour
- ¾ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground cardamom
- ⅛ tsp ground clove
- ½ tsp salt
Wet Ingredients & Mix-ins
- ½ cup (113g) unsalted butter, at room temperature
- ⅔ cup (145g) packed dark brown sugar
- 1 ½ tsp (7ml) vanilla bean paste
- 1 large egg
- Ground tea leaves from 1 black tea bag
- 3 tbsp (45ml) pure maple syrup
Coating
- 3 tbsp granulated sugar
- Pinch of cinnamon
- Pinch of cardamom
- Pinch of salt
Icing
- ¾ cup (90g) powdered confectioner’s sugar
- 1 tbsp (15ml) half & half 10% cream
- ¼ tsp vanilla bean paste
- 1 tsp pure maple syrup
- ⅛ tsp salt
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cardamom, ground clove, and salt to evenly distribute the spices and leavening agent.
- Cream Butter and Sugar: In a large bowl, use an electric hand mixer on medium speed to cream the room temperature unsalted butter, dark brown sugar, and vanilla bean paste for about 2 minutes until the mixture is smooth, light in color, and slightly fluffy. Alternatively, a stand mixer with a paddle attachment or manual mixing with a rubber spatula can be used.
- Add Egg, Tea, and Maple Syrup: Scrape down the bowl sides, add the large egg, and beat until pale and creamy. Incorporate the ground tea leaves from the black tea bag and pure maple syrup, mixing well.
- Combine Wet and Dry Ingredients and Chill Dough: Fold the flour and spice mixture into the butter mixture until everything is evenly combined. Cover the bowl and refrigerate the dough for about 30 minutes to firm up and make it easier to handle. For making ahead, increase flour to 1 ½ cups and chill overnight.
- Prepare Sugar Coating and Shape Cookies: Mix granulated sugar with a pinch of cinnamon, cardamom, and salt in a small bowl. Using a 1.35-ounce cookie scoop, portion the dough into balls, then roll each ball evenly in the spiced sugar coating.
- Bake: Place the coated dough balls on the prepared baking sheets spaced about 3 inches apart. Bake for 9 to 11 minutes until the cookies puff, crack on top, and remain soft in the middle. For smaller cookies, reduce baking to 8 to 10 minutes. Cool on the baking sheets for 2 minutes before transferring to wire racks to finish cooling.
- Make Icing and Decorate: Whisk together powdered sugar, half & half cream, vanilla bean paste, pure maple syrup, and salt until smooth and thick yet pourable. Drizzle the icing over cooled cookies and allow it to set for at least 20 minutes before storing or serving.
Notes
- Chilling the dough helps the flavors develop and makes shaping easier. If chilling overnight, increase flour slightly to 1 ½ cups to prevent stickiness.
- Ground tea leaves add subtle chai flavor; use a strong black tea bag for best results.
- Adjust baking time if making smaller or larger cookies to avoid over- or under-baking.
- The icing should be thick but flow easily for a nice drizzle; adjust cream quantity slightly if needed.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
