“But you, Sovereign Lord, help me for your name’s sake; out of the goodness of your love, deliver me. . .” Psalm 109:21
One of the things that always reminds me of the Fall season is Chai tea.
For some reason, I absolutely enjoy a cup of hot chai tea when the weather starts cooling down… at least in the 70’s… this is South Florida now. 😉
What is ironic about me liking Chai tea is that I don’t like any other tea (or coffee) and I don’t usually like the spiciness that comes from Chai tea but I really like it. . . a lot.
That is where I came up with the idea of Brown Butter Chai Cookies. Something about this cookie brings warmth to my heart and definitely the perfect cookie for the holiday season or even when it gets mighty cold outside.
Brown Butter Chai Cookies are going to be one of the easiest and flavorful cookies you have ever made. One of the big secrets of the big taste is the browned butter. I’m telling you, this makes a world of difference from making an ordinary cookie to an extraordinary cookie. Then, of course, the chai tea takes it over the top.
Looking for a cookie that brings warmth to your tummy? Brown Butter Chai Cookies are the one for you.
Mama Fawn’s Tips. . .
- When browning the butter, you really need to keep swirling it and keeping an eye on it because it could burn in a matter of seconds.
- *To make the Chai tea- place the tea bag in a cup/mug and pour boiling water half way. Brew for 5-6 minutes and then cool.
- Mixing the batter for a minute after the eggs, causes the batter to double in size.
- Make sure the tea and brown butter cools for at least 10 minutes or you may end up having scrambled eggs in the batter.
- Do not ice the cookies until they are completely cooled.
- I use purchased cinnamon-sugar mix but feel free to make your own by using a 1:4 ratio. (¼ cup cinnamon/1 cup sugar).
- The butter for the icing is best used if it is room temperature. This will make the icing easy to cream.
Brown Butter Chai Cookies
Course: DessertCuisine: AmericanDifficulty: Easy22-24
servings25
minutes10
minutesIngredients
2 sticks butter
½ brown sugar
2 eggs
2 cups all purpose flour
1 ½ salt
2 tbsp strong brewed chai tea*
ICING
1 stick butter, room temperature
1 1/2 cups powdered sugar
2-3 tbsp strong brewed chai tea*
Cinnamon-sugar
Directions
- Heat the butter in a saucepan over medium heat. As the butter melts, continually swirl the butter around until the butter is light brown in color. Keep careful watch since the butter can burn in seconds. Remove from heat and let cool for about 10 minutes.
- Preheat the oven to 350 degrees.
- In a mixing bowl, add the cooled browned butter and brown sugar and well until combined. Add the chai tea and mix.
- Add the eggs and beat for at least one minute or until the batter has doubled in size.
- Add the flour and salt and mix until fully incorporated; do not over mix.
- With a cookie sheet or tbsp, drop the cookie dough on a parchment lined baking sheet, about 2 inches apart. Bake for 10-12 minutes, just turning golden brown around the edges. Allow the cookies to sit on the cookie sheet for 1 minute before removing them to a rack to cool.
- For the icing. . .
- In a mixing bowl, mix the butter and powdered sugar until incorporated and creamy. Mix in the chai tea.
- Spread the icing generously over the cooled cookie. Sprinkle liberally with the cinnamon-sugar. Enjoy!
- Yields: 22-24 cookies.
Tastes like fall (my favorite season!) Mmmmm…makes me want to go out and rake leaves. Delish!!
I wish I had leaves to rake. . .thank you for the compliment.