Masala Chai Latte Cookies
Yield: 18; using a 1/8 cup measure for each drop cookie
Ingredients
- 3 cups flour; spoon & leveled
- 2 teaspoons cream of tartar
- 1/3 cup Tijerina Vanilla Masala Chai Blend
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (2 sticks) room temperature (do not melt)
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 egg white, room temperature
- 1 teaspoon vanilla extract
Method
- Preheat oven to 325 degrees.
- Line 2 cookie sheets with parchment paper. Set aside.
- In a medium bowl sift together the flour, cream of tartar, Tijerina Vanilla Masala Chai, baking soda and salt.
- In a stand mixer beat the butter and sugar together on high until smooth, creamy, and light in color. About 4 minutes.
- Add the egg and vanilla and beat on medium speed until combined. About 30 seconds. Scrape down the sides of the bowl.
- Add the egg white and beat on high for 1 minute until light and fluffy. Scrape down the sides of the bowl.
- Turn the mixer on low speed and add the dry ingredients 1 cup at a time to the wet ingredients, scraping down the sides each time until it is all combined.
- Scoop out dough with a 1/8 cup measure and roll into balls.
- Bake cookies for 18-19 minutes. Cookies will be puffy and very soft and light. They will seem under cooked, but don’t over cook them or they will be hard.
- You may transfer to a wire rack, but I tend to leave them on the pan to crisp up slightly on the bottom.
Store cooled cookies in an airtight container. They will remain fresh and soft for up to 7 days if stored this way and not overcooked.
Double down and enjoy with a nice glass of Tijerina Vanilla Masala Chai Blend over ice! Yum!
Enjoy!