Pumpkin chai cookies
Fall is only just knocking at the door and I already don’t want it to be over. Probably because my birthday marks the start of the season and also because this country’s natural beauty and the changing of the leaves never fail to amaze me.
Fall brings back great childhood memories: cool evenings cozying up with family, afternoons out shopping with my mom to refresh my wardrobe, and so many other good moments.
This recipe brings all those tender memories rushing back. Each bite is like a taste of happiness and the house fills with lovely, warm scents.
I hope you’ll like it as much as I do. 🙂
- ServesYields 4 large cookies
- Prep time10 min
- Cook time12 min
- FreezingFreezes well
- 1 teaspoon Pumpkin Spice Chai tea from David’s Tea
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- Pinch of salt
For the wet ingredients
- 1 egg
- 3/4 cup brown sugar
- 3 tablespoons butter, melted
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- Preheat the oven to 350˚F. Line a baking sheet with parchment paper. Set aside.
- Grind the tea in a mortar until the texture resembles powder.
- In a bowl, mix together the tea, flour, baking soda, and salt. Set aside.
- In another bowl, combine all the wet ingredients. Add the dry ingredients and mix well.
- Using a 1/4 cup ice cream scoop, shape the dough into 4 balls and place them on the baking sheet. Press them lightly with your fingertips and bake for 10–12 minutes or until the edges of the cookies are golden.
- Let cool completely before serving.
Tips & tricks
The recipe can easily be doubled.