Smoky Mountains Cowboy Chai Tea-Infused Cookies

Take your cookie game to the next level with the bold, smoky warmth of chai tea! Infused with our Smoky Mountains Cowboy Chai, these cookies blend the rich, spiced flavors of cinnamon, ginger, and black tea into a buttery, melt-in-your-mouth treat. Perfect for pairing with a steaming mug of tea or enjoying as a cozy afternoon snack, these cookies capture the essence of campfire comfort with every bite.

The secret? Grinding the chai tea leaves into a fine powder, infusing the dough with an irresistible depth of flavor. With hints of cinnamon, black pepper, and ginger, these cookies strike the perfect balance between sweet and spiced—a must-bake for chai lovers!

Bake a batch, brew a cup, and let the warm, smoky aroma transport you to the mountains. 

Happy baking!
The Full Moon Tea Team

• Smoky Mountains Cowboy Chai Tea-Infused Cookies - just add copy to this recipe: Ingredients:
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 2 tsp vanilla extract
• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp finely ground Smoky Mountains Cowboy Chai (grind the loose leaf tea into a powder)
• 1 tsp cinnamon (optional for extra spice)
• 1/2 tsp ground ginger (optional for warmth)
• 1/4 tsp black pepper (optional for a kick)

Instructions:

1. Preheat & Prepare:
   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Infuse the Flavor:
   Grind the Smoky Mountains Cowboy Chai into a fine powder using a spice grinder or mortar and pestle.
3. Cream the Butter & Sugar:
   In a large bowl, beat the butter, granulated sugar, and brown sugar together until fluffy (about 2-3 minutes).
4. Mix Wet Ingredients:
   Add the eggs and vanilla extract, and beat until well combined.
5. Add Dry Ingredients:
   In a separate bowl, whisk together the flour, baking soda, salt, ground chai, and spices (if using). Slowly add the dry ingredients to the wet mixture, mixing until just combined.
6. Scoop & Bake:
   Roll tablespoon-sized balls of dough and place them on the baking sheet about 2 inches apart. Bake for 10-12 minutes until the edges are golden but the centers remain soft.
7. Cool & Enjoy:
   Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Optional Topping:

Dust lightly with powdered sugar or drizzle with a chai-spiced glaze (mix powdered sugar with a touch of milk and a sprinkle of chai powder).