I firmly believe that a solid sugar cookie recipe can be adapted a number of ways to produce even more amazing cookies. By adding ingredients like coffee, matcha and spices, your sugar cookies take on a new life, all the way keeping things simple for you, the baker.
I’ve mentioned Tipu’s Chai in the past, and now I want to share a little more about it, as well as host a giveaway! See, what’s great about the chai is that you can add it to your baking ingredient arsenal, as well as sip it in the afternoon with a couple of cookies. Tipu’s Chai Now can be stirred right into your dry ingredients because it’s not a liquid concentrate, but it’s also not like some of those dry chai mixes, which in my personal experience, always end up as chalky messes at the bottom of my tea cup (if it doesn’t make a good, drinkable cup of chai, I don’t want to bake with it either).
Tipu’s Chai Now “The Simple Life” is the company’s black chai, which is what I use and recommend for baking because there is no sweetner or milk product added (and if you choose to brew yourself a cup, you have complete control over how much of each of those you add). Another feather in Tipu’s cap is that the chai is certified Kosher, uses only organic spices, it’s chemical- and preservative-free, vegan and gluten free. No extra stuff you don’t need here!
I also find a little goes a long way. I was sent a 4 oz bag of Tipu’s Chai Now to try out in September, and since then I’ve had a few cups of the tea, and have used it in 2 cupcake recipes and now in these cookies, and I still have a lot left … enough to fill a 1/2 pint jar. According to the website, the 4 oz bag will make 30 8 oz servings of brewed chai … and by my guess, you could bake many, MANY cookies with it.
Okay, so enough nerding out about Tipu’s … let’s talk about the giveaway! Since National Cookie Day is on Wednesday, Dec. 4, I’ve teamed up with Tipu’s to giveaway a 4 oz bag of Tipu’s Chai Now “The Simple Life.” To enter, post a on the post with the same name as this blog post (not here on the blog!) about what you’d use Tipu’s Chai for. Entries close Friday, Dec. 6 at 9 PM EST, and I’ll announce the winner shortly thereafter.
Ingredients
Directions
Heat the oven to 350 degrees Fahrenheit and line cookie sheets with parchment paper or baking silicone.
Combine the flour, baking powder, salt and Tipu's Chai Now in a bowl. Set aside.
Using a standmixer, cream the cold butter and sugar into light and fluffy, about 5-7 minutes.
Add the egg to the butter and sugar and mix to combine.
Add the vanilla, mixing to combine.
Gradually add the dry ingredients, scraping down the bowl as necessary. The dough should be slightly tacky and a little crumbly. If it still feels wet, add more flour, 1 tsp at a time.
Scrape down the bowl one more time and place the dough in the fridge to chill for 30 minutes.
Once the dough has chilled, prepare your work surface to roll out the dough by scattering it with flour.
Roll the dough out to about 1/8-inch thick.
Use your cookie cutters to cut out shapes, placing them on the prepared cookie sheets. Once a sheet is full, place it in the fridge for 10 minutes.
Once the cut out cookies have had time to chill on the pans, take them out and bake for 10-12 minutes.
Cool on a wire rack before enjoying.
https://cupcakefridayproject.com/2013/12/chai-sugar-cookies-and-a-tipus-chai-giveaway/
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