The first drink I ever ordered from Starbucks was an Iced Chai Latte. I became so hooked that I bought a boxed chai concentrate so I could have it at home.
Before I got hooked on coffee, Chai tea was my morning drink of choice for years.
And from living in northern India for a summer, masala chai will forever hold a special place in my heart. Cardamom reminds me of sitting inside an orange pop-up tent in the middle of the Himalayas, enjoying cup after cup of sweet spiced milky tea.
My new assistant (have you met Lauren yet?! Remind to tell you about her.) and I made these babies the other week and could not get our hands off of them. We had to ziplock the majority of them and promise them to my yoga instructors to prevent ourselves from stuffing our faces full.
So yeah, we approve.
I’m currently traveling back to Boston after two and a half weeks in Michigan and Chicago. I am sick as a dog but can’t wait to get back into the kitchen after this brief hiatus. I’ve got some fun things planed for you all in January!
Preheat oven to 350°F. Line two large cookie sheets with parchment paper.
In a large mixing bowl with a paddle attachment, cream the butter, cream cheese, and sugar until light and fluffy. Add in egg and beat until combined.
In a separate bowl, combine flour, baking soda, salt, and spices. Slowly add the dry ingredients into the wet, mixing on low speed until just combined.
Roll out 1/2 ounce balls of dough (about the size of a large marble) and press slightly into the cookie sheet, forming a flattened disk. Bake for roughly 8 minutes, so that the cookies are still soft to the touch. Allow to cool completely before frosting.
To make the frosting, whip the butter, cream cheese, sugar, and chai concentrate until light and fluffy. Place into a small piping bag and pip out dollops of frosting over the undersides of half of the cookies. Top with other half of cookies to make cookie sandwiches!