Ingredients
For the Cookies:
½ cup (1 stick) ghee
½ cup (104 g) cane sugar
½ cup (64 g) powdered sugar Contents from 2 masala chai bags, finely ground (set aside 1 teaspoon for icing) Chef's Note: For a finer consistency, it is suggested to grind the tea leaves further using the KitchenAid® Go Grinder.
½ cup sunflower oil
1 large egg
2 teaspoons vanilla bean paste
2 cups (280 g) all-purpose flour
½ teaspoon baking soda
¼ teaspoon (1 gram) salt
For the Spiced Icing:
1 cup powdered sugar
4 tablespoons whole milk
1 teaspoon masala chai bag
1 tablespoon orange zest (optional)
Step by step
To Prepare the Cookie Dough
Place ghee in the bowl of your KitchenAid® Artisan® Stand Mixer. Fit the mixer with the paddle attachment and beat the ghee on speed 2 for approximately one minute.
Add the cane sugar, powdered sugar and masala chai spices to the bowl then beat on speed 2 for 2 minutes.
With the mixer running, slowly stream in the sunflower oil, egg and vanilla bean paste and allow the mixture to combine.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Set your stand mixer to speed 1 and add half of the dry ingredient mixture. Once it is about 75 percent combined, add the remaining dry ingredients. Continue mixing on low until just combined, being careful not to overmix.
Line a half sheet tray with parchment paper. Scoop the dough onto the prepared tray. Gently press each scoop of dough down to a height of about ¼ inch.
Place the tray in your refrigerator and let the dough chill for 30 minutes.
To Bake and Finish the Cookies
While the dough is chilling, preheat your oven to 375°F or 350°F convect bake.
Once chilled, remove the cookies from the refrigerator and place the tray on the middle rack of your preheated oven.
Bake for 10-12 minutes, or until the sides are a light brown color.
Remove the cookies from the oven and allow them to cool completely on the baking tray. The residual heat from the tray will help to toast the bottoms perfectly.
While the cookies are cooling, prepare the icing. In a medium bowl, combine the powdered sugar, slowly adding the milk and the1 teaspoon of ground masala cha spices. Whisk until the consistency is runny, but preferably on the thicker side.
Using a spoon, drizzle the spiced icing over the completely cooled cookies.