Chai Masala Ginger Cookie Recipe – Authentic Indian Spice Biscuits

Last Updated on 2 months by Neha Deshmukh

Chai Masala Ginger Cookies Recipe – Authentic Indian Spice Biscuits

Hey everyone! If you’re anything like me, the smell of chai brewing instantly feels like home. I wanted to capture that warm, comforting feeling in a cookie, and these Chai Masala Ginger Cookies are it. They’re perfectly spiced, a little bit chewy, and seriously addictive. I first made these for a Diwali get-together, and they were gone in minutes! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t your average cookies. We’re talking a delightful blend of aromatic chai spices, a hint of warming ginger, and the subtle sweetness of jaggery. They’re a little bit different, a little bit special, and guaranteed to impress. Plus, the recipe is surprisingly straightforward – even if you’re not a seasoned baker, you’ll be able to whip these up with ease. They’re perfect for a cozy afternoon tea, gifting, or celebrating any occasion!

Ingredients

Here’s what you’ll need to create these delightful spice biscuits:

• 3 cup all-purpose flour (about 375g)
• 2 tsp chai masala (about 8g)
• 0.5 tsp dried ground ginger (about 2.5g)
• 0.25 tsp salt (about 1.25g)
• 1.5 tsp baking powder (about 7.5g)
• 0.75 tsp baking soda (about 3.75g)
• 6 tbsp unsalted butter, softened (85g)
• 1 cup brown sugar, packed (200g)
• 0.25 cup jaggery, grated (about 50g)
• 2 tbsp milk (30ml)
• 1 egg
• 2 tsp vanilla extract (10ml)
• 1 tbsp fresh grated ginger (about 15g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Chai Masala Blend – Regional Variations & Spice Profiles

Chai masala blends can vary so much depending on where you are in India! Some are more cardamom-forward, others lean into cinnamon and cloves. I like to use a blend that’s heavy on cardamom, cinnamon, and a touch of black pepper. You can find pre-made blends at most Indian grocery stores, or easily make your own. Experiment to find your perfect spice profile!

Discuss Jaggery – its role & potential substitutes

Jaggery (gur) adds a beautiful, molasses-like sweetness and a lovely depth of flavor. It’s a traditional Indian sweetener, and I highly recommend using it if you can find it. If you can’t, though, you can substitute with packed dark brown sugar. It won’t be exactly the same, but it will still be delicious.

Explore the use of All-Purpose Flour – options for whole wheat

All-purpose flour works beautifully here, giving you a tender cookie. But, if you’re looking for a slightly healthier option, you can substitute up to half of the all-purpose flour with whole wheat flour. Just be aware that the cookies might be a little bit denser.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. Whisk the dry ingredients: In a medium bowl, whisk together the flour, chai masala, dried ginger, salt, baking powder, and baking soda. This ensures everything is evenly distributed.
2. Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. This usually takes a few minutes with an electric mixer.
3. Add the wet ingredients: Mix in the jaggery, vanilla extract, and fresh grated ginger until fully incorporated. Then, beat in the egg and milk until everything is smooth.
4. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! Overmixing develops the gluten and can result in tough cookies.
5. Chill the dough: Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours. This is crucial for preventing the cookies from spreading too much during baking.
6. Preheat and prep: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
7. Roll and cut: On a lightly floured surface, roll out the chilled dough to about ¼ inch (6mm) thickness. Use cookie cutters to cut out your desired shapes.
8. Bake: Place the cookies on the prepared baking sheets and bake for 7-10 minutes, or until the edges are golden brown.
9. Cool: Let the cookies cool completely on a wire rack before decorating or enjoying!

Expert Tips

A few little secrets to cookie perfection:

• Perfect Texture: Don’t overbake! Slightly underbaked cookies will be softer and chewier.
• Chilling is Key: Seriously, don’t skip the chilling step. It makes a huge difference in the texture and shape of the cookies.
• Oven Variations: Every oven is different. Keep a close eye on the cookies during the last few minutes of baking and adjust the time as needed.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the butter with a vegan butter alternative and the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes).
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. I’ve had good results with blends that contain xanthan gum.
• Spice Level Adjustment: If you like a stronger chai flavor, add an extra ½ tsp of chai masala. Or, for a milder flavor, reduce it to 1 tsp. My friend, Priya, loves to add a pinch of cayenne pepper for a little kick!
• Festival Adaptations: These cookies are perfect for Diwali, Christmas, or any festive occasion. Decorate them with icing or sprinkles to match the theme. They’re also lovely with a cup of masala chai during the holidays.

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a cup of hot chai! They also pair well with a glass of cold milk or a scoop of vanilla ice cream.

Storage Instructions

Store the cooled cookies in an airtight container at room temperature for up to 3 days. You can also freeze the cookie dough for up to 2 months. Just thaw it in the refrigerator overnight before baking.

FAQs

Let’s answer some common questions:

• What is Chai Masala and where can I find it? Chai masala is a blend of aromatic spices traditionally used to make masala chai. You can find it at most Indian grocery stores, or online.
• Can I substitute jaggery with another sweetener? Yes, you can substitute jaggery with packed dark brown sugar.
• How do I know when the cookies are perfectly baked? The edges should be golden brown, and the centers should be set.
• Can I freeze the cookie dough? Yes, you can freeze the cookie dough for up to 2 months.
• What is the best way to store these cookies to keep them fresh? Store them in an airtight container at room temperature.