Servings 24people (dependent on size of cookie cutter)
For the cookie dough:
4 ozCream Cheese
2 tsp Vanilla Extract
2 1/2 tsp Baking Powder
2 3/4cups All-purpose Flour
For chai blend you will mix into the dough:
2ozChai Water made using:
3 tspChai Masala
2 Darjeeling or black tea bags or equivalent loose tea
For the royal icing (inspired by Haniela's):
6tbspAquafaba (liquid from chickpeas cans)
1/2tspCream of tartar
1tsp Vanilla Extract
1/2tsp Almond Extract
Bring 4 oz water, tea and chai masala to a boil and then let simmer on low for 1-2 minutes. Do not leave on high heat for a long time. You will be left with about half of the mixture, so 2 oz of the chai blend.
Cream together butter and sugar in a mixer. Once butter is lighter in the shade and fluffy, add in cream cheese, chai blend, and extracts. Mix to combine.
Add in salt, baking powder and 2 3/4 cup of flour. The dough should not be too wet or it will spread when baking. If the dough seems too wet, add 1/8 – 1/4 of flour at a time until it reaches the right consistency. It should be similar to playdoh. Do not over mix.
Separate dough into two balls and wrap each or place in the container. Refrigerate for at least 2 hours and up to 1 day.
Take the dough out of the fridge and roll out to 1/4 inch and cut out shapes with cookie cutters. Place on baking sheet and place in the fridge or freezer while the oven preheats. Preheat oven to 360F.
Once the oven is ready, bake for 9-12 minutes dependent on your preference. I let mine go to 12 because I like a little crispiness at the edges. If you want softer, take out at 8 minutes.
Let cool and decorate with frosting or icing as you wish. For royal icing, I used the ingredients listed above and beat together in a mixer for 5-7 minutes until it thickened. Depending on the type of decorating you are doing, you may need to add water (1 tsp at a time) to get the consistency you need.