Ginger Chai Spice Cookies

Ingredients

• 3 cups all-purpose flour
• 2 tsp chai masala
• 1/2 tsp dried ground ginger
• 1/4 tsp salt
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 6 tbsp unsalted butter
• 1 cup brown sugar
• 1/4 cup packed and grated jaggery (or substitute more brown sugar)
• 2 tbsp milk
• 1 egg (large)
• 2 tsp vanilla
• 1 tbsp fresh grated ginger
• 1 tbsp amaretto (optional, use 2 tbsp milk if you skip)
• Royal Icing
• 3 cups powdered sugar
• 2 Tbsp meringue powder
• 6 Tbsp water
• beet, finely grated (optional, for red food coloring)
• matcha powder (optional, for green food coloring)
• turmeric powder (optional, for yellow food coloring)

Instructions

1. In a medium bowl, whisk flour, baking powder, baking soda, salt, spices.

2. In a large bowl, beat together butter, brown sugar, milk, amaretto and egg until well blended.

3. Add jaggery, vanilla and fresh ginger and beat until well mixed.
4. Slowly mix in dry ingredients until well mixed and smooth.

5. Divide dough into half and refrigerate for at least 2 hours.

6. Preheat oven to 375 degrees F. Line baking sheet with parchment.

7. Roll out dough on a lightly floured surface to 1/4 inch thick.
8. Cut out cookies into circles or desired shape.
9. Space 1 inch apart and bake 1 sheet at a time for 7-10 minutes.
10. Cool on wire rack.

11. Ice with Royal icing.

13. Whisk together powdered sugar and meringue powder. Also whisk in any dry powders for color, such as turmeric or matcha.

14. If using a wet color, such as beet, combine grated beet and water in a separate bowl.

15. Add water to dry mixture. If combined with grated beet, use a strainer to remove beet. Whisk with a fork or whisk to form the icing.

Nutrition

• Calories: 128
• Carbohydrates: 26
• Protein: 1
• Fat: 2
• Saturated Fat: 1
• Cholesterol: 10
• Sodium: 45
• Potassium: 43
• Fiber: 0.3
• Sugar: 17
• Vitamin A: 66
• Calcium: 17
• Iron: 1
• Polyunsaturated Fat: 0.1
• Monounsaturated Fat: 1
• Trans Fat: 0.1
• Vitamin C: 0.01