I have a couple things I’d like to say.
The first is that yesterday afternoon I taught a group of nine-year-olds yoga as part of a special nutrition focused afterschool program. Guys….these little kids were, quite possibly, the coolest little kids in all the land. They rocked cobra pose (while hissing of course), stood tall in tree pose and then they all popped up to full wheel like it ain’t no thang. Then, we all sat in a circle and one little boy who hadn’t said a word all class quietly whispered, “I really loved that”. So, of course my heart just melted and I eagerly responded, “oh! what did you love most?” And then… in his quiet, sweet little voice he goes, “bridge pose!” Alright then! I’ll take it. Afterward, we all sat in a circle and drank green smoothies and talked about the importance of fruit as snacks. It was pretty amazing.
The next thing I’d like to say is completely unrelated and that is that you guys have to stop me….these cookies are OUT OF CONTROL. As in, I can’t stop eating them. They need to find a way out of my house and into your arms.
These giant chai tea frosted cookies are the beautiful cross between a cupcake and a cookie.
I’m just going to pause for a second and let you wrap your mind around that.
And we’re back.
I don’t really know what else to say except….hold me.
I’m lazy so I used Oregon Chai concentrate in the frosting, but if you’re feeling particularly frisky, try this recipe. Rebecca never lets me down. I still owe her my soul for that slow cooker chicken tikka masala recipe.
I can’t wait to hear what you guys think of these. I know I tend to get really excited and call every new cookie recipe “my favorite recipe in the entire world”, but……..I’m going to do it again. These really are my new favorite cookies because I’m all about the fluff factor. Crispy cookies just don’t do it for me. If I’m going to eat a cookie, I want that cookie to more resemble a biscuit than anything else.
These fit the bill.
Giant Chai Tea Frosted Cookies
makes about 8 large cookies
1 1/3 cup all purpose flour
1/2 cup sugar
1/2 tsp vanilla
5 1/2 tablespoons butter, softened
1/3 cup buttermilk
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
for chai frosting—
1 stick salted butter, softened
2 cups powdered sugar
2 tbsp Chai concentrate (I love Oregon Chai brand)
1/2 tsp cinnamon
1/2 tsp ground ginger
Preheat the oven to 350 degrees.
In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg and salt. Set aside.
Cream together the soft butter and sugar until light and fluffy. Add the egg and beat for about three more minutes until well combined. Alternate adding the buttermilk and the flour mixture to the butter, starting and ending with the flour. Add the vanilla and beat on medium until everything is combined and the batter is smooth.
Stuff your batter into a gallon sized plastic bag, snip off the tip and pipe out onto a parchment paper-lined baking sheet, leaving about two inches of space between each cookie. Beware! Batter will be VERY thick. Wet your hands after piping out and gently press down on each little pile of dough to smooth the surface of the cookies.
Bake for about twelve minutes. Let cool completely while you make the chai frosting.
To make the frosting, beat together the butter, powdered sugar, chai concentrate and spices. Beat until very light and very fluffy.
Frost cookies once cookies are completely cool (if not, cookies will melt frosting and you’ll have a mess on your hands.)