Grind to a fine powder using a blender or coffee grinder.
3 tsp contents of tea bags
Cookie dough
Sift flour, baking soda, ginger, cinnamon, salt and chai spices together. Do not sift the brown sugar.
360 grams All purpose flour, 1 tsp baking soda, 2½ tsp ground ginger, 2½ tsp ground cinnamon, ½ tsp salt
In a stand mixer, whip the butter and sugar until fluffy.
½ cup unsalted butter, ¾ cup dark brown sugar
Add the starter until combined.
60 grams sourdough starter
Beat in eggs and ⅓ cup molasses until combined
1 egg, ⅓-½ cup molasses
Add flour mixture until combined. If your dough is not soft and crumbly, add a little more molasses.
Split dough into 2 balls
Place in plastic wrap and flatten into a square patty
Refrigerate for at least 3 hours, better overnight when using sourdough. This cookie dough can last a week in this form so it can be made ahead of time.
Baking cookies
Preheat oven to 350° fahrenheit or 176° celcius.
Roll cookie dough between 2 pieces of parchment paper until 1/8" or 3 mm thickness
Cut cookie shapes with cookie cutters.
Transfer cookies from parchment paper to cookie tray. See video
Bake for 7 - 8 minutes.
Cool before icing.
Royal icing
Beat egg white at medium low speed until they hold soft peaks. I use a hand mixer.
1 large egg white
Slowly add powdered sugar until well blended.
113 grams powdered sugar
Add lemon juice at the end and beat for another 30 seconds.
Cut the tip of parchment paper cone or corner of freezer bag.
Decorate your cookies.
Video
Notes
You can omit the sourdough starter. The cookies will be crispier and not as lofty but still delicious!This recipe makes about 48 cookies, depending on the size of your cookie cutter.If you are using sourdough, I suggest refrigerating the dough overnight to reap the benefits of the sourdough process!