My husband often jokes that all you ever have to do to get me to try a recipe is put “chai” in the title. I love anything chai — something about the unique combination of Indian spices just hits the sweet spot on my palate. I was planning to make my regular pumpkin cookies for a teacher luncheon this week, but got a 2am-can’t-sleep bright idea to infuse the glaze with chai tea.
For once, I’m so glad I couldn’t sleep. The chai infusion was a very good idea.
These are a perfect fall cookie. I prefer them small — if you make them too big they don’t flatten as well and sort of look like scones. Be aware that, like most pumpkin cookies, these are soft and tender — don’t expect a crunch from these babies.
And whatever you do, don’t skip the chai glaze!
I prefer to keep these cookies on the small side, so yield the tablespoon measurement carefully. If they’re too big, they kind of puff up like a scone.