Ginger Chai Spice Cookies (Masala Cutouts with Royal Icing)
Soft, chewy eggless cutout cookies spiced with chai masala, fresh and dried ginger, brown sugar, and jaggery. Optional royal icing with natural beet, matcha, or turmeric coloring.
Ingredients
For the cookies
- 3 cups all-purpose flour
- 2 teaspoons chai masala homemade or store-bought
- ½ teaspoon dried ground ginger
- ¼ teaspoon fine salt
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- 6 tablespoons unsalted butter softened
- 1 cup packed brown sugar
- ¼ cup packed finely grated jaggery or substitute an additional ¼ cup brown sugar
- 2 tablespoons milk
- 1 tablespoon ground flaxseed
- 2 tablespoons water mix with flaxseed for flax egg; rest 5 minutes
- 2 teaspoons vanilla extract
- 1 tablespoon fresh grated ginger
- 1 tablespoon amaretto optional; use an extra 2 tablespoons milk if omitting
For the royal icing
- 3 cups powdered sugar
- 2 tablespoons meringue powder
- 6 tablespoons water plus more as needed for dipping consistency
- Finely grated beet (optional, for pink)
- Matcha powder (optional, for green)
- Turmeric powder (optional, for yellow)
Instructions
Make and chill the dough
- In a medium bowl, whisk together flour, chai masala, dried ginger, salt, baking powder, and baking soda.
- Mix ground flaxseed with water in a small bowl; let gel 5 minutes. In a large bowl, beat butter, brown sugar, milk, amaretto (if using), and the flax egg with a stand or hand mixer until well blended.
- Add jaggery, vanilla, and fresh ginger. Beat until mixed.
- Gradually mix in the dry ingredients on low speed until the dough is smooth and no dry streaks remain.
- Divide dough in half, flatten each portion into a disk, wrap tightly, and refrigerate at least 2 hours (overnight is fine).
Bake the cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll one chilled disk to about ¼ inch thick.
- Cut into desired shapes and place 1 inch apart on the prepared sheets.
- Bake one sheet at a time for 7 to 10 minutes, until edges are set and centers look just barely soft.
- Cool on the baking sheet 2 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
Make the royal icing
- Whisk powdered sugar and meringue powder in a bowl. Whisk in any dry color powders (matcha or turmeric) now.
- If using beet for pink, combine grated beet with a portion of the water in a small bowl, then strain into the dry mix. Otherwise add water directly.
- Whisk until smooth. Adjust with extra water, ½ teaspoon at a time, for piping or dipping consistency.
- Ice cooled cookies with a piping bag or small spatula. Let icing set at room temperature until firm, 1 to 2 hours.
Notes
Flax egg: mix flaxseed and water first; the gel should look thick and slightly sticky before you beat it into the butter mixture.
Jaggery moisture matters. Grate finely and do not heap extra wet jaggery or cookies may spread.
Whole wheat flour: substitute up to 1 cup of the all-purpose flour for whole wheat; cookies will be slightly denser.
Amaretto adds a subtle almond note; skip it for kid-friendly batches and use milk instead.
Storage: undecorated cookies keep in an airtight container at room temperature up to 5 days. Iced cookies store best in a single layer at room temperature up to 3 days, or freeze undecorated cookies up to 2 months.
Serve with masala chai and savory snacks like mixed veg cutlet for a full tea-time spread.
Adapted from Indiaphile's chai ginger spice cookie formula; tested in my home oven for chew and spice balance.
Tried this recipe?Let us know how it was!