- In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, chai tea, vanilla, baking soda, and salt. Beat until light and fluffy, scraping side of bowl occasionally. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough about 1 hour or until dough is easy to handle.
- Preheat oven to 375 degrees F. On a lightly floured surface, roll dough, half at a time, to 1/4-inch thickness. Using a 3-inch crescent-shape cookie cutter, cut out dough. Place cutouts 1 inch apart on ungreased cookie sheets.
- Bake in the preheated oven for 8 to 10 minutes or until edges are firm and lightly browned. Transfer to wire racks; let cool. To serve, spread Butter Frosting on cookies; sprinkle with crystallized ginger. Makes 48 cookies.
From the Test Kitchen
Place frosted cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Test Kitchen Tip:
Use a spice grinder or coffee grinder to grind the chai tea.
- In a large bowl, beat butter with an electric mixer until smooth. Gradually add 1 cup powdered sugar, beating well. Beat in milk and vanilla. Add remaining powdered sugar, beating well. If necessary, beat in enough additional milk, 1 teaspoon at a time, to make a frosting of spreading consistency.