Photo: Alex Farnum; Styling: Robyn Valarik
Total Time
40 Mins
Makes 45

Although the flavors here are rich and complex, the recipe is very easy to make.

How to Make It

Step 1

Preheat oven to 350°. Beat butter, sugar, salt, and vanilla in a large bowl with a mixer until smooth. In another bowl, stir together flour, cinnamon, ginger, fennel, cardamom, and tea. Add to butter mixture and beat on low speed until blended. Stir in chocolate chips.

Step 2

Line 2 baking sheets with parchment paper. Set 1-tbsp. balls of dough 1 in. apart on sheets and flatten slightly with a floured glass.

Step 3

Bake until cookies are light golden on undersides, 15 to 18 minutes, switching pan positions halfway through baking. Transfer to racks to cool.

Step 4

*Grind in a clean coffee grinder or in a mortar.

Step 5

Make ahead: Up to 3 days, stored airtight.

Step 6

Note: Nutritional analysis is per cookie.

Ratings & Reviews

RobertYost1's Review

December 10, 2013

MollySimon's Review

January 04, 2013
These cookies are unique and flavorful. I served them at Christmas time but I'll make them again. I've never had anything like them -- they're kind of savory but then you bite into the white chocolate chip and it's a burst of sweetness. Really excellent recipe, great to take to a function or as a housewarming gift.

Cecilyw's Review

December 27, 2011

MWelton's Review

December 20, 2011
These cookies are delicious! Easy to make, wonderful texture (I think it's the ground fennel seeds that do it), right level of spice, not too sweet. Simple and sophisticated at the same time. Highly recommended!

happystar's Review

January 10, 2013
I think the recipe needs more of the tea. They tasted fairly good, but they weren't outstanding.

TaiChiteacher's Review

December 30, 2012