If you don’t have a masala chai spice blend on hand, you can make your own from scratch. Combine 2 1/2 teaspoons ground ginger, 2 1/2 teaspoons cinnamon, 1/2 teaspoon cardamom, 1/4 teaspoon black pepper, 1/4 teaspoon cloves, and 1/4 teaspoon allspice. It will make just enough for this recipe.

The sugar for rolling will result in quite a bit left over. But I find that if you don’t use enough, your cookies aren’t thoroughly coated. Feel free to reduce by half, but know that your cookies may not be as coated. Add the leftovers to your morning coffee or oats, or whip up some masala chai sugar toast.

If you haven’t calibrated your oven, I recommend baking the cookies at 350˚F for ~10 minutes. You won’t get the same crinkles, but it will ensure your cookies don’t end up burnt.