Nepali Milk Tea Cookies
Table of Contents
If you love warm, spiced tea, these Nepali milk tea cookies will feel instantly familiar. Inspired by traditional Nepali milk tea with spices and sugar, this recipe turns a beloved drink into a comforting cookie that is soft, lightly spiced, and perfect with a cup of chai. After seeing how popular my Nepali milk tea with spices and sugar recipe became, creating Nepali milk tea cookies felt like the natural next step.
These Nepalese chai cookies capture the flavors of cardamom, warming spices, and milk in a simple bake. They’re not overly sweet and pair beautifully with tea or coffee. If you’ve ever wondered how to make Nepali tea cookies, this recipe is an easy introduction to baking with spiced tea flavors in a new way.
Of course you will pair these Nepali Milk Tea Cookies with our Nepali milk tea with spices and sugar. You can also try the fragrant Persian Chickpea Flour Cookies and the Vegan Almond Barfi.
Traveling to Nepal? Don’t miss the Pure Nepal Home Made Spices and Tea Center, one of the most famous tea shops in Kathmandu.
🍵Why This Recipe Works
- 🌿 Inspired by a beloved drink: The cookies are built around the flavors of traditional Nepali milk tea with spices, so the taste feels grounded and intentional.
- 🥛 Milk adds softness: Using milk in the dough helps create a tender texture and adds creaminess.
- 🌶️ Balanced spice profile: The spices are warm and aromatic without overpowering the cookie.
- 🍪 Approachable format: Turning tea into cookies makes a rare flavor profile easy to enjoy and share.
👩🍳Ingredients
- 🌾 All-purpose flour
- 🍵 Nepali black tea
- 🥚 Egg
- 🍬 Powdered sugar
- 🧈 Melted butter
- 🥛 Milk powder
- 🧁 Baking powder
- 🧂 Baking soda
- 💧 Water, to make the tea
🌶️ Spices
- 🫚 Fresh ginger, finely chopped
- 🌰 Whole cloves
- 🌿 Cardamom pods
- 🌳 Cinnamon stick
👩🏻🍳How to make the Nepali Milk Tea Cookies
⤵️Be sure to check out the full recipe and ingredient list at the recipe card below
Did you make this? Follow us on Pinterest @wedesserts and #wedesserts on Instagram and Facebook. We can’t wait to see your creation!
🍵 Tips for Working with Tea & Spices
- Brew the tea strong: Nepali milk tea flavors need concentration to carry through baking. A weak brew will get lost in the dough.
- Strain the spices well: Whole spices add aroma but should be removed before mixing to avoid uneven texture.
- Use fresh spices when possible: Fresh ginger and whole spices give a cleaner, brighter flavor than pre-ground blends.
- Let the tea cool: Hot tea can affect the dough structure. Always cool it completely before using.
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FAQs about the Nepali Milk Tea Cookies
What makes these cookies “Nepali” tea cookies?
They’re inspired by Nepali milk tea, which uses black tea, milk, and warming spices. The flavor profile reflects that traditional drink rather than generic chai spices.
Do I need a specific type of tea?
A strong black tea works best. If you’ve made Nepali tea before, you can use the same tea you enjoy drinking. This is our favorite!
Are these Nepali cookies very sweet?
No. They’re lightly sweet to let the tea and spices shine, making them ideal for pairing with tea or coffee.
Can I make these cookies ahead of time?
Yes. Once baked and cooled, they store well in an airtight container for up to 5 days.
Can I freeze the cookie dough?
You can freeze the dough for later use. Thaw in the refrigerator before baking for best results. However, as the dough contains strong spices and flavors, I would make the cookies immediately as they will be freshly baked with their aromas.
Why do you use Milk Powder for this recipe?
Milk powder adds creaminess and depth without adding extra liquid, which helps preserve the cookie’s structure. The Whole Milk Powder by Hoosier Hill Farm is a favorite!
📖Recipe Card
Nepali Milk Tea Cookies
Ingredients
To make the Nepali tea with spices
- 1 tablespoon Nepali black tea
- ⅓ cup water
- ½ teaspoon chopped fresh ginger
- 3 whole cloves
- 2 cardamom pods
- 1 cinnamon stick
To make the cookie dough
- 1 egg
- ⅓ cup melted butter
- 2 cups all-purpose flour
- ⅓ cup powdered sugar
- 4 tablespoons milk powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
Instructions
- In a cooking pot, add ⅓ cup water and bring it to a boil
- Add ginger, cloves, cinnamon and cardamom
- Add the Nepali tea and brew for 3 minutes
- Strain tea. Set aside and let it cool
- In a bowl, mix the egg with powdered sugar
- With a handheld mixer, beat mixture for 2 minutes
- Add the melted butter. Mix well
- Add the brewed tea into the mixture and blend
- Add the dry ingredients including flour, powder milk, baking soda, and baking powder into the wet batter
- Blend well
- Once the dough is made, wrap it tightly using a plastic wrap
- Refrigerate dough for 30 minutes
- Roll chilled dough out using a rolling pin
- Using a cookie cutter, cut dough into rounds
- Add cookies to the prepared baking sheet with parchment paper
- Bake for 15 minutes at 350 degrees ℉ (180℃)
- Serve cookies with your favorite Nepali tea when they come to room temperature!
Notes
- Sprinkle some sugar on top of the rolled cookies if you wish
