Chai Cookies
These soft, spiced Chai Cookies capture the essence of your favorite chai latte and are perfect for any cozy gathering.
Ingredients
Main Ingredients
- 18 TBSP Unsalted butter (1 cup plus 2 tbsp)
- 2.67 cups All-purpose flour
- 1 TBSP Cornstarch
- 1 tsp Baking soda
- 1 tsp Salt
- 2 tsp Ground cinnamon
- 1 tsp Ground ginger
- 0.25 tsp Ground nutmeg
- 0.5 tsp Ground cardamom
- 0.25 tsp Ground cloves
- 1.5 cups White granulated sugar
- 2 Large eggs (room temperature)
- 1 tsp Pure vanilla extract
For Rolling
- 0.5 cup White granulated sugar
- 1 tsp Ground cinnamon (for rolling)
- 0.5 tsp Ground ginger (for rolling)
- 0.25 tsp Ground nutmeg (for rolling)
- 0.25 tsp Ground cardamom (for rolling)
- 0.25 tsp Ground cloves (for rolling)
Instructions
Preparation
- Melt the butter in a large frying pan until it turns amber. Watch closely to avoid burning.
- Pour the melted butter into a bowl and let it cool for 40 minutes. For quicker cooling, chill in the fridge and stir every 10 minutes.
- In a medium bowl, sift together the flour, cornstarch, baking soda, salt, and spices. Set aside.
- In a large mixing bowl, combine the melted brown butter, sugar, eggs, and vanilla. Whisk until mixed.
- Gradually add the dry ingredients, using a spatula to combine into a thick dough.
Baking
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper.
- Let the dough rest for 10 minutes to keep the cookies from spreading too much.
- In a small bowl, mix together the sugar, cinnamon, ginger, nutmeg, cardamom, and cloves for rolling.
- Use a cookie scoop to form dough balls and roll them in the chai sugar mixture.
- Place 6 cookie dough balls on each sheet. Bake for 13-15 minutes until the edges are lightly golden.
- Allow cookies to sit on the pan for 6 minutes before rolling the tops in the chai sugar again, then transfer to a wire rack to cool.
Notes
For best results, chill your dough to prevent cookies from spreading. Consider using brown sugar for a richer flavor and try experimenting with additional spices for a unique twist. Don't overcrowd the cookie sheet to allow for spreading.