Chai Spiced Sugar Cookies
Here’s one holiday cookie that you’ll want to include in your cookie exchange this year! Chai Spiced Sugar Cookies! Need I say more? One thing that I truly missed while being pregnant was my morning tea. One of my favorite types of tea especially around this time of year is Chai. I love the sweet and savory flavor combination of cinnamon, cardamom, allspice and ginger. Something about it just makes you want to snuggle on the couch and watch it snow outside! While enjoying my umpteenth warm and creamy Chai tea since I gave birth, I thought how wonderful it would be to have a chai spiced cookie to dunk into my tea. I had remembered that I had bookmarked this recipe over a year ago and couldn’t wait to give it a whirl! If you’re a fan of Chai tea, you’ll flip over these delicious sugar cookies!
Chai Spiced Sugar Cookies
Yield: about 3 dozen cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups white sugar
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon finely ground black pepper
1 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
Heat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
In a small bowl, whisk together sugar, cinnamon, ginger, cardamom, allspice and black pepper. Remove 1/4 cup of the sugar-spice mixture, set aside to reserve for rolling the cookies.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and the sugar-spice mixture at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs and vanilla and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
Place the reserved sugar-spice mixture for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball between moistened palms, roll the ball in the sugar mixture, and then place it on the prepared baking sheet. Repeat with the remaining dough, moistening your hands as necessary and spacing the balls about 2 inches apart. Flatten the dough balls with the bottom of a glass until they are about ¾ inch thick, dipping the glass in sugar as necessary to prevent sticking (after every 2 or 3 cookies).
Bake until center is just set and begin to crack, about 10 minutes, rotating the baking sheets halfway through. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
Source: adapted from My Baking Addiction