Chai Spice Cookies

It’s Day 2 of Cookie Week! If you’ve been here before you know that chai has a special place in my heart. When I saw this Frosted Chai Snickerdoodle recipe over on Sally’s Baking Addiction I thought they sounded wonderful. I knew Cookie Week needed chai cookies but I wanted to put my own spin on them. My Chai Spice Cookies are based off the spices I use in my Homemade Spiced Chai recipe. Ginger and cardamom are the main stars but I did use some cinnamon for the cookies as well. I wanted to really pull out the flavors so I rolled them in sugar and the same spices that are in the cookies. This creates a lovely crunch on the outside and a little sparkle as well.

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If that sounds like a lot of spices don’t worry, they aren’t overpowering. When you bite into these Chai Spice Cookies you’ll get a soft burst of flavor with a little crunch afterwards. These cookies are absolutely wonderful with a cup of tea and a friend! I wanted to keep them at a smaller “tea” size rather than a larger American size so I used a medium cookie scoop to get the perfect 2 tsp amount of dough. If you’ve never used a cookie scoop before you should try one! I got my first (a medium size) as a wedding present and it really is better than the two spoons method I grew up with.

Now that I have one Chai Spice Cookie recipe that I’m really happy with I’m starting to get some ideas for future variations as well. Who knew developing recipes would be so fun! I hope you are enjoying Cookie Week. Let me know what you think of the recipes so far. I think it’s time for us to invite a friend over for tea and cookies! October is almost over and the holidays are speeding towards us. Make sure you take a little time to stop and savor fall before it leaves us again.

I’ll see you tomorrow for Cinnamon Iced Pumpkin Cookies, a classic favorite. Thanks for pinning and sharing!

-Erin

Chai Spice Cookies

• Author: The Teatime Baker
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes + chilling
• Yield: 4 dozen 1x
• Category: Cookies

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Description

True to the name Chai Spice Cookies are a cup of chai in cookie form. Soft, delicately spiced with a sparkle of sugar on top they are a teatime treat!

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Ingredients

Scale 1x2x3x

Cookies:

• 2–3/4 cups (345 g) white flour
• 1 tsp baking soda
• 1 tsp ginger
• 1 tsp cinnamon
• 1/2 tsp cardamom
• 1/4 tsp salt
• 1/2 cup (115 g) butter melted
• 2/3 cup (135 g) white sugar
• 1/3 cup (75 g) dark brown sugar
• 1 large egg
• 1 tsp vanilla
• 1/4 cup buttermilk

Rolling Sugar:

• 1/2 cup (100 g) granulated sugar
• 1 tsp ginger
• 1/2 tsp cinnamon
• 1/2 tsp cardamom

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Instructions

Dough:

1. In a medium bowl mix the dry ingredients (flour through salt).
2. Put the sugars into the bowl of a stand mixer fitted with the whisk attachment. Turn it on low and carefully pour in the butter. Beat for about 2 minutes.
3. Add the egg and vanilla and mix.
4. Put one cup of the flour mixture in and mix.
5. Stir in the rest of the flour mixture and the buttermilk.
6. Chill for 1-24 hours.

Baking:

1. Preheat the oven to 350 F (175 C) and line a cookie sheet with parchment paper.
2. In a small bowl mix the sugar and spices for rolling.
3. Scoop out about two teaspoons of cookie dough (I use a small cookie scoop) and roll it into a ball.
4. Roll the ball in the spices and sugar until coated and space about 2 inches apart on the cookie sheet.
5. Bake for 10 minutes. Let them cool for 2 minutes on the tray and then move to wire racks to finish cooling.
6. Store in an airtight container at room temperature.

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Notes

Adapted from Sally’s Baking Addiction.

If you don’t have buttermilk combine 1/4 cup milk + 1/4 tsp fresh lemon juice and let it sit for 5-10 minutes.

Keywords: Chai spice cookies, chai cookie recipe