Get the Recipe:
Chai Sugar Cookies
A blend of cozy spices add warmth and flavor to these chai sugar cookies. They’re easy to make, delightfully chewy, and always a hit!
Ingredients
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup (50 g) granulated sugar
- 3/4 cup (150 g) granulated sugar
- 2 1/4 cups (270 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
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Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Stir together the cinnamon, ginger, cardamom, allspice, nutmeg, and cloves. Mix 1 teaspoon of the spice mixture with 1/4 cup (50g) sugar.
- Whisk together the flour, baking powder, salt, and the remaining spice mixture. Set aside.
- Using an electric mixer on medium speed, beat the butter and remaining 3/4 cup (150g) sugar until light and fluffy. Beat in the egg and vanilla extract.
- Reduce the mixer speed to low. Gradually add the flour mixture to the butter mixture and mix just until combined.
- Using 2 tablespoons of dough at a time, form the dough into balls. Roll each dough ball in the spiced sugar mixture. Place cookies 1 inch apart on the prepared baking sheets.
- Bake one pan at a time for 10 to 12 minutes or until lightly browned.
- Cool the cookies on the pans on wire racks for 5 minutes. Then transfer the cookies directly onto a wire rack to cool completely.
Notes
- To store: Transfer the cooled chai sugar cookies to an airtight container and store at room temperature for up to 5 days.
- To freeze: Freeze the cookies either before or after baking for up to 3 months. To bake dough from frozen, simply add a few extra minutes to the baking time.
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