Weather: 3 degrees, snow in the forecast
What I’m listening to:
My hubby practicing worship songs on the electric guitar

Get your teakettle on the stove… go on… I’ll be waiting.

I have a couple of friends here in Alaska who love Chai Tea, and I myself have enjoyed Chai lattes for many years. When I came across this recipe on Pinterest, I just had to give it a whirl in honor of all you Chai-lovers out there.

These cookies have a very similar texture to Snickerdoodles (my friend Nicole makes the best Snickerdoodles), with slightly crunchy edges and soft, chewy centers. But, they are warmer and spicier than Snickerdoodles – a little more grown up and complex, let’s say. I paired mine with a nice hot mug of black tea and my four-year-old enjoyed hers with a matching mug of cold milk.

Chai Spice Sugar Cookies

Adapted from [My Baking Addiction|http://www.mybakingaddiction.com/chai-cookies/]

Yields: 2-3 dozen cookies

  • 2-1/2c all-purpose flour
  • 1t baking soda
  • 1/2t baking powder
  • 1/2t salt
  • 1-3/4c white sugar
  • 2-1/2t ground cinnamon
  • 1t ground ginger
  • 1t ground cardamom
  • 1/2t ground allspice
  • 1/4t finely ground black pepper
  • 1c butter, softened
  • 1 egg
  • 1/2 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease two cookie sheets.

In a large bowl, sift together flour, baking soda, baking powder and salt. Set aside.

In a medium bowl combine 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 the paddle attachment or in a large bowl with an electric mixer, beat the butter and sugar-spice mixture until light and fluffy, about 3 minutes.

Beat in egg and vanilla extract, combine until fully incorporated.

Slowly blend in dry ingredients, mixing until just combined.

Using a small scoop, roll dough into balls and then into the reserved sugar-spice mixture. Place dough balls on prepared baking sheets about 1-1/2 inches apart.

Bake in preheated oven for 8 to 10 minutes. Cookies will appear set on the edges, but soft in the middle.

Let stand on baking sheet two minutes before removing to cool on wire racks.

Pin It on Pinterest

Share This Recipe

We'd love for you to share this recipe with your friends!