Chai Spice Sugar Cookies

January 25, 2012 • Alaska from Scratch, Cookies & Bars, Desserts, Recipes

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.