Ingredients (~24 cookies)
For the Chai Spice Mix
- 2 1/4 teaspoons ground cinnamon
- 1 1/8 teaspoons ground cloves
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cardamom
- 3/4 teaspoon ground black pepper
- Scant 1/4 teaspoon ground coriander
For the Cookies
- 3 cups all-purpose flour
- 3/8 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened but cool
- 1 7/8 cups packed light brown sugar
- 1 large egg plus 1 egg yolk
- 3 teaspoons vanilla extract
Make the Cookie Dough
First, make the chai spice mix. In a small bowl, combine the cinnamon, cloves, ginger, cardamom, black pepper, and coriander. Set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and all of the prepared chai spice mix.
In the bowl of a stand mixer with the paddle attachment, cream the softened butter and light brown sugar together on medium speed until they form a thick paste.
Don’t over-cream it; you want a dense, chewy cookie, not a light, airy one.
Add the egg, egg yolk, and vanilla extract. Mix on medium speed until just combined.
With the mixer on low speed, add the dry ingredients in three additions. Mix only until the flour is almost fully incorporated before adding the next batch.
Portion and Chill the Dough
Using a #20 cookie scoop or ~ 3 tbsp, portion the dough into 24 equal balls.
Place the dough balls on a parchment-lined baking sheet. You can bake them after a short chill, but for the best texture, freeze them.
For freezing, place the baking sheet in the freezer until the dough balls are solid, then transfer them to a zip-top bag. They can be baked directly from frozen.
Bake the Cookies
When you’re ready to bake, preheat your oven to 350F. Arrange the chilled or frozen dough balls on a parchment-lined baking sheet, leaving about 2 inches of space between them.
Bake for ~15-18 minutes. The cookies are done when the edges are set and golden brown, and the centers are puffed and no longer look wet.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.’
Chai Sugar Cookies
Ingredients
For the Chai Spice Mix
- 2 1/4 teaspoons ground cinnamon
- 1 1/8 teaspoons ground cloves
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cardamom
- 3/4 teaspoon ground black pepper
- Scant 1/4 teaspoon ground coriander
For the Cookies
- 3 cups all-purpose flour
- 3/8 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 3/4 cup unsalted butter 1 1/2 sticks, softened but cool
- 1 7/8 cups packed light brown sugar
- 1 large egg plus 1 egg yolk
- 3 teaspoons vanilla extract
Instructions
- Mix cinnamon, cloves, ginger, cardamom, black pepper, and coriander in small bowl.
- Whisk flour, baking powder, salt, and chai spice mix in medium bowl.
- Cream butter and brown sugar until paste forms in stand mixer with paddle attachment.
- Add egg, egg yolk, and vanilla extract, mixing until just combined.
- Add dry ingredients in three batches, mixing until barely incorporated.
- Scoop dough into 24 equal balls (~3 tbsp each or a #20 cookie scoop)
- Place dough balls on parchment-lined baking sheet and chill 30 minutes.
- Preheat oven to 350F.
- Arrange chilled dough balls 2 inches apart on parchment-lined baking sheet.
- Bake 15-18 minutes until edges are golden and centers are set.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
