Chai Sugar Cookies
These sugar cookies have a chewy center, crisp edges, and a flavor profile dominated by warm chai spices like cinnamon, cardamom, and ginger, with a hint of black pepper. They are simple to mix and bake well from frozen dough.
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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.
Notes
For best results, freeze dough balls and bake directly from frozen. Frozen dough can be stored in zip-top bag up to 3 months.
Tried this recipe?Leave a comment below & let me know!