I been a fan of Chai tea since I first tried it a few years ago, and it is perfect this time of year. The spices in chai tea can vary, but it often combines the flavors of cinnamon, cardamom, cloves, ginger, and black pepper.
As I am constantly on a quest for new recipes, I recently discovered these Chai cookies and found my new favorite Fall cookie!
These cookies will make your house smell wonderful! I’m a huge fan of chewy cookies and these are perfect with a cup of chai or black tea, or even coffee.
Chewy Chai Sugar Cookies
Adapted from My Baking Addiction
Yield: 3 dozen cookies
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 3/4 cups granulated sugar
3 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cardamom
1/2 tsp ground allspice
1/4 tsp (freshly) finely ground black pepper
1 cup (2 sticks) unsalted butter, softened (room temperature)
1 large egg
1 tsp vanilla extract
1. Preheat oven to 350 degrees. In a large bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
2. In a medium bowl, combine sugar, cinnamon, ginger, cardamom, allspice, and black pepper. Set aside 1/4 cup of mixture, for rolling cookies.
3. In the bowl of a mixer, fitted with the paddle attachment (or you can use a hand-held mixer), cream together the butter and sugar mixture until light and fluffy about 3 minutes. Add the egg and mix until combined, scraping down the sides of the bowl as needed. Mix in the vanilla.
4. With the mixer on low, slowly add the flour mixture until the dough just comes together.
Form the dough into balls (I use a small scoop for forming my cookies), about the size of a walnut.
Roll balls in the sugar-spice mixture and place on a Silpat or parchment lined baking sheet.
5. Bake at 350 for 8-10 minutes, or until edges are just beginning to turn very light golden brown. Allow to cool completely before storing in an airtight container.