Print

Chai Cookies Recipe

Chai Cookies Recipe - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, chewy cookies infused with warm chai spices and rolled in a delightful chai-sugar topping.

Ingredients

Scale
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 4 teaspoons chai spice
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar
  • 1 ½ tablespoons chai spice

Instructions

  1. In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and 4 teaspoons of chai spice.
  2. In a separate large bowl, use an electric mixer to cream the softened butter and 1 cup of granulated sugar and the light brown sugar until fluffy, about 3 minutes.
  3. Add the eggs and vanilla extract to the butter mixture.
  4. Beat the mixture for an additional 1-2 minutes until well combined.
  5. Pour the whisked dry ingredients into the butter mixture.
  6. Mix on low speed just until the flour is incorporated; do not overmix.
  7. Refrigerate the cookie dough for at least 30 minutes, or overnight.
  8. When ready to bake, preheat the oven to 350°F (175°C).
  9. For the topping, mix the ¼ cup granulated sugar and 1 ½ tablespoons chai spice in a small bowl.
  10. Scoop the dough into 1 ½ tablespoon portions.
  11. Roll each dough portion into a ball.
  12. Roll each dough ball in the chai-sugar mixture until evenly coated.
  13. Arrange the coated dough balls about 3-inches apart on a cookie sheet.
  14. Bake for 7-10 minutes, or until the edges of the cookies are just starting to turn brown.
  15. Allow the cookies to cool on the cookie sheet for several minutes.
  16. Transfer the cooled cookies to a wire cooling rack to cool completely.

Notes

Ensure butter is properly softened for best creaming results.
Do not overmix the dough once flour is added to keep cookies tender.
Chilling the dough is crucial for flavor and to prevent spreading.
Bake until edges are just golden; cookies will firm up as they cool.

Find it online: https://timelesscrumb.com/chai-cookies-recipe/