Imagine a snickerdoodle but ten times better. That’s what these chai spiced sugar cookies taste like. They have that fun sugar coating that snickerdoodles have but they have a little more oomph. The ginger, cardamon, and black pepper help give these cookies the classic chai spiced feeling a chai latte would give you.
These cookies were a hit! I bought them into work and I only heard good things about them. Make sure you keep them in an airtight container. They chewy texture is amazing and you don’t want to lose that after a day. I still have some – a few days after baking – and they are just as chewy as when they came out of the oven. I decided to omit the black pepper because my mill doesn’t grind the corns fine enough. However, I would suggest adding it once because black pepper gives a nice heat to chai flavored goods.
These would be great as a holiday cookie to give. They are really quick to whip up – you don’t even need to let the dough chill! Once you have the array of spices, everything else you should already have on hand. The spiced sugar mixture is also great in coffee, and you might have a little extra after rolling your cookies. Leave a comment below if you have any questions about the recipe!
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups sugar
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon finely ground black pepper
- 1/4 teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 egg, room temperature
- 1/2 teaspoon vanilla extract
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In one bowl, sift together the flour, baking soda, baking powder, and salt.
- In another bowl, combine the sugar, cinnamon, cardamon, ginger, allspice, black pepper, and cloves until uniform in color. Reserve 1/4 cup of sugar mixture to coat cookies.
- Cream the butter and remaining spiced sugar until light and fluffy, about two minutes.
- Beat in the egg and vanilla extract, mixing until fully incorporated. Slowly add the dry ingredients and mix until just combined.
- Using a #30 or #40 ice cream scoop, scoop out mounds of dough. Roll into a ball and then roll through reserved spice sugar. Place one inch apart on the prepared baking sheet.
- Bake until puffed, golden, and the surface starts to crack, about 8 to 10 minutes for smaller cookies and 12 to 14 minutes for larger cookies.
- Remove cookies from oven. Allow cookies to cool on baking sheet for two minutes, then transfer to a cooling rack until completely cool.
Yields about 20 cookies with a #30 scoop (2 tbsp), 2-3 dozen with a #40 (1.5 tbsp). Cookies keep for a few days in an airtight container.
Recipe from James Beard Foundation.