Chai Cookies (Soft and Chewy!)
These chai cookies are bursting with warm, aromatic spices and bake up extra soft and chewy. Chai cookies are the perfect Christmas cookie but taste amazing any time of year!
Servings: 18 cookies
Calories: 198kcal
Ingredients
Chai Sugar (for rolling cookies in)
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspon ground cardamom
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- ⅛ teaspoon black pepper
Chai Cookies
- 2 ½ cups all-purpose flour (315g), weighed or spooned and leveled
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspon ground cloves
- ½ teaspoon ground cardamom
- ½ teaspoon salt
- ¼ teaspoon ground allspice
- ¼ teaspoon black pepper
- 1 cup butter softened
- ½ cup granulated sugar
- ½ cup brown sugar dark or light
- 1 large egg room temperature
- 2 teaspoons vanilla extract
Instructions
- Whisk together the sugar, cinnamon, ginger, cardamom, cloves, allspice, and black pepper for the chai sugar in a small mixing bowl and set aside.
- To a large mixing bowl, add the flour, baking soda, cinnamon, ginger, cloves, allspice, cardamom, black pepper, and salt, whisk until combined, and set aside.
- Add the butter to the bowl of a stand mixer fitted with the paddle attachment and mix on medium-high (6-8 on a stand mixer) for 3 to 4 minutes until light and creamy. Add both sugars and mix for an additional 3 to 5 minutes until light and fluffy.
- Add the egg and vanilla and beat on medium until thoroughly combined.
- Add the flour mixture to the bowl with the butter mixture and mix until no more streaks of dry flour are visible. Start on low speed (2-3) then gradually increase to high (7-9). Do not overmix the dough. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least one hour up to overnight.
- Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat and set it aside.
- Using a cookie scoop, scoop out 2 tablespoon-sized dough balls, roll them into neat balls with your palms, toss them in the chai sugar, and place them on the prepared baking sheet about 2 inches apart. Bake the cookies in batches on a middle oven rack for 8-10 minutes or until the edges just start to turn golden brown.
- Allow the cookies to cool for 5 minutes on the baking sheet then transfer them to a wire rack to cool completely.
Notes
- Weigh your flour properly. Use the spoon and level method or a kitchen scale. Too much flour can result in dense, dry cookies.
- Chai cookies can be stored in an airtight container at room temperature for up to a week.
Nutrition
Serving: 1cookie | Calories: 198kcal | Carbohydrates: 23.7g | Protein: 2.3g | Fat: 10.7g | Saturated Fat: 6.6g | Cholesterol: 36mg | Sodium: 144mg | Potassium: 83mg | Fiber: 0.8g | Sugar: 9.6g | Calcium: 33mg | Iron: 1mg