Chai Cookies Recipe
Chai Cookies are a delightful, spiced sugar cookie featuring rich brown butter and a blend of chai spices infused twice for an intense chai latte flavor without the tea. These cookies are perfect for chai lovers looking for a cozy, aromatic treat with warm spices like cinnamon, ginger, cardamom, nutmeg, and cloves.
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 18 minutes
- Yield: 17 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 18 TBSP Unsalted butter (1 cup plus 2 tbsp)
- 2 2/3 cups All-purpose flour
- 1 TBSP Cornstarch
- 1 tsp Baking soda
- 1 tsp Salt
- 2 tsp Ground cinnamon
- 1 tsp Ground ginger
- 1/4 tsp Ground nutmeg
- 1/2 tsp Cardamom
- 1/4 tsp Ground cloves
- 1 1/2 cups White granulated sugar
- 2 Large eggs (room temperature)
- 1 tsp Pure vanilla extract
Chai Sugar
- 1/2 cup White granulated sugar
- 1 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/4 tsp Ground nutmeg
- 1/4 tsp Cardamom
- 1/4 tsp Ground cloves
Instructions
- Heat: In a large frying pan, melt the butter over medium heat. Continue cooking the butter until the milk solids separate and turn an amber brown color, creating brown butter with nutty brown flecks. Watch carefully to prevent burning.
- Cool: Pour the browned butter into a bowl and let it cool for 40 minutes. To speed cooling, place the bowl in the refrigerator and stir every 10 minutes until it reaches room temperature.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, and cloves. Set this mixture aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk the cooled browned butter, white granulated sugar, eggs, and pure vanilla extract until smooth and combined, incorporating the flavorful brown butter flecks.
- Combine: Gradually add the dry ingredients to the wet ingredients and fold with a baking spatula until a thick dough forms.
- Preheat Oven: Preheat the oven to 350°F (177°C) and line two cookie sheets with parchment paper. Let the dough rest for 10 minutes to allow the gluten to relax, helping to control spreading during baking.
- Prepare Chai Sugar: In a small bowl, mix together sugar, cinnamon, ginger, nutmeg, cardamom, and cloves to make the spiced coating for the cookies.
- Scoop: Using a large cookie scoop, form the dough into balls. Roll each dough ball thoroughly in the chai spiced sugar to coat.
- Bake: Place 6 cookie dough balls on each prepared cookie sheet spaced adequately apart. Bake in the preheated oven for 13-15 minutes or until the edges turn lightly golden brown.
- Cool on Pan: Remove the cookie sheets from the oven and let the cookies sit on the hot pan for 6 minutes to firm up.
- Final Coating and Cool: While still warm, roll the tops of the cookies back into the chai spiced sugar for an extra layer of flavor. Transfer the cookies to a wire rack to cool completely.
Notes
- Flour – Spoon and level for accurate measurement or use a kitchen scale to avoid compacting the flour, which can affect cookie texture.
- High Altitude Baking – If baking at high altitude, add an extra 2 TBSP of flour to help control spreading.
- Dairy – Remove butter and eggs from the refrigerator 2 hours before baking to reach room temperature for better mixing.
- Watch Brown Butter Closely – Brown butter can go from perfect to burnt quickly, so monitor closely and remove from heat once amber brown spots appear.
Keywords: chai cookies, brown butter cookies, chai spice cookies, spiced sugar cookies, autumn cookies, cinnamon cookies, easy dessert
Find it online: https://cheflenacooks.com/chai-cookies-recipe/
