Description
These Chai Cookies combine warm aromatic spices like cinnamon, ginger, nutmeg, cardamom, and cloves with rich brown butter, creating a perfectly spiced, tender cookie with a delightful crisp on the edges. Rolled in a chai-spice sugar blend, they offer an addictive balance of sweetness and spice, perfect for cozy afternoons or festive occasions.
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 18 TBSP Unsalted butter (1 cup plus 2 tbsp)
- 1 1/2 cups White granulated sugar (for dough)
- 2 Large eggs (room temperature)
- 1 tsp Pure vanilla extract
Chai Sugar Coating
- 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 the Butter: In a large frying pan, melt the unsalted butter over medium heat. Continue cooking it until the milk solids separate and turn a beautiful amber color, making sure to watch carefully to avoid burning.
- Cool the Browned Butter: Pour the browned butter into a bowl and allow it to cool for about 40 minutes. To speed this up, place the bowl in the fridge and stir every 10 minutes until it reaches room temperature.
- Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, and cloves. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the cooled browned butter, 1 1/2 cups white granulated sugar, eggs, and vanilla extract until well combined.
- Combine Dough: Gradually add the sifted dry ingredients to the wet ingredients and fold using a rubber spatula until a thick dough forms.
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Let the dough rest for 10 minutes to minimize spreading during baking.
- Make Chai Sugar Coating: In a separate bowl, mix together 1/2 cup white granulated sugar, cinnamon, ginger, nutmeg, cardamom, and cloves for the sugar coating.
- Scoop and Roll Cookies: Using a large cookie scoop, portion out dough balls. Roll each dough ball thoroughly in the chai sugar coating to cover completely.
- Bake Cookies: Place six dough balls on each prepared baking sheet. Bake for 13-15 minutes, or until the edges turn a light golden color.
- Cool and Recoat: Allow the cookies to rest on the hot baking sheet for 6 minutes after baking. Then, roll the tops of the cookies again in the chai sugar mixture to enhance the spice flavor. Transfer to a wire rack to cool completely.
Notes
- Watch the butter closely while browning to prevent burning and bitter flavor.
- Resting the dough before baking helps keep the cookies from spreading too much.
- Room temperature eggs are best for proper mixing and texture.
- Use parchment paper on baking sheets for easy cleanup and to prevent sticking.
- You can store cookies in an airtight container at room temperature for up to 5 days.
