Chai Cookies Recipe
Delight in these aromatic and spiced Chai Cookies combining warm spices like cinnamon, ginger, cardamom, and cloves with rich browned butter for a unique and flavorful treat. Perfectly soft and chewy with a crispy spiced sugar coating, these cookies capture the essence of chai in every bite.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
Butter and Wet Ingredients
- 18 tbsp Unsalted butter (1 cup plus 2 tbsp)
- 1 1/2 cups White granulated sugar
- 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: In a large frying pan, melt the butter over medium heat. Allow it to cook until the milk solids separate and turn an amber color, creating brown butter. Watch carefully to avoid burning.
- Cool: Pour the browned butter into a bowl and let it cool for about 40 minutes. To speed cooling, place it in the fridge 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 aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the cooled browned butter, 1 1/2 cups granulated sugar, eggs, and vanilla extract until well combined.
- Combine: Add the dry ingredients to the wet ingredients and fold gently using a rubber spatula until just combined. The dough will be thick.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper. Let the dough rest for 10 minutes to minimize spreading during baking.
- Prepare Coating: In a small bowl, mix together the 1/2 cup granulated sugar with cinnamon, ginger, nutmeg, cardamom, and cloves to create the chai sugar coating.
- Scoop and Coat: Using a large cookie scoop or spoon, portion out dough balls. Roll each ball thoroughly in the chai sugar mixture to coat completely.
- Bake: Place about 6 dough balls per cookie sheet to allow space for spreading. Bake for 13-15 minutes, or until the cookie edges turn a light golden color.
- Cool and Re-coat: Let the cookies sit on the hot pans for 6 minutes after baking. Then, remove and roll the top of each warm cookie once more in the chai sugar for an extra spiced layer. Transfer to a wire rack to cool completely.
Notes
- Allowing the browned butter to cool fully before mixing prevents the eggs from cooking during mixing.
- Resting the dough before baking helps maintain the cookie shape and prevents excessive spreading.
- Using room temperature eggs helps create an even and smooth dough texture.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- You can freeze dough balls before baking; thaw slightly and then bake as directed.
Keywords: chai cookies, spiced cookies, brown butter cookies, cinnamon cookies, ginger cookies, cardamom cookies, aromatic cookies
Find it online: https://leofoster.com/chai-cookies-recipe/
