Description
These Chai Cookies are a delightful fusion of aromatic chai spices and classic buttery cookie dough, creating a perfect treat that balances warm cinnamon, cardamom, and cloves with a tender, chewy texture. Ideal for tea-time or a cozy snack, these cookies bring a comforting, spicy-sweet flavor to your kitchen.
Ingredients
Dry Ingredients
- 1 3/4 cups (210g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 2 tsp ground cardamom
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Wet Ingredients
- 100 g unsalted butter, softened to room temperature
- 3/4 cup packed light brown sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
Instructions
- Prepare Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices until well combined. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, use electric hand beaters or a stand mixer fitted with a paddle attachment to beat the softened butter and packed light brown sugar together for about 1 minute until creamy, scraping down the sides as needed to ensure even mixing.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the creamed butter and sugar mixture. Whisk together for about 20 seconds until fully incorporated.
- Incorporate Dry Ingredients: Gradually add half of the prepared dry ingredient mixture to the wet ingredients and beat until just combined. Then add the remaining flour mixture and beat until a crumbly dough begins to form.
- Form Dough Ball: Turn off the mixer and use your hands to gather the dough together, forming it into a cohesive ball in the bowl.
- Chill Dough: Transfer the dough or the entire bowl (depending on its size) to the refrigerator and chill for 15 minutes. If the bowl is too large, wrap the dough in cling film before chilling.
- Preheat Oven: While the dough chills, preheat your oven to 180ºC (356ºF). Line a baking sheet with parchment paper and set it aside.
- Shape Dough into Balls: Remove chilled dough from the refrigerator. Using a scoop or a kitchen scale, portion out 2 tablespoons or 40 grams of dough per cookie. Roll each portion into a smooth ball.
- Flatten Cookies: Place the dough balls on the prepared baking sheet and gently flatten each ball into a thick disc using the palm of your hand. Ensure about 3cm (1 inch) spacing between cookies for expansion.
- Bake: Bake the cookies for 12-14 minutes until the tops appear set with slight cracks and the edges turn lightly golden. The centers may still look a bit undercooked but will firm as they cool.
- Cool on Baking Sheet: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 10 minutes, which helps them set and makes transferring easier.
- Transfer to Wire Rack: Carefully move the cookies to a wire rack to cool completely before serving. Enjoy your warm, spiced chai cookies!
Notes
- Chilling the dough helps prevent spreading and develops better flavor.
- You can adjust the spices to suit your taste by increasing or decreasing the amounts slightly.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- For a Gluten Free version, substitute all-purpose flour with a gluten free blend.
- If the dough is too sticky after chilling, chill for a few more minutes or lightly flour your hands when shaping.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian-inspired
