Description
These Chai Cookies are warm, spiced treats infused with traditional chai spices and browned butter for a rich, aromatic flavor. Crispy on the edges and soft in the center, they’re rolled in a spiced sugar blend that gives every bite a burst of chai-inspired sweetness. Perfect for tea time or cozy gatherings, these cookies combine the comforting scents of cinnamon, ginger, cardamom, and cloves into a delightful baked treat.
Ingredients
Butter and Wet Ingredients
- 18 TBSP Unsalted butter (1 cup plus 2 tbsp)
- 2 Large eggs (room temperature)
- 1 tsp vanilla bean paste
Dry Ingredients for Dough
- 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
- 1/2 tsp Cardamom
- 1/4 tsp Ground cloves
- 1 1/2 cups White granulated sugar
Spiced Sugar Coating
- 1/2 cup White granulated sugar
- 1 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/4 tsp Cardamom
- 1/4 tsp Ground cloves
Instructions
- Heat Butter: In a large frying pan, melt the unsalted butter over medium heat. Continue cooking it until the milk solids separate and turn a deep amber color, forming brown butter. Be attentive to avoid burning.
- Cool Butter: Pour the browned butter into a bowl and allow it to cool for around 40 minutes. To speed up the process, place the bowl in the fridge and stir every 10 minutes until it’s cooled to room temperature.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, baking soda, salt, ground cinnamon, ground ginger, cardamom, and ground cloves. Set this dry mixture aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the cooled brown butter, white granulated sugar, eggs, and vanilla bean paste until smooth and well combined.
- Combine Dry and Wet Ingredients: Add the sifted dry ingredients into the wet mixture. Using a baking rubber spatula, gently fold and mix everything until just combined forming a thick dough.
- Preheat Oven: Set your oven to 350°F (175°C). Line two cookie sheets with parchment paper to prevent sticking.
- Rest Dough: Let the dough rest for 10 minutes at room temperature. This step helps prevent excess spreading during baking.
- Prepare Spiced Sugar Coating: In a separate bowl, combine the sugar, cinnamon, ginger, cardamom, and cloves for the chai sugar coating. Mix well.
- Scoop and Roll Dough Balls: Using a large cookie scoop, portion out the dough. Roll each dough ball in the chai spiced sugar mixture evenly to coat.
- Arrange and Bake: Place six cookie dough balls on each prepared cookie sheet, spacing them apart. Bake in the preheated oven for 13-15 minutes, or until the edges are lightly golden.
- Cool on Pan: Remove the cookie sheets from the oven and let the cookies sit on the hot pans for 6 minutes, allowing them to set.
- Final Sugar Coat: After the initial cooling on the pan, roll the top of each cookie again in the chai sugar mixture to enhance the spiced crust.
- Cool Completely: Transfer the cookies to a wire rack and allow them to cool fully before serving or storing.
Notes
- Using brown butter adds a nutty richness that complements chai spices beautifully.
- Resting the dough before baking helps control spreading for thicker, chewier cookies.
- Room temperature eggs ensure a smoother, more even dough consistency.
- Make sure to watch the butter carefully while browning so it doesn’t burn.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies pair excellently with hot tea or coffee for a cozy treat.
