Description
These chai cookies are irresistibly chewy, infused with warm fall spices and rich brown butter, then delicately rolled in a fragrant spiced sugar coating. Perfectly balancing aromatic spices like cinnamon, cardamom, and cloves, these cookies evoke the cozy essence of chai tea and make a delightful treat for the autumn and holiday seasons.
Ingredients
For the Spiced Sugar
- 6 tbsp (75 g) granulated white sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground allspice
- 1/8 tsp ground nutmeg
- 1/4 tsp ground cardamom
- Pinch of ground cloves
For the Chai Cookies
- 1 1/4 cups (280 g) unsalted butter
- 2 cups (250 g) all purpose flour, spooned and leveled
- 1 tbsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups (275 g) light brown sugar
- 4 egg yolks, at room temperature
- 2 tsp vanilla extract
- 1/2 tbsp heavy cream
- 1/2 tbsp molasses
Instructions
- Make the Spiced Sugar: In a bowl, combine the granulated white sugar with cinnamon, ginger, allspice, nutmeg, cardamom, and cloves. Whisk thoroughly until the mixture is evenly blended. Set aside for rolling the cookie dough later.
- Brown the Butter: Place the butter in a pot over medium heat. Allow it to melt and then simmer until foamy and emitting a nutty aroma with a browned color, approximately 5-8 minutes. Remove from heat and transfer to a small bowl. Refrigerate until the butter solidifies but remains malleable.
- Prepare to Bake: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking soda, baking powder, and salt. Set aside this spiced flour mixture.
- Cream Butter and Sugar: Using an electric mixer on high speed, whip the cooled brown butter until fluffy, about 1 minute. Add in the light brown sugar and continue mixing on high until fully creamed, roughly 2 minutes.
- Add Wet Ingredients: Incorporate the egg yolks, vanilla extract, heavy cream, and molasses into the butter-sugar mixture. Mix on medium speed for about one minute until pale and fluffy. Be sure to scrape down the sides of the bowl to ensure everything is fully combined.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients. Mix on low speed just until combined to form the cookie dough.
- Form Cookies: Using a 2 tablespoon cookie scoop, portion the dough into 22 equal parts. Roll each portion into a ball, then roll the balls in the prepared spiced sugar mixture to coat evenly.
- Bake: Place 8 cookie dough balls at a time on a parchment-lined baking sheet, spacing them appropriately. Bake at 350°F for 11-12 minutes until edges are set but centers remain chewy.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Serve once cooled and enjoy the warm spices and chewy texture.
Notes
- Brown butter adds a rich, nutty depth to these cookies; be careful not to burn it.
- Make sure the brown butter is cooled yet still pliable before mixing; this helps achieve the perfect cookie texture.
- Rolling the dough in spiced sugar before baking enhances the chai spice flavor and gives a subtle crunchy exterior.
- Use room temperature egg yolks for better integration into the dough.
- Cookies can be stored in an airtight container for up to 5 days to maintain freshness.
- For a vegan adaptation, substitute butter and heavy cream with plant-based alternatives and use a flax egg instead of yolks.
