Chai Spiced Cookies
Pillowy soft Chai Spiced Cookies are deliciously fragrant and soft. Infused warm chai spices and only 15 minutes of chill time!
Servings 12 cookies
Calories 178kcal
Ingredients
- 1 1/2 cups (225g) all purpose flour, scoop & leveled
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine salt, or Kosher 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
- 100 g unsalted butter, softened to room temperature
- 3/4 cup lightly packed brown sugar, not dark brown sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
Instructions
- To a medium-sized mixing bowl, add flour, baking powder, baking soda, salt, and all the spices. Whisk until well combined. Set aside.
- In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter to the bowl.
- Beat butter for a few seconds until it turns creamy.
- Add brown sugar and beat with the butter for 1 minute, scraping down the sides as needed.
- Add egg and vanilla, and whisk for 20 seconds until well combined.
- Add half of the flour mixture and beat until just combined.
- Add the remaining flour mixture and beat until a crumbly dough forms.
- Turn off the beater and gather the dough together using your hands to form a ball of dough.
- Transfer the bowl with the dough inside to the refrigerator to chill for 15 minutes. TIP: if your bowl is too large for the fridge, wrap just the dough in cling/saran wrap and chill in the fridge.
- While the dough is chilling, preheat oven to 180ºC (356ºF) and line a baking sheet with parchment paper, and set aside.
- Remove the dough from the fridge.
- To form cookies, scoop up 2 tablespoons of dough, or weigh out 40g (1.4oz) per cookie and roll it into a smooth ball.
- Place onto the lined sheet and flatten it down slightly using the palm of your hand into a thick disc.
- Repeat with remaining cookie dough, leaving a small 3cm (1-inch) gap between each to allow for slight spreading.
- Bake for 12-14 minutes or until the tops look set with slight cracks and the edges are lightly golden. TIP: the cookies may still look undercooked on top but they'll firm up and set while cooling on the baking sheet.
- Remove and cool cookies on the sheet for 10 minutes.
- Gently transfer to a wire rack to cool completely.
- Enjoy!
- Store in a sealed airtight container, at room temperature for 4-6 days.
Notes
Before starting, bring your butter and egg to room temperature. This ensures they emulsify properly with the rest of the ingredients.
You will need to bring the dough together using your hands after beating in the flour.
Only flatten the cookies, halfway, like a thick disc, not completely flattened. The cookies do spread slightly and puff up.
Allow cookies to cool on the baking tray for 10 minutes before transferring them to the wire rack. They're delicate when still warm.
For detailed freezing instructions, refer to the blog post.
Nutrition
Calories: 178kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 105mg | Potassium: 84mg | Fiber: 1g | Sugar: 13g | Vitamin A: 230IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg