Chai Cookies
Spicy, buttery Chai Cookies with a delightful blend of cinnamon, cardamom, and cloves. Easy to make and perfect for holiday baking!
Servings 12 cookies
Calories 178kcal
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
- 100 g unsalted butter, softened to room temperature
- 3/4 cup packed light brown sugar, how to measure brown sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
Instructions
- Prepare Dry Ingredients: In a medium-sized mixing bowl, add flour, baking powder, baking soda, salt, and all the spices. Whisk until well combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, use electric hand beaters or a stand mixer with the paddle attachment. Add the softened butter and brown sugar, then beat for 1 minute until the mixture becomes creamy, scraping down the sides as needed.
- Add Egg and Vanilla: Add the egg and vanilla extract, whisk for 20 seconds until well combined.
- Incorporate Dry Ingredients: Add half of the flour mixture and beat until just combined. Add the remaining flour mixture and beat until a crumbly dough forms.
- Form Dough Ball: Turn off the beater and gather the dough together using your hands to form a ball of dough.
- Chill Dough: Transfer the bowl with the dough to the refrigerator to chill for 15 minutes. Tip: If your bowl is too large for the fridge, wrap just the dough in cling film and chill it in the fridge.
- Preheat Oven: While the dough is chilling, preheat the oven to 180ºC (356ºF) and line a baking sheet with parchment paper. Set aside.
- Shape Dough into Balls: Remove the dough from the fridge. Scoop up 2 tablespoons of dough (or weigh out 40g per cookie) and roll it into a smooth ball.
- Flatten Cookies: Place the dough balls onto the lined baking sheet and flatten them slightly using the palm of your hand to form a thick disc. Repeat with the remaining dough, leaving a small 3cm (1-inch) gap between each cookie.
- Bake: 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 slightly undercooked on top but will firm up while cooling on the baking sheet.
- Cool on Baking Sheet: Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes.
- Transfer to Wire Rack: Gently transfer the cookies to a wire rack to cool completely. Enjoy!
Notes
Store: Keep cookies in an airtight container at room temperature for up to 1 week.
Freeze: Arrange cooled cookies in a single layer in a freezer-safe container with parchment paper between layers. Freeze for up to 2 months. Thaw at room temperature before serving.
Freeze: Arrange cooled cookies in a single layer in a freezer-safe container with parchment paper between layers. Freeze for up to 2 months. Thaw at room temperature before serving.
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