Ingredients
Spiced Sugar
- 6 tbsp (75 g) granulated white sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground allspice
- 1/4 tsp ground cardamom
- Pinch of ground cloves
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 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 bean paste
- 1/2 tbsp heavy cream
- 1/2 tbsp molasses
Instructions
- Prepare the Spiced Sugar: Add the granulated sugar, cinnamon, ginger, allspice, cardamom, and cloves to a bowl. Whisk to combine evenly and set aside for later use.
- Brown the Butter: Place the unsalted butter in a pot and heat over medium heat until melted and simmering. Continue to simmer until the butter becomes foamy, emits a nutty aroma, and turns brown, approximately 5 to 8 minutes. Remove the pot from heat and transfer the browned butter into a small bowl. Refrigerate the butter until it is completely cooled and solid but still soft enough to work with.
- Preheat and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cinnamon, ginger, allspice, cardamom, cloves, baking soda, baking powder, and salt. Set this dry mixture aside.
- Cream Brown Butter and Sugar: In a large bowl, use an electric mixer on high speed to whip the cooled brown butter until fluffy, about 1 minute. Add the light brown sugar and mix on high speed until the mixture is well creamed together, approximately 2 minutes. A stand mixer fitted with a paddle attachment may also be used for this step.
- Add Egg Yolks and Flavorings: Add the egg yolks, vanilla bean paste, heavy cream, and molasses to the creamed butter and sugar mixture. Mix on medium speed for about 1 minute until the mixture becomes pale and fluffy, scraping down the sides of the bowl as needed to ensure even mixing.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture and mix on low speed just until combined, ensuring a uniform dough without overmixing.
- Shape and Coat Dough Balls: Using a 2-tablespoon cookie scoop, portion the dough into 22 equal-sized amounts. Roll each portion into a smooth ball. Then, roll each dough ball in the previously prepared spiced sugar mixture until fully coated.
- Arrange and Bake: Place the coated cookie dough balls on the prepared baking sheets, spacing them sufficiently apart to allow for spreading. Bake 8 cookies at a time in the preheated oven for 11 to 12 minutes, or until edges are set and tops look slightly cracked.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up. Then transfer them to a wire rack to cool completely before serving to preserve their texture and flavor.
Notes
- Ensure the brown butter is cooled and solid but still malleable to achieve the best texture in your dough.
- Using vanilla bean paste provides a more intense vanilla flavor compared to extract; however, vanilla extract can be substituted if needed.
- The cookie dough can be refrigerated for up to 24 hours before baking to develop deeper flavors.
- If you don’t have all the spices, cinnamon and cardamom are the most essential for chai flavor.
- For even baking, bake cookies in batches as recommended to avoid overcrowding the baking sheet.
- Prep Time: 20 minutes
- Cook Time: 21 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
