Chai Cookies
These are the best chai cookies! They are super chewy cookies, made with warm fall spices and brown butter, and rolled in spiced sugar. They're the perfect cookie for fall and the Christmas holiday season!
Ingredients
For the Spiced Sugar
- 6 tablespoon (75 g) granulated white sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- pinch of ground cloves
For the Chai Cookies
- 1 ¼ cups (280 g) unsalted butter
- 2 cups (250 g) all purpose flour, spooned and leveled
- 1 tablespoon ground cinnamon
- 1 ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups (275 g) light brown sugar
- 4 egg yolks, at room temprature
- 2 teaspoon vanilla
Instructions
For the Spiced Sugar
- Add the granulated white sugar, cinnamon, ginger, allspice, nutmeg, cardamom and cloves to a bowl. Whisk to combine.6 tablespoon (75 g) granulated white sugar, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground allspice, ⅛ teaspoon ground nutmeg, ¼ teaspoon ground cardamom, pinch of ground cloves
For the Chai Cookies
- Add the butter to a pot and heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is foamy, giving off a nutty scent and has browned. The whole process should take about 5-8 minutes. Remove the butter from the heat and transfer it to a small bowl. Pop it in the fridge and allow it to cool completely until it is solid but still malleable.1 ¼ cups (280 g) unsalted butter
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking soda, baking powder and salt. Then set aside the flour mixture.2 cups (250 g) all purpose flour, spooned and leveled, 1 tablespoon ground cinnamon, 1 ½ teaspoon ground ginger, ½ teaspoon ground allspice, ½ teaspoon ground nutmeg, 1 teaspoon ground cardamom, ¼ teaspoon ground cloves, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large bowl whip the cooled brown butter with an electric mixer on high speed until it is fluffy, about 1 minute. Then add in the brown sugar and mix on high speed until creamed together, about 2 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment.)1 ¼ cups (275 g) light brown sugar
- Add in the egg yolks and vanilla and mix for one minute on medium speed until pale and fluffy. Scrape the sides of the bowl as necessary.4 egg yolks, at room temprature, 2 teaspoon vanilla
- Add the dry ingredients to the wet ingredients and combine on low speed.
- Scoop the dough into 22 portions with a 2 tablespoon cookie scoop, then roll into balls. Roll the cookie dough balls in the spiced sugar mixture.
- Transfer the cookie dough to a parchment paper lined baking sheet. Bake 8 cookies at a time, for 11- 12 minutes.
- Let the cookies cool for 5 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely. Then serve!
Tried this recipe?Let us know how it was!