These are thick, delicate chai sugar cookies full of heat spices and topped with a festive eggnog and nutmeg glaze. They’re fast and simple to make, good for sweater climate!
In case you love baking with heat chai spices, try my chai shortbread and chai Dutch apple pie, too.
These soft-baked chai sugar cookies are much like snickerdoodles, full of a mixture of cozy cinnamon and cardamom with a handful of different warming spices. The glaze is simply candy sufficient with hints of nutmeg. The story goes that these are Taylor Swift’s favourite cookies, and so they’re shortly turning into certainly one of mine, too! Right here’s why:
- Simple to make. I really like recipes after I can drop the dough proper on the cookie sheet! These drop cookies require zero chilling, and no rolling or reducing. Simply combine up the candy, spiced cookie dough, and it’s able to bake.
- Candy, warming spice. Chai taste is a bit more advanced than, say, pumpkin spice, regardless that it shares comparable components. The addition of cardamom makes chai spice tremendous fragrant, candy, and spicy. In case you love a chai latte, wait till you’ve baked it right into a cookie!
- Excellent for cold climate. There’s one thing about these chai sugar cookies that makes me need to wrap myself in a delicate knit sweater and take heed to Folklore on repeat. They’re good for fall baking, and I’ve been loving them within the wintertime, too. I swap the milk within the glaze with eggnog for a festive season model.
Substances You’ll Want
The dough for these chai sugar cookies is sort of a cross between my chewy brown sugar cookies and my favourite basic delicate sugar cookies. These cookies are made with white sugar however with an additional egg yolk for richness, together with chai spices and some different key components.
Take a look at my notes right here, and scroll to the printable components listing within the recipe card after the publish.
- Butter – Delivered to room temperature.
- Sugar and Honey – Granulated sugar and honey for additional sweetness. You would substitute the honey with extra sugar or maple syrup if wanted.
- Egg – You’ll want one complete egg plus one egg yolk.
- Flour – I like to recommend all-purpose flour.
- Baking Powder – Verify the expiration date so you already know it’s recent!
- Cornstarch – The “secret” ingredient that makes home made sugar cookies ultra-tender.
- Spices – These chai sugar cookies use a warming mixture of floor cinnamon, cardamom, ginger, allspice, and cloves. In case you have pumpkin pie spice, use it instead of the person spices and easily add in cardamom. You may as well purchase a ready-to-use chai spice mix from the grocery retailer.
- Icing – I frost these sugar cookies with a easy icing produced from powdered sugar (remember to sift out any lumps), complete milk (or egg nog), and floor (or recent) nutmeg.
It is a fast reminder to take your butter out of the fridge ~half-hour earlier than you get began in your cookies! Softened butter is simpler to cream with the sugar, and the dough comes collectively far more easily. Then, comply with the steps under. Discuss with the recipe card for the printable instructions.
- Combine the dry components. First, take out a bowl and whisk collectively the flour, baking powder, cornstarch, spices, and a pinch of salt.
- Beat the moist components. Subsequent, cream the butter and sugar in a separate bowl. Add the egg, egg yolk, and honey, and blend till that’s mixed.
- Make the dough. Now, step by step beat the dry components into the moist components to type the dough.
- Portion the cookies. Use a medium cookie scoop to drop parts of dough onto a lined baking sheet. Then, gently press the tops of the cookies to flatten them, just a bit.
Bake. Bake at 350ºF for 12-14 minutes till the sugar cookies are golden brown on the edges and simply set within the heart. Cool the cookies on the baking sheet for a few minutes after which transfer them to a wire rack. They’ll want to chill utterly earlier than you frost them.
- Make the nutmeg icing. If you’re prepared to complete the cookies, whisk powdered sugar with nutmeg and your selection of milk or eggnog.
- Ice the cookies. As soon as the frosting is easy and spreadable, unfold it over every cookie. Sprinkle on a little bit nutmeg, and voila!
Recipe Ideas
- Baking instances range. The precise time it takes these chai sugar cookies to achieve soft-baked perfection is dependent upon your oven, so verify them on the earliest recommended baking time and go from there. These cookies are prepared to come back out once they’re set within the center and golden on the edges.
- Don’t overmix the cookie dough. An excessive amount of mixing overdevelops the gluten within the cookie dough, resulting in dense, robust sugar cookies. Combine till the moist and dry components simply come collectively.
- Modify the consistency of the icing. In case your icing seems a bit thick, skinny it out with additional liquid, like milk or eggnog. If it’s too skinny, add extra powdered sugar, a little bit at a time, to get it to the suitable consistency for spreading.
How you can Retailer
- At room temperature. Retailer these chai sugar cookies hermetic for as much as 5 days at room temperature. You possibly can maintain them within the fridge, however I counsel that you simply deliver the cookies again to room temperature for serving.
- Freeze. Preserve the frosted or unfrosted sugar cookies frozen hermetic for as much as 2 months. Thaw the cookies at room temperature.
Description
These thick, delicate chai sugar cookies are full of heat spices and topped with a festive eggnog and nutmeg glaze. Excellent for fall and winter baking!
- 10 tablespoons butter, room temperature
- 1 cup granulated sugar
- 2 tablespoons honey
- 1 massive egg, plus 1 egg yolk
- 2 teaspoons baking powder
- 1 teaspoon cornstarch
- 1 teaspoon kosher salt
- 2 teaspoons floor cinnamon
- 1 teaspoon floor cardamom
- 1 teaspoon floor ginger
- 1/2 teaspoon floor allspice
- 1/2 teaspoon floor cloves
- 2 cups plus 2 tablespoons all-purpose flour
Icing:
- 1 1/2 cups sifted powdered sugar
- 1/4 teaspoon floor nutmeg
- 3 tablespoons complete milk or eggnog
- Cookies: Preheat the oven to 350 levels F. Line a baking sheet with parchment paper and put aside.
- In a medium bowl, whisk collectively the flour, baking powder, cornstarch, salt, cinnamon, cardamom, allspice, ginger, and cloves.
- Within the bowl of your stand mixer fitted with the paddle attachment, combine the butter and sugar till mild and fluffy, 2 – 3 minutes. Add within the egg, egg yolk, and honey, and blend for 30 seconds till mixed, scraping the perimeters of the bowl as crucial.
- Flip the mixer to low velocity and step by step add within the flour combination till simply mixed.
- Utilizing a medium (2-tablespoon-sized) cookie scoop, portion out the dough onto the ready baking sheet, gently urgent the scoops right down to flatten barely.
- Bake for 12 to 14 minutes or till the cookies are simply set and the perimeters are golden brown. Cool cookies on baking sheet for two minutes then switch to a wire cooling rack to chill utterly.
- Icing: In a medium bowl, whisk collectively powdered sugar, nutmeg, and milk (or egg nog). Icing ought to be thick, however spreadable.
- Unfold every cooled cookie with a few teaspoon of the icing simply over the middle, leaving the perimeters of the cookie freed from glaze.
- Sprinkle with a little bit of recent nutmeg if desired.
Notes
- Retailer hermetic at room temperature for as much as 5 days. Freeze hermetic for as much as 2 months. Thaw at room temperature.
