Chai-Spice Sugar Cookies
These chai-spiced sugar cookies are so flavorful, chewy, and delicious. I found this recipe on America’s Test Kitchen and knew we all would love these spicy cookies and I was right. These chai-spiced sugar cookies were easy to make, smelled terrific while they baked, and tasted amazing. My kids loved them and were happy to have them as their school lunch treat this week.
How to Make Chai-Spice Sugar Cookies
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
Whisk together the flour, baking soda, baking powder, and salt until thoroughly combined. Set aside.
Place 1 1/2 cups of sugar, softened cream cheese, cinnamon, ginger, cardamom, cloves, and black pepper in a large bowl. Place the remaining 1/3 cup of sugar in a shallow dish and set aside.
Pour the warm melted butter over the sugar, cream cheese and spices then beat the mixture with a hand mixer (or whisk) until creamy and smooth. Whisk in the oil until incorporated. Add the egg, milk, and vanilla; continue to whisk until smooth.
Gradually add the flour mixture and mix with a rubber spatula until a soft homogeneous dough forms.
Portion cookie dough by using a 2 tablespoon portion scoop then roll each ball, coating them completely, in the reserved 1/3 cup of sugar. Place 12 sugar-coated dough balls evenly spaced on one of the prepared baking sheets. Using the bottom of a drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with some of the remaining sugar.
Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool the cookies on the baking sheet for 5 minutes before moving them to a wire rack to cool. Enjoy.
Equipment
Ingredients
- 2½ cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp cardamom
- ¼ tsp cloves
- Pinch of black pepper
- 1½ + ⅓ cups white sugar, divided
- 2 oz cream cheese, softened to room temperature
- 6 tbsp unsalted butter, melted & still warm
- ⅓ cup vegetable oil
- 1 large egg
- 1 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Whisk together the flour, baking soda, baking powder, and salt until thoroughly combined. Set aside.
- Place 1 1/2 cups of sugar, softened cream cheese, cinnamon, ginger, cardamom, cloves, and black pepper in a large bowl. Place the remaining 1/3 cup of sugar in a shallow dish and set aside.
- Pour the warm melted butter over the sugar, cream cheese and spices then beat the mixture with a hand mixer (or whisk) until creamy and smooth.
- Whisk in the oil until incorporated. Add the egg, milk, and vanilla; continue to whisk until smooth.
- Gradually add the flour mixture and mix with a rubber spatula until a soft homogeneous dough forms.
- Portion cookie dough by using a 2 tablespoon portion scoop then roll each ball, coating them completely, in the reserved 1/3 cup of sugar.
- Place 12 sugar-coated dough balls evenly spaced on each of the prepared baking sheets. Using the bottom of a drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with some of the remaining sugar.
- Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes.
- Cool the cookies on the baking sheet for 5 minutes before moving them to a wire rack to cool. Enjoy.
Crisp edges and chewy center…best cookies ever!
Lovely cookies I love chai !
I love sugar cookies! These sound like a great innovation!
These cookies look delicious,
Classic cookies with a bit of new spicing — good idea!
best… mae at maefood.blogspot.com
I know we would love these as well! Chai spice is the best.
oh yeah! folks can keep all the chocolate chip cookies, i’d prefer something like this any day!
I have to make these every Christmas. My family’s favorite! I double the spices. I also double the recipe each time I bake them but I wind up baking several batches for gifting. Tip: If I bake on the silicone instead of the parchment, they spread too much. Also, I use a 1 tbs. scoop and make smaller cookies.
Becky,
Thanks for your tip! I’m so happy you and your family enjoy these cookies. Thank you for taking the time to let me know.
-Pam