Chai Cookies Recipe
These Chai Cookies combine warm, aromatic spices with rich browned butter to create a uniquely flavorful and comforting treat. Infused with cinnamon, ginger, cardamom, nutmeg, and cloves, the cookies are rolled in a complementary chai spice sugar before baking until perfectly crisp on the edges and tender in the center. Perfect for chai tea lovers or anyone seeking a fragrant, spiced cookie with a buttery depth.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brown Butter Base
- 18 TBSP Unsalted butter (1 cup plus 2 tbsp)
Dry Ingredients
- 2 2/3 cups All-purpose flour
- 1 TBSP Cornstarch
- 1 tsp Baking soda
- 1 tsp Salt
- 2 tsp Ground cinnamon
- 1 tsp Ground ginger
- 1/4 tsp Ground nutmeg
- 1/2 tsp Cardamom
- 1/4 tsp Ground cloves
Wet Ingredients
- 1 1/2 cups White granulated sugar
- 2 Large eggs (room temperature)
- 1 tsp Pure vanilla extract
Chai Sugar Coating
- 1/2 cup White granulated sugar
- 1 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/4 tsp Ground nutmeg
- 1/4 tsp Cardamom
- 1/4 tsp Ground cloves
Instructions
- Brown the Butter: In a large frying pan, melt the unsalted butter over medium heat. Continue cooking the butter until the milk solids separate and the mixture turns a rich amber color, emitting a nutty aroma. Watch closely to prevent burning.
- Cool the Butter: Pour the browned butter into a bowl and allow it to cool for about 40 minutes. To speed up the process, place the bowl in the refrigerator and stir every 10 minutes until cooled.
- Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, cardamom, and ground cloves. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the cooled browned butter, 1 1/2 cups white granulated sugar, eggs, and pure vanilla extract until smooth and well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, folding gently with a baking rubber spatula until a thick dough forms.
- Preheat Oven and Prepare Sheets: Preheat your oven to 350℉ (175℃). Line two cookie sheets with parchment paper. Let the dough rest at room temperature for 10 minutes to help prevent spreading during baking.
- Prepare Chai Sugar Coating: In a separate bowl, mix together 1/2 cup white granulated sugar with cinnamon, ginger, nutmeg, cardamom, and cloves for the chai sugar coating.
- Scoop and Coat Dough: Using a large cookie scoop, portion the dough into balls. Roll each ball thoroughly in the chai sugar mixture to coat evenly.
- Bake the Cookies: Place six cookie dough balls on each prepared baking sheet, spacing them adequately. Bake for 13 to 15 minutes, or until the edges become lightly golden.
- Cool and Recoat: Let the cookies rest on the hot baking sheet for 6 minutes after baking. Then, remove from the sheet and roll the top of each cookie back into the chai sugar coating for an extra burst of flavor. Transfer to a wire rack to cool completely.
Notes
- Ensure butter is fully browned for the best flavor; don’t rush the process.
- Cooling the butter prevents the eggs from curdling when mixed.
- Resting the dough helps maintain the cookie shape and prevents excessive spreading.
- Use parchment paper to avoid sticking and for easy cleanup.
- Store cookies in an airtight container at room temperature for up to one week.
Keywords: chai cookies, spiced cookies, brown butter cookies, cinnamon cookies, ginger cookies, cardamom cookies, holiday cookies, aromatic cookies
Find it online: https://biteandenjoy.com/chai-cookies-recipe/
