Yield: 36 cookies
Chai Cookies
Prep Time
15 minutes
Cook Time
7 minutes
Total Time
22 minutes
These soft chai spice cookies are like the bestsnickerdoodles combined with your favorite fall flavors! It uses a homemade chai spice mix to create a warm and comforting cookie.
Ingredients
For the Cookies
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 4 teaspoons chai spice
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
For the Topping
- ¼ cup granulated sugar
- 1 ½ tablespoons chai spice
Instructions
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and chai spice.
- In a separate large bowl, use an electric mixer to cream butter and sugar until fluffy, about 3 minutes. Add eggs and vanilla and beat an additional 1-2 minutes.
- Pour the dry ingredients into the butter mixture and mix on low speed just until the flour is incorporated. Do not overmix.
- Refrigerate the dough for at least 30 minutes, or overnight.
- When ready to bake, preheat the oven to 350°F.
- For the topping, mix the granulated sugar and chai spice in a small bowl.
- Scoop the dough into 1 ½ tablespoon scoops and roll each into a ball. Roll the ball in the chai-sugar
mixture. - Arrange about 3-inches apart on a cookie sheet. Bake for 7-10 minutes, or until the edges of the cookies are just starting to turn brown.
- Allow to cool on the cookie sheet for several minutes, then transfer to a wire cooling rack.
Notes
- Chai Spice- use our homemade chai spice mix for baking!
- How do I store the chai cookies? Store your chai cookies in an airtight container at room temperature, and they will stay soft and fresh for up to 7 days!
- Is it necessary to refrigerate the dough? Refrigerating cookie dough solidifies the fat and reduces moisture in the dough. This results in a cookie that has more concentrated flavor, less spread, giving you a great tasting cookie with a soft, chewy texture.
- Why didn’t my cookies spread properly? Over measuring your flour will result in a cookie that remains in a ball. If measuring with a cup, spoon the flour into to the cup then level it off, instead of scooping your flour. If your baking soda is old then the cookies will spread too much and they will be flat. Chilling the dough is an important step in helping the cookies spread properly.
- Can I freeze the cookies? Baked cookies placed in a freezer-safe container and kept in the freezer for up to 2 months. You can also freeze cookie dough balls. Thaw them in the refrigerator, roll in chai sugar, and bake according to recipe instructions.
- Why are my cookies hard? It is important to remove your cookies from the oven when they are still slightly undercooked, to help them to be soft. Bake until the outside edges have just started to brown and the inside looks slightly wet.
Nutrition Information:
Yield:
36Serving Size:
1 cookieAmount Per Serving: Calories: 121Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 58mgCarbohydrates: 17gFiber: 0gSugar: 9gProtein: 1g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.