These are thick, gentle chai sugar cookies crammed with heat spices and topped with a festive eggnog and nutmeg glaze. They’re fast and simple to make, excellent for sweater climate!
If you happen to 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, crammed with 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, they usually’re shortly turning into one in all mine, too! Right here’s why:
- Straightforward 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 chopping. Simply combine up the candy, spiced cookie dough, and it’s able to bake.
- Candy, warming spice. Chai taste is a bit more complicated than, say, pumpkin spice, regardless that it shares related components. The addition of cardamom makes chai spice tremendous fragrant, candy, and spicy. If you happen to 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 gentle knit sweater and hearken to Folklore on repeat. They’re excellent 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 traditional soft 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.
Try my notes right here, and scroll to the printable components record within the recipe card after the put up.
- Butter – Dropped at room temperature.
- Sugar and Honey – Granulated sugar and honey for further sweetness. You might 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 – Examine the expiration date so you understand 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. You probably have pumpkin pie spice, use it rather than the person spices and easily add in cardamom. You too can purchase a ready-to-use chai spice mix from the grocery retailer.
- Icing – I frost these sugar cookies with a easy icing created from powdered sugar (you should definitely 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 less complicated to cream with the sugar, and the dough comes collectively rather more easily. Then, comply with the steps beneath. Consult 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 middle. 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. Whenever 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 somewhat nutmeg, and voila!
Recipe Ideas
- Baking occasions differ. The precise time it takes these chai sugar cookies to succeed in soft-baked perfection is dependent upon your oven, so test them on the earliest prompt 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, powerful sugar cookies. Combine till the moist and dry components simply come collectively.
- Regulate the consistency of the icing. In case your icing appears to be like a bit thick, skinny it out with further liquid, like milk or eggnog. If it’s too skinny, add extra powdered sugar, somewhat at a time, to get it to the fitting consistency for spreading.
The best way to 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 just carry the cookies again to room temperature for serving.
- Freeze. Hold the frosted or unfrosted sugar cookies frozen hermetic for as much as 2 months. Thaw the cookies at room temperature.
Description
These thick, gentle chai sugar cookies are crammed with 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 mandatory.
- Flip the mixer to low pace 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 sides 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 must be thick, however spreadable.
- Unfold every cooled cookie with a couple of teaspoon of the icing simply over the middle, leaving the sides 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.
