These are thick, mushy chai sugar cookies full of heat spices and topped with a festive eggnog and nutmeg glaze. They’re fast and straightforward 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, they usually’re rapidly turning into one among mine, too! Right here’s why:
- Straightforward to make. I really like recipes once I can drop the dough proper on the cookie sheet! These drop cookies require zero chilling, and no rolling or slicing. 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, despite the fact that it shares related 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!
- Good for cold climate. There’s one thing about these chai sugar cookies that makes me wish to wrap myself in a mushy 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 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 listing within the recipe card after the publish.
- Butter – Dropped at room temperature.
- Sugar and Honey – Granulated sugar and honey for additional sweetness. You could possibly substitute the honey with extra sugar or maple syrup if wanted.
- Egg – You’ll want one entire egg plus one egg yolk.
- Flour – I like to recommend all-purpose flour.
- Baking Powder – Examine the expiration date so it’s contemporary!
- Cornstarch – The “secret” ingredient that makes do-it-yourself sugar cookies ultra-tender.
- Spices – These chai sugar cookies use a warming mixture of floor cinnamon, cardamom, ginger, allspice, and cloves. If in case you 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 comprised of powdered sugar (you should definitely sift out any lumps), entire milk (or egg nog), and floor (or contemporary) nutmeg.
This can be 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, observe the steps beneath. 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, regularly 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. While you’re prepared to complete the cookies, whisk powdered sugar with nutmeg and your alternative 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 Suggestions
- Baking occasions fluctuate. The precise time it takes these chai sugar cookies to achieve soft-baked perfection will depend on your oven, so verify them on the earliest steered 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.
- Regulate the consistency of the icing. In case your icing appears 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 precise consistency for spreading.
The way to Retailer
- At room temperature. Retailer these chai sugar cookies hermetic for as much as 5 days at room temperature. You may maintain them within the fridge, however I recommend that you just 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, mushy chai sugar cookies are full of heat spices and topped with a festive eggnog and nutmeg glaze. Good for fall and winter baking!
- 10 tablespoons butter, room temperature
- 1 cup granulated sugar
- 2 tablespoons honey
- 1 giant 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 entire 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 gentle and fluffy, 2 – 3 minutes. Add within the egg, egg yolk, and honey, and blend for 30 seconds till mixed, scraping the edges of the bowl as needed.
- Flip the mixer to low velocity and regularly 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 all the way 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 must be thick, however spreadable.
- Unfold every cooled cookie with a couple of teaspoon of the icing simply over the middle, leaving the perimeters of the cookie freed from glaze.
- Sprinkle with a little bit of contemporary 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.