Ingredients
Equipment
Method
- Make the Chai Spice Blend: In a small bowl, whisk together the 2 tsp cinnamon, cardamom, ginger, allspice, cloves, and black pepper. Set aside.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and your homemade chai spice blend.
- Cream Butter and Sugars: In a separate large bowl using a stand mixer or hand mixer, beat the softened butter, 1 cup granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg and vanilla extract until just combined.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Chill the Dough: Cover the bowl and chill in the refrigerator for at least 60 minutes or up to 3 days.
- Preheat and Prep: When ready to bake, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- Make the Topping: In a small, shallow bowl, mix the 1/4 cup granulated sugar and 1 tsp cinnamon for the topping.
- Shape and Roll: Scoop the chilled dough into 1.5-tablespoon-sized balls. Roll each ball in the cinnamon-sugar mixture to coat.
- Bake: Place dough balls 2 inches apart on the prepared baking sheets. Bake for 9-11 minutes, until the edges are lightly golden and the centers are just set.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
Don't skip chilling the dough; it's essential for flavor development and preventing the cookies from spreading too much.
For an extra flavor boost, you can toast the whole spices before grinding them for the chai blend.
Store cookies in an airtight container at room temperature for up to 5 days.
For an extra flavor boost, you can toast the whole spices before grinding them for the chai blend.
Store cookies in an airtight container at room temperature for up to 5 days.