These chai cookies are the ultimate treat! They’re super chewy, made with warm fall spices and brown butter, and rolled in spiced sugar. Perfect for fall and the holiday season!
WHY YOU’LL LOVE THESE CHAI COOKIES
- Amazing Texture: These cookies are chewy with a soft center and crispy edges.
- Brown Butter Delight: The brown butter adds an incredible depth of flavor.
- Perfectly Spiced: Flavored with cinnamon, cardamom, nutmeg, and more, these cookies are a step up from snickerdoodles.
Chai Cookies
Servings 22 cookies
Ingredients
**For the Spiced Sugar:**
- 6 tablespoons granulated white sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- Pinch of ground cloves
**For the Chai Cookies:**
- 1 ¼ cups unsalted butter
- 2 cups all-purpose flour spooned and leveled
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups light brown sugar
- 4 egg yolks at room temperature
- 2 teaspoons vanilla extract
Instructions
- **Make the Spiced Sugar**: In a small bowl, whisk together the granulated white sugar, cinnamon, ginger, allspice, nutmeg, cardamom, and cloves. Set aside.
- **Prepare the Brown Butter**: Melt the butter in a pot over medium heat. Simmer until the butter foams and gives off a nutty scent, turning golden brown, about 5-8 minutes. Transfer to a bowl and refrigerate until solid but still soft.
- **Preheat and Prep**: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- **Mix Dry Ingredients**: In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt. Set aside.
- **Cream the Butter and Sugar**: In a large bowl, whip the cooled brown butter with an electric mixer on high speed until fluffy, about 1 minute. Add the brown sugar and beat until creamy, about 2 minutes.
- **Add Wet Ingredients**: Mix in the egg yolks and vanilla on medium speed until pale and fluffy, about 1 minute.
- **Combine Dry and Wet**: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- **Form Cookies**: Scoop the dough into 22 portions using a 2-tablespoon cookie scoop. Roll into balls and then roll each ball in the spiced sugar mixture.
- **Bake**: Place 8 cookies at a time on the prepared baking sheets. Bake for 11-12 minutes.
- **Cool and Serve**: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
- These chai cookies are perfect for cozying up with a cup of tea or sharing with friends and family during the holidays!