Chai Sugar Cookies

Warm chai spices bring a twist to these classic cut-out cookies

Prep:
90
minutes
Cook:
10
minutes
TOtal:
140
minutes

Ingredients

Cookie Dough

  • 3.5 cups all purpose flour (~485g)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 teaspoons ground ginger
  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground allspice
  • 1 teaspoon ground nutmeg
  • 3 teaspoons ground cardamom
  • 1 teaspoon ground cloves
  • 1 cup granulated white sugar
  • 1 1/2 sticks unsalted butter, room temperature
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 cup milk
  • 3/4 cup cinnamon baking chips, chopped (5 ounces, 142g)

Glaze

  • 2 cups powdered sugar (~225g)
  • 3 tablespoons milk
  • Small pinch each of nutmeg, cinnamon, and salt

Instructions

Cookie Dough

  1. Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside. Preheat the oven to 350°F
  2. Combine Dry Ingredients: In a medium bowl, whisk together flour, baking soda, salt, and spices. Set aside.
  3. Cream Butter and Sugar: In a stand mixer, cream the butter and sugar until light and fluffy.
  4. Add Eggs: Add eggs one at a time, mixing well after each addition.
  5. Add Extract: Add vanilla extract and mix briefly until incorporated.
  6. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture in batches, alternating with the milk. Mix until just combined.
  7. Add Chips: Add chopped cinnamon chips and mix until combined.
  8. Chill the Dough: Wrap the dough in plastic wrap and chill for at least one hour.
  9. Roll and Cut: Roll out the dough to 1/4-inch thickness on a floured surface. Use cookie cutters to cut dough into desired shapes.
  10. Arrange on Baking Sheet: Place the cut-out cookies on the prepared baking sheet, spacing them about 2 inches apart.
  11. Bake: Bake for 8-10 minutes, or until the bottoms are light golden brown. Larger cookies may need a bit more time.
  12. Cool: Transfer cookies to a cooling rack. Prepare glaze (if using) while the cookies are cooling.

Glaze

  1. Mix Glaze Ingredients: In a medium bowl, whisk together the powdered sugar, milk, and spices.
  2. Adjust Consistency: If needed, add more powdered sugar to thicken the glaze or more milk to thin it. The glaze should be thick enough to stay on the cookie without running off.
  3. Apply Glaze: Spread, drizzle, or dip the tops of the cooled cookies in the glaze. I prefer to dip the cookie in glaze and shake off the excess while holding the cookie upside down.
  4. Set: Allow the glaze to dry and set.
  5. Store: Store finished cookies in an airtight container.

Note: The number of cookies will vary based on cutter size. This recipe made approximately 54 cookies (4.5 dozen) using a 2.5-inch circular cutter.