These chai sugar cookies started as a way to chase away winter’s chill with a burst of spice and sugar. I love how the warm aroma fills the house and makes even the coldest days feel cozy. It’s not just about the flavor, but the ritual—measuring, mixing, and finally biting into something that feels like a small celebration.
Why These Cookies Call Me Back
They remind me of chilly mornings, rushing to find warmth and comfort. The aroma alone feels like a little piece of home, no matter where I am. Plus, the imperfect, cracked edges always make me smile—proof that a little chaos can make something even better.
What’s in the Spiced Magic?
- Unsalted butter: The rich, creamy base that makes everything tender and melts in your mouth.
- Sugar: Sweetness that balances the spicy warmth and adds crunch.
- Egg: Bind everything together, adds a slight richness.
- Vanilla extract: A splash of vanilla deepens the spice and sweet notes.
- All-purpose flour: The sturdy canvas for all these flavors to come together.
- Ground cinnamon: Warm, sweet spice that’s the heart of chai.
- Ground ginger: A fiery kick that wakes up the palate.
- Ground cardamom: Sweet and floral, it’s the secret spice that elevates the chai vibe.
Tools of the Cozy Trade
- Electric mixer: To cream the butter and sugar smoothly.
- Rolling pin: To roll out the dough evenly.
- Baking sheet: To hold the cookies during baking.
- Parchment paper: Prevents sticking and makes cleanup easier.
- Cookie cutter: To shape the cookies, maybe a star or a simple circle.
Crafting the Perfect Spiced Dough
Step 1: Preheat your oven to 180°C (350°F).
Step 2: Cream together 1 cup of unsalted butter and 1 cup of sugar until light and fluffy, about 3 minutes.
Step 3: Mix in 1 large egg and 1 teaspoon vanilla extract. Scrape the sides of the bowl.
Step 4: In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cardamom, and a pinch of salt.
Step 5: Gradually add the dry ingredients to the wet, mixing just until combined. The dough will be soft but manageable.
Cooking Tips to Keep You on Track
- Dough should be just moist enough to roll without cracking. Add a splash of milk if it’s too dry.
- Cookies should turn a light golden around the edges, not dark. Keep an eye after 10 minutes.
- Smell for warm spice aroma—if it’s sharp or burnt, reduce oven temperature or check baking time.
- If cookies spread too much, chill the dough for 15 minutes before baking.
Troubleshooting Your Cookie Batch
- Dough sticking to your hands or rolling pin.? Add a little more flour if dough is too sticky.
- Cookies flatten and lose their shape.? Chill the dough longer if cookies spread too much.
- Over-browning or burning edges.? Reduce oven temperature slightly if edges brown too fast.
- Cookies sticking to the baking sheet.? Use parchment paper to prevent sticking.
Chai Sugar Cookies
These chai sugar cookies are a cozy treat that combine warm spices with a tender, buttery crumb. The process involves creaming butter and sugar, mixing in eggs and vanilla, then folding in spiced flour before baking until lightly golden. The cookies develop charming cracked edges and a fragrant aroma, perfect for comforting winter days.
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Calories: 150kcal
Servings: 24
Equipment
- Electric mixer
- Cookie Cutter
Ingredients
- 1 cup unsalted butter softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cardamom
Instructions
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Using an electric mixer, beat the softened butter and sugar together on medium speed until the mixture is light and fluffy, about 3 minutes. You’ll notice the color brighten and the texture become creamy.
- Crack in the egg and add the vanilla extract, then continue mixing until everything is well combined and the mixture is smooth.
- In a separate bowl, whisk together the flour, cinnamon, ginger, and cardamom to evenly distribute the spices.
- Gradually add the dry spice mixture to the wet ingredients, mixing on low speed or folding gently until just incorporated. The dough should be soft but manageable.
- Turn the dough out onto a lightly floured surface and knead gently a few times to bring it together. Wrap in plastic wrap and chill in the refrigerator for about 15 minutes to relax the dough.
- After chilling, roll out the dough to about ¼ inch thickness using a rolling pin, aiming for an even layer. Use your cookie cutter to cut out shapes and transfer them to the prepared baking sheet.
- Place the baking sheet in the oven and bake for 10-12 minutes, until the edges are just turning golden brown and the cookies have cracked charmingly on top.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack. The aroma of spices should fill the air, promising warm comfort.
- Enjoy these cookies with a cup of tea or warm milk, savoring the fragrant spices and tender, slightly cracked edges that make each bite delightful.
Notes
Chill the dough if cookies spread too much during baking. Adjust baking time for a softer or crunchier texture as desired.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 30mg | Sugar: 10g | Calcium: 10mg | Iron: 1mg
