Chai Sugar Cookies

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.

Equipment

Ingredients

Instructions

Notes

Nutrition