Chai-Spiced Sugar Cookies: A Symphony of Warmth and Delight
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- 1.1. Chai Sugar Cookie Ingredients:
- 2.1. Nutmeg Glaze Ingredients:
- 3.1. Instructions:
- 4.1. Combine the dry ingredients:
- 5.1. Mix the wet ingredients:
- 6.1. Add the dry ingredients to the wet ingredients:
- 7.1. Chill the dough:
- 8.1. Preheat the oven:
- 9.1. Line a baking sheet:
- 10.1. Scoop and shape the cookies:
- 11.1. Bake the cookies:
- 12.1. Make the nutmeg glaze:
- 13.1. Frost the cookies:
- 14.1. Tips:
- 15.1. Enjoy these delectable chai sugar cookies, a perfect treat for any occasion!
Table of Contents
Indulge in the aromatic symphony of chai sugar cookies, a delectable treat that will tantalize your taste buds and warm your soul. These soft-baked cookies are a delightful fusion of classic snickerdoodles and the enchanting flavors of chai spices, creating a culinary masterpiece that will leave you craving more.
Chai Sugar Cookie Ingredients:
- 1 1/2 cups (187g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup (30g) cornstarch
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 cup (2 sticks/227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Nutmeg Glaze Ingredients:
- 1 cup (120g) confectioners' sugar
- 1/4 teaspoon ground nutmeg
- 1-2 tablespoons milk
Instructions:
- Combine the dry ingredients: In a medium bowl, whisk together the flour, baking powder, cornstarch, salt, cinnamon, cardamom, allspice, ginger, and cloves.
- Mix the wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until well combined.
- Add the dry ingredients to the wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or up to overnight.
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Line a baking sheet: Line a baking sheet with parchment paper.
- Scoop and shape the cookies: Using a medium cookie scoop, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently press down on the scoops to flatten them slightly.
- Bake the cookies: Bake the cookies for 10-12 minutes, or until the edges are just beginning to brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Make the nutmeg glaze: In a small bowl, whisk together the confectioners' sugar, nutmeg, and milk until a thick but spreadable glaze forms. If the glaze is too thick, add more milk 1 teaspoon at a time. If the glaze is too thin, add more confectioners' sugar 1 tablespoon at a time.
- Frost the cookies: Once the cookies are completely cool, spread the nutmeg glaze over the tops of the cookies. Let the glaze set for at least 30 minutes before serving.
Tips:
- For a stronger chai flavor, use a chai tea blend in place of the ground spices.
- If you don't have a stand mixer, you can cream the butter and sugar together using a hand mixer or a wooden spoon.
- Be sure to chill the dough before baking to prevent the cookies from spreading too much.
- The cookies can be stored in an airtight container at room temperature for up to 3 days.
Enjoy these delectable chai sugar cookies, a perfect treat for any occasion!
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