Chai-Spiced Sugar Cookies: A Symphony of Warmth and Delight

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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:

1. Combine the dry ingredients: In a medium bowl, whisk together the flour, baking powder, cornstarch, salt, cinnamon, cardamom, allspice, ginger, and cloves.
2. 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.
3. 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.
4. Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or up to overnight.
5. Preheat the oven: Preheat your oven to 350°F (175°C).
6. Line a baking sheet: Line a baking sheet with parchment paper.
7. 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.
8. 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.
9. 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.
10. 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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