There are two things I love going on here with this recipe. First, one cannot drink enough chai, that is a fact of life. Secondly, I love playing around with different versions of sugar cookies. Sometimes I add zest, lemon juice, or brown the butter. This time I added wonderful chai spices. I was inspired to bake this recipe from some Pinterest snooping I did this weekend. People on there are going wild with enthusiasm for fall desserts, especially pumpkin spiced anything.
My youngest sister (Sarah) lives in Seattle, and was visiting for the weekend. I spent Saturday afternoon baking these, while she and my other sister (Hannah) enthusiastically kept asking if the dough was ready to eat. We took the photos together, Hannah worked with me in styling the shots, and Sarah blocked the direct light. We proceeded to eat a million of these delicious cookies while watching movies, with Hannah’s two dogs (hellians), and the cutest cat that there has ever been, passed out on top of us on the couch.
- 2 1/2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 3/4 cups sugar
- 2 1/2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp allspice
- 1 cup unsalted butter at room temperature
- 1/2 tsp vanilla extract
- 1 egg
First cream the room temperature butter until it is light and fluffy, you can’t overdo this process. Slowly add the sugar until it is fully incorporated and continue to beat on high for about 2 minutes while you get all of the spices together. One at a time add the cinnamon, ginger, nutmeg, allspice, salt, baking powder, baking soda, vanilla extract, and egg. Make sure you when mixing, that you scrape down the sides of the bowl to make sure that all of the ingredients are incorporated. Lastly you add the flour, and I do this in portions, 1/2 cup at a time, as you don’t want it to fly around the kitchen as you mix it in. In order to have all of the cookies uniform in size, if that’s your thing, roll the dough into a one inch ball and space them apart on the baking sheet.
Bake at 350 degrees for 10 minutes, and cool on cooling rack before you dive in.