Chai Sugar Cookies

Name: Chai Sugar Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 23 cookies
Ingredients: 2 cups plus 2 tablespoons (270 grams) all-purpose flour; 2 teaspoons baking powder; 1 teaspoon cornstarch; 1/2 teaspoon fine salt; 2 teaspoons ground cinnamon; 1 teaspoon ground cardamom; 1 teaspoon ground ginger; 1/2 teaspoon ground allspice; 1/2 teaspoon ground cloves; 10 tablespoons (142 grams) unsalted butter; 1 cup (200 grams) granulated sugar; 2 tablespoons honey; 1 large egg; 1 large egg yolk; 1 1/4 cups (156 grams) powdered sugar; 2 tablespoons espresso or strong coffee*

User Reviews

4.9

129 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
23 cookies
Course
Dessert
Cuisine
American

Chai Sugar Cookies

Joshua Davis

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Easy Chai Sugar Cookies are thick, soft, loaded with sweet warm spices, and topped with a simple espresso glaze. Perfect 30-minute recipe for a cozy autumn day!

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Ingredients

Servings

For the cookies:

2 cups plus 2 tablespoons (270 grams) all-purpose flour, measured correctly
2 teaspoons baking powder
1 teaspoon cornstarch
1/2 teaspoon fine salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
10 tablespoons (142 grams) unsalted butter, at cool room temperature
1 cup (200 grams) granulated sugar
2 tablespoons honey
1 large egg, at cool room temperature
1 large egg yolk, at cool room temperature

For the glaze:

1 1/4 cups (156 grams) powdered sugar, sifted
2 tablespoons espresso or strong coffee*

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Instructions

Make the cookies:

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, cornstarch, salt, cinnamon, cardamom, allspice, ginger, and cloves.
In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg, egg yolk, and honey. On low speed, gradually add in the flour mixture until just combined.
Divide the dough into 1 1/2 tablespoon-sized balls using a medium spring-loaded scoop and drop onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the smooth side of a spatula.
Bake for 12 to 14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes then transfer to cooling racks to cool completely.

Make the glaze:

In a small bowl, use a small whisk or a fork to combine the powdered sugar and espresso until a thick but pourable glaze forms. Drizzle all over the cooled cookies. Allow the glaze to set completely before storing or transporting.
Store the cookies in an airtight container at room temperature for up to 3 days.