Chai Sugar Cookies
User Reviews
4.9
Chai Sugar Cookies
Description
Chai Sugar Cookies feature a mix of warm spices blended into a buttery sugar cookie dough, creating a soft cookie with a hint of spice in every bite. The dough incorporates both whole eggs and an egg yolk, along with honey, enhancing moisture and richness. After baking, a glaze of powdered sugar combined with espresso is drizzled over the cooled cookies, adding a smooth sweetness with an espresso undertone. The cookies bake in a medium temperature oven until setting with slightly golden edges, maintaining a tender center.
These cookies work well as a cozy treat for afternoon tea or coffee breaks, with spices that evoke chai tea flavors without needing brewed chai. The espresso glaze offers a balance of sweetness and slight bitterness to enrich the overall taste experience.
For the glaze, if espresso is unavailable, very strong coffee or instant espresso powder dissolved in boiling water can be used as a substitute. Dough balls are spaced on parchment-lined baking sheets and gently flattened before baking, ensuring even thickness and texture.
Ingredients
For the cookies:
- 2 cups all-purpose flour measured correctly, plus 2 tablespoons, 270 grams
- 2 teaspoons baking powder
- 1 teaspoon cornstarch
- 1/2 teaspoon salt fine
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon cloves ground
- 10 tablespoons unsalted butter at cool room temperature, 142 grams
- 1 cup granulated sugar 200 grams
- 2 tablespoons honey
- 1 egg at cool room temperature, large
- 1 egg at cool room temperature, large, yolk
For the glaze:
- 1 1/4 cups powdered sugar sifted, 156 grams
- 2 tablespoons espresso or strong coffee
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.
Notes
- Use strong coffee or instant espresso mixed with hot water when espresso is not available for the glaze.
User Reviews
Overall Rating
4.9
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