Ingredients
Spiced Chai Cookies
- 2 3/4 cups all-purpose flour*
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- Pinch of salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
- 1 cup unsalted butter, softened
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Chai Spice Mix to Roll Cookies In
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon cinnamon
- 1 teaspoon allspice
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, cloves, allspice, ginger, and cardamon. Set aside.
- In another bowl, beat sugar and butter together until light and fluffy, about 2 minutes. Beat in egg, yolk, and vanilla. Gradually add in flour mixture on low speed until just combined. Scrape down sides as needed to ensure all ingredients are incorporated thoroughly.
- Roll dough into 1-1 1/2-inch balls and place on prepared baking sheets about 2 inches apart.
- Bake for 12 -13 minutes or until edges are lightly browned. Cool on baking sheet for 2 minutes before transferring to a cooling rack to finish cooling completely.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Jessica Kraft @SprinkleSomeSugar.