Homemade Chai Cookies
- Prep 25 minutes
- Cook 10 minutes
- Total 35 minutes
Homemade Chai Cookies is a dessert recipe on Avoteb. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 1 cup (226 g) unsalted butter, melted and cooled
- 1 1/2 cups (300 g) packed brown sugar
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1 large egg, room temperature and lightly beaten
- 3 cups (375 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground cardamom
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1/2 teaspoon finely ground black pepper
- 1/2 cup granulated sugar
- 2 teaspoons chai spice blend (taken from above)
Method
Stir wet ingredients: Melt the butter in the microwave or in a small saucepan over medium-a low burner. Move it to a large mixing bowl and let it cool completely (about 20 minutes). Stir in the maple syrup, followed by the brown sugar, and mix until smooth. Stir in vanilla extract and egg and stir until well combined.
Mix dry ingredients: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and all but 2 teaspoons of the chai spice blend. (the cook will reserve some of the chai spice. Puree for the rolling sugar mix). Gradually stir the dry ingredients into the wet mixture until no streaks remain.
Chill: Cover and refrigerate dough for at least 2 hours (or up to 5 days).
Make the rolling sugar: Stir the reserved chai spice blend into the granulated sugar until evenly mixed.
Prep for baking: About 30 minutes before baking, Heat oven to 375°F (190°C) and line a baking sheet with parchment. Scoop dough into 2-tablespoon (about 40g) portions. The cook find it’s easiest to do this with a cookie scoop, but you can also just use a spoon. Roll each ball in the chai-spiced sugar mixture until completely coated.
Roast Arrange on the prepared baking sheet and bake for 10–12 minutes, until the edges are set and centers are still soft. Move the baking sheet to a wire rack and let the cookies cool for at least 5 minutes. Plate warm and enjoy!
