Friday, May 3, 2024

Chai Sugar Cookies

Two chai sugar cookies, make with cinnamon, ginger, nutmeg, allspice and cloves, topped with a cinnamon glaze. Photographed on a zebra print plate.

I have made some cookies in the past that were similar to these, but you can never go wrong with the spices in these cookies! These cookies call for five different spices, and you have the option of using the spices that you prefer. The original recipe called for cardamom, and that isn’t my favorite, so I took that out and added some nutmeg. I know that cloves can be strong, so I decreased the amount slightly. In the end, they are spice cookies of your own creation, and that is great!

This recipe uses a combination of volume and weight measurements. When I bake, I do like using weights, as that’s always going to be precise. For a teaspoon, the weight might be too small, so it makes sense to use a combination. The one cup of sugar weighs 200 grams, but I find sugar very easy to measure. When you are baking, and I hope you are doing it because you enjoy it, and you can do what works for you.

This dough comes together easily, but make sure you make the flour mixture first. With so many spices, it’s best to make that combination first so you don’t have to think about it later. I flattened the cookies slightly, but I don’t know how much that changed the shape of the cookies. For the glaze, I changed the coffee glaze to a cinnamon glaze, which I preferred. I tried to be artistic with the glaze, and I think the look good. I love the flavor of these cookies, perhaps they are a fall cookie, but I could make these any time of the year.

Chai Sugar Cookies
270 grams flour
2 teaspoons baking powder
1 teaspoon cornstarch
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cloves
142 grams butter, room temperature
1 cup sugar
2 tablespoons honey
1 egg + 1 yolk

1 1/4 cups powdered sugar
1/2 teaspoon cinnamon
2-3 tablespoons milk

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a medium bowl, whisk together the flour, baking powder, cornstarch, salt, cinnamon, ginger, nutmeg, allspice, and cloves; set aside. In a large mixer bowl, beat the butter and sugar until light. Add the honey, egg, and egg yolk and stir on medium to combine. With the mixer running on low, gradually add the flour mixture. The dough may be slightly crumbly and doing the final mixing with a spatula helps bring the dough together.

Shape the dough into 1 tablespoon balls and place on the prepared baking sheets. Flatten the cookies slightly with your hand or a flat spatula.

Bake for 10-12 minutes, until the cookies are set. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.

Once the cookies are cool, make the glaze: in a small bowl combine the powdered sugar and cinnamon. Whisk in 2 tablespoons milk, adding additional milk until the glaze reaches a thick drizzling consistency. Drizzle the glaze over the cooled cookies and allow the glaze to set before serving the cookies.

Recipe from Handle the Heat

1 comment:

Neel Shah said...

I appreciate you sharing this helpful information. It has been very beneficial.

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