Chai Sugar Cookies

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These Chai Sugar Cookies are golden on the edges and soft on the inside. They're filled with warm chai spices, then rolled in a delicious cinnamon sugar topping. Bake these up in less than an hour for a sweet holiday treat.

Prep Time10

Cook Time15

Chilling Time15

Total Time40

Course: Baked Goods, Dessert

Cuisine: American

Servings: Cookies

Calories: 199.26kcal

Author: Sarah Hill

Equipment

Ingredients

½ cup room temperature butter
2 eggs
1 teaspoon vanilla extract
⅓ cup granulated sugar
⅔ cups brown sugar
2 ¼ cups all-purpose flour
2 teaspoons chai spice*
¼ teaspoon salt
1 teaspoon baking powder
2 teaspoons cinnamon

Topping

¼ cup brown sugar
¼ cup granulated sugar
½ teaspoon cinnamon

US Customary - Metric

Instructions

Preheat oven to 350 degrees F and line a sheet pan with parchment paper.
In a large bowl, cream together butter, eggs, vanilla, sugar and brown sugar with a handheld or stand mixer on high speed until smooth, about 2 minutes.
Next, add flour, chai spices, salt, baking powder and cinnamon to a bowl and mix to combine.
Add the dry ingredients into the wet ingredients and mix on low speed until combined.
Place the bowl in the fridge to chill the dough for about 15 minutes.
While the dough is chilling, add the topping ingredients to a small bowl and mix to combine.
Remove the dough from the fridge, scoop about 2 tablespoons of dough using either a cookie dough scoop or spoon and roll in the topping to coat all sides.
Place cookies on the baking sheet and bake for 12-15 minutes. Let cool on a wire rack.

Notes

If you don't have pre-made chai spice, use ½ tsp ground ginger, ½ tsp ground cardamom, and ¼ tsp ground cloves instead.
Use softened butter. Cold butter is very difficult to cream together with sugar and will not blend into the cookie dough well. This will result in a clumpy cookie batter and won't yield soft, fluffy cookies. You will know your butter is sufficiently softened when you can poke it with your finger and an indent forms. Pull your butter out of the fridge 1-2 hours before you plan to begin baking.
Do not skip chilling the dough. This step prevents the cookies from overspreading and keeps them thick and puffy. If needed, you can refrigerate the dough overnight and bake the next day. Just allow for a longer bake time of about 1-2 minutes to compensate for the colder temperature.

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