My husband loves anything chai spiced so I made these cookies for him a few days ago. I was worried the flavor would be too overpowering but it was nice and mellow. They were so good, my 3 year-old asked me if I really made them.
I think that’s a compliment…maybe…kind of. I didn’t think my cooking was that bad.
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups white sugar
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon finely ground black pepper
1 cup unsalted butter, softened
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, sift together flour, baking soda, baking powder and salt. Set aside.
In a medium bowl combine sugar, cinnamon, ginger, cardamom, allspice and black pepper. Remove 1/4 cup of the sugar-spice mixture, set aside to reserve for rolling the cookies. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter and sugar-spice mixture, about 3 minutes.
Beat in eggs and vanilla extract, combine until fully incorporated. Slowly blend in dry ingredients mixing until just combined. Using a small scoop (2 teaspoons) roll dough into balls and then into the reserved sugar-spice mixture.
Place dough balls on prepared baking sheet about 1 1/2 inches apart. Bake in preheated oven for 8 to 10 minutes. Let stand on baking sheet two minutes before removing to cool on wire racks.