Thick, velvety cookies are generously filled with the warmth of aromatic spices and crowned with a rich, indulgent eggnog and nutmeg glaze, perfect for the holiday season. As cozy as a warm hug on a chilly day, these treats are a delightful way to celebrate the arrival of sweater weather.
Are you a fan of infusing your baked goods with the inviting aroma of warm chai spices? Then don’t miss my mouthwatering recipes for chai shortbread cookies and Dutch apple pies that perfectly balance the sweetness of sugar with the depth of cinnamon, cardamom, and other spices.
Soft-baked chai sugar cookies, reminiscent of snickerdoodles, blend the comforting warmth of cinnamon, cardamom, and a medley of inviting spices in every bite. The subtle sweetness is perfectly balanced by whispers of warm nutmeg, a delightful harmony in every bite. It’s said that these cookies hold a special place in Taylor Swift’s heart, and after indulging, it’s easy to see why – they’re now a firm favorite with me as well. Here’s why:
- No fuss, no muss – I adore recipes where the dough can simply be plopped onto the baking sheet. A batch of effortless indulgence: these drop cookies need neither pre-chilling nor fuss with rolling and cutting. Simply combine the harmonious blend of sweet and spicy cookie dough ingredients, and you’ll be all set for baking.
- While chai and pumpkin spice flavours may share some similarities, the former’s complexity stems from its blend of spices, which can vary depending on regional traditions and personal recipes. The incorporation of cardamom transforms chai spice into a truly aromatic, sweet, and spicy delight. Experience the warm and comforting taste of a chai latte in a whole new way – as a scrumptious cookie that will leave you craving more!
- The aroma of freshly baked chai sugar cookies wafts through the air, transporting me to a cozy corner where the warmth of a soft knit sweater envelops me, as I indulge in the soothing melodies of Taylor Swift’s Folklore on infinite loop. These warm spices are ideal for autumnal baking, and their comforting aroma has become a staple of my winter confections as well. I substitute the milk in the glaze with eggnog to create a seasonal twist.
This dough combines the best qualities of both my iconic chewy brown sugar cookies and classic soft sugar cookies to create something truly special, blending the richness of brown sugar with the tender crumb of traditional sugar cookies. Rich and indulgent, these chewy cookies blend the warmth of white sugar with the depth of an additional egg yolk, perfectly balanced by the aromatic fusion of chai spices and select other essentials.
Here are the revised notes: Check out these notes I’ve compiled.
- – Brought to room temperature.
- A touch of granulated sugar and a drizzle of honey add an extra layer of sweetness to this delight. If you prefer a different sweetener, consider substituting the honey with an equal amount of sugar or a slightly sweeter alternative like maple syrup.
- One large egg and its corresponding yolk are required.
- – I recommend all-purpose flour.
- Make sure to check the expiration date for maximum freshness.
- What sets homemade sugar cookies apart from store-bought ones: the key to making them impossibly tender.
- With an aromatic blend of ground cinnamon, cardamom, ginger, allspice, and cloves, these chai sugar cookies evoke the inviting scents of a cozy cup on a chilly day. Utilize pumpkin pie spice as a convenient substitute for individual spices, pairing it with a pinch of cardamom to create a unique flavor profile. Alternatively, consider purchasing a pre-mixed chai spice blend at your local grocery store for added convenience.
- – I frost my sugar cookies with a delicate icing crafted from meticulously sifted powdered sugar, rich whole milk, and a hint of warm ground or freshly grated nutmeg.
Don’t forget to remove your butter from the refrigerator about 30 minutes prior to baking your cookies to ensure it reaches the optimal temperature for creaming. When using softened butter, creaming with sugar becomes a seamless process, resulting in a remarkably smooth dough formation. Then, follow the steps below.
- In a large bowl, combine the flour, baking powder, cornstarch, and a pinch of salt, whisking until well mixed.
- Whisk together softened butter and granulated sugar until lightened and fluffy. Combine the egg, egg yolk, and honey, mixing until well incorporated.
- As you continue mixing, methodically incorporate the dry ingredients into the wet ones, allowing the two components to harmoniously combine and form a cohesive dough.
- Using a medium-sized cookie scoop, carefully portion out the dough and place the resulting balls onto a prepared baking sheet. Gently pressing the tops of the cookies to flatten them slightly will help ensure they bake evenly and maintain their shape.
Bake at 350°F for 12-14 minutes or until the sugar cookies have a lightly caramelized edge and a tender, slightly underbaked centre. Cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling. Before frosting them, they must cool down completely.
- Once you’re prepared to conclude the cookie-making process, combine powdered sugar, nutmeg, and either milk or eggnog in a bowl, whipping until well combined.
- As soon as the frosting has reached a silky consistency, uniformly cover each cookie with a generous layer. Add a pinch of nutmeg for a delightful finish.
- The optimal baking time for these chai sugar cookies will vary depending on your oven’s performance, so be sure to monitor their progress closely, starting with the recommended minimum bake time and adjusting as needed. When you remove these cookies from the oven, check for doneness by gently pressing one – it should be slightly firm yet yield to pressure, with a golden-brown color around the edges.
- Overmixing the cookie dough causes the gluten to become overdeveloped, resulting in dense and tough sugar cookies. Combine the components until they form a cohesive mixture with no discernible lumps or separation of the wet and dry elements.
- If your icing appears too viscous, you can easily dilute it by adding a little more liquid, such as milk or eggnog. To achieve the ideal consistency for spreading, gradually add powdered sugar in small increments if the mixture appears too thin, ensuring the desired texture is reached.
- Store these chai sugar cookies in an airtight container at room temperature for up to five days. You can store the cookies in the fridge, though it’s recommended to let them come to room temperature before serving for optimal flavor and texture.
- Store the frosted or unfrosted sugar cookies in an airtight container and keep them frozen for up to two months. Let frozen cookies come to room temperature before serving.
Description
Thick, fluffy cookies are filled with warm spices and topped with a rich, creamy eggnog and nutmeg glaze. Perfect for fall and winter baking!
- butter, room temperature
- granulated sugar
- honey
- A mixture of one large egg and one egg yolk.
- baking powder
- cornstarch
- kosher salt
- ground cinnamon
- ground cardamom
- ground ginger
- ground allspice
- ground cloves
- plus 2 tablespoons all-purpose flour
- sifted powdered sugar
- ground nutmeg
- whole milk or eggnog
- Preheat the oven to a comfortable 350 degrees Fahrenheit. Position a baking sheet with parchment paper and reserve.
- Whisking in a medium-sized bowl, combine the flour, baking powder, cornstarch, salt, as well as a blend of warm spices – cinnamon, cardamom, allspice, ginger, and cloves.
- With the paddle attachment on your stand mixer securely in place, combine the butter and sugar in a large mixing bowl, whipping them together until they reach a light and airy consistency, approximately 2-3 minutes. Combine the mixture with an added egg, egg yolk, and drizzle of honey, whipping for a precise thirty-second count while diligently scraping the periphery of the bowl to ensure all ingredients are thoroughly incorporated.
- With the mixer operating on a slow pace, slowly pour in the flour blend until it is merely incorporated.
- Utilizing a 2-tablespoon-capacity cookie scoop, portion the dough evenly onto the parchment-lined baking sheet, delicately flattening each mound into a slight disk shape.
- Bake for 12-14 minutes, or until the cookies are lightly set and the edges have a warm golden hue. A tray of fresh-baked cookies is allowed to sit at room temperature for exactly two minutes before being carefully transferred to a sturdy wire cooling rack, where they will remain until completely cooled.
- In a medium-sized bowl, whisk together powdered sugar, nutmeg, and either milk or eggnog. Icing should be thick enough to hold its shape yet still be spreadable with ease.
- Distribute approximately one teaspoon of the icing evenly across the centre of each cooled cookie, ensuring a small border around the perimeter remains unfrosted.
- Add a pinch of freshly grated nutmeg to taste, if you so desire.
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