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Chai Cookies



Ingredients:

1 cup unsalted butter, room temperature (don’t melt, let it come to room temp naturally)

2/3 cups granulated (white) sugar

2/3 cups packed brown sugar

1 extra large egg

1/3 cup molasses

1 tsp vanilla

3 cups (370 grams) of all-purpose flour, spooned and leveled

1 tablespoon baking soda

3 teaspoons ground ginger, plus 1 for more spicy

1 1/2 teaspoons ground cinnamon

1 teaspoon cardamom

1/2 teaspoon pepper (optional)

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

3/4 teaspoon salt

1/4 cup turbinado sugar


INSTRUCTIONS


  1. Pre heat oven 350 F.

  2. Cream butter and sugars together with a stand or hand mixer. Whip until light and fluffy. Add egg, molasses and vanilla, and whip until combined.

  3. Whisk flour, baking soda, and ginger, cinnamon, cardamon, cloves, nutmeg, pepper and salt together in medium bowl, whisk until well combined. If you can weigh the flour, do so, otherwise fluff up the flour with a fork, before measuring.

  4. Gradually add flour mixture to the butter mixture and mix well. You can also use lowest setting on the mixer.

  5. Using a cookie scooper or a spoon scoop small, 1-inch wide, walnut-sized balls.

  6. Place the turbinado sugar is a small bowl and coat each ball in the sugar. place on an and sprinkle with coarse sugar or turbanado sugar. Place on a parchment-lined sheet pan, 3 inches apart. You may freeze the scooped dough for up to two weeks.

  7. Bake, check at 8-9 minutes. If they haven’t started spreading and cracking, wack the tray firmly on the oven rack to start the spread. Continue baking 3-4 more minutes until the edges are crispy and visible crackling appears. Let stand 5 minutes, cool on a wire rack. They will crack more as they cool. Soft and chewy with crispy edges, to me, the perfect cookie!


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