Chai Spice Cookies Recipe

I recently discovered this amazing recipe for chai spice cookies that mixes cinnamon, ginger, cardamom, and a few other kickin spices into a buttery dough that bakes up perfectly and always reminds me of my chill afternoons with a good cup of coffee.

I love how these Chai Spice Cookies blend flour, baking soda, butter, eggs, and sugars with spices like cinnamon, ginger, cardamom, cloves, and nutmeg. I think the ingredients create a balanced cookie with nutritional profile, and my recipe uses brown and granulated sugars for texture.

im pleased with the taste.

Ingredients

• All-purpose flour: Provides carbohydrate energy and structure, even if it lacks fiber.
• Unsalted butter: Adds rich flavor and fat content which makes cookies moist and tender.
• Brown sugar: Gives sweetness along with a hint of molasses for extra depth.
• Spices: Cinnamon, ginger, cardamom, cloves, nutmeg add warmth, aroma and healthy antioxidants.
• Eggs: Supply protein and help bind the ingredients together for a cohesive dough.

Ingredient Quantities

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, mix together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.

3. In another bowl, beat 1 cup unsalted butter (softened) with 3/4 cup granulated sugar and 3/4 cup packed brown sugar until it looks light and fluffy.

4. Add 2 large eggs and 1 teaspoon vanilla extract to the butter mixture and continue beating until everything is well combined.

5. Gradually stir the dry ingredients into the butter mixture until just mixed, being careful not to overmix.

6. Scoop tablespoon-sized portions of the cookie dough onto your prepared baking sheet, spacing them a couple inches apart.

7. Slightly flatten each cookie with the palm of your hand or the back of a spoon, as they wont spread much during baking.

8. Bake for 10 to 12 minutes until the edges are just starting to turn golden.

9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to fully cool.

10. Enjoy your homemade chai spice cookies with a warm cup of tea or coffee!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large bowl for mixing dry ingredients
5. Another bowl for beating butter, sugars, eggs, and vanilla
6. Measuring cups and spoons
7. Electric mixer or a good whisk
8. Spoon or spatula for stirring
9. Cookie scoop or a regular tablespoon for portioning dough
10. Wire cooling rack

FAQ

• Q: How long should i bake these cookies?
  A: Bake them for about 9 to 11 minutes, or until the edges start to turn a light brown color.
• Q: Can i swap out the spices for others?
  A: Yes you can experiment a bit, but using the chai blend spices like cardamom and cloves really gives it that signature flavor.
• Q: Should i sift the dry ingredients?
  A: You dont have to, but i recommend sifting them if you want a lighter texture and more evenly mixed dough.
• Q: How do i store these cookies?
  A: Once they are cool, store them in an airtight container at room temperature for up to a week.
• Q: Can i freeze these cookies?
  A: Yes, just make sure you wrap them well in plastic wrap and then place them in a freezer bag to keep them fresh.

Chai Spice Cookies Recipe Substitutions and Variations

• All-Purpose Flour: You can try using 2 1/4 cups of spelt flour for a nuttier taste, though the cookies might turn out a little denser.
• Unsalted Butter: If you dont have unsalted butter, you can swap it for the same amount of margarine or even coconut oil. If using salted butter, just cut down on the added salt a bit.
• Granulated Sugar: Some folks like using organic cane sugar instead of granulated sugar. Its a good direct substitute but keep in mind that the flavor might be a bit different.
• Brown Sugar: In a pinch you may mix 3/4 cup of granulated sugar with one tablespoon of molasses to mimic the moisture and flavor of brown sugar.
• Eggs: If you dont have eggs available, you can use flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water to replace each egg, though the cookies might have a slightly different texture.

Pro Tips

1. Make sure your butter is really soft but not melted – if it’s too hard your mixture won’t blend well but if too melted it can make your cookies runny.
2. When you add the flour mixture, stir just until it’s combined. Overmixing can make the cookies tough, so a little lumpy is ok.
3. Try using a cookie scoop to make sure all your cookie sizes are even. That way they’ll bake uniformly and look prettier too.
4. If you want your spices to really pop, light toast your cinnamon, ginger and others in a dry pan for a minute before mixing them in. Just keep an eye on them so they don’t burn.