Chai Spiced Sugar Cookies
Somehow it’s already Wednesday…? I will never understand how time flies when you least want it to!
In any case, that means it’s time for cookie number three of #COOKIEWEEK2020!
Today I’ve got for you a chai spiced sugar cookie! Insert heart eyes emoji here, because WOW. These babies aren’t your typical crispy, crunchy sugar cookie — instead, they are soft, spiced and practically melt in your mouth.
(unless, of course, you accidentally keep the cookie dough in the freezer overnight, and then slice and bake immediately upon taking it out the next morning… THEN they may spread and turn into flat, crispy sugar cookies. still delicious, but not quite what I was going for! the recipients of my cookie boxes this year miiiiight have gotten that version…)
In true Talia form, I made some slight adjustments to the original recipe that I had been following (found here!). Since I’m sharing a cookie recipe later this week that requires you to roll out the dough and use cookie cutters (hint hint!), I wanted these to be a simple slice and bake.
By slicing them a little on the thicker side (1/4″ or so), the cookies stay soft — rather than crispy like other sugar cookies might be (such as my cardamom sugar cookies). The combination of spices are reminiscent of your favorite chai tea latte, and linger in your mouth for a few extra minutes (in the best way!).
These cookies are made using gluten-free flour, and I’ve also provided some dairy-free and vegan options if needed. I haven’t tested them using all-purpose flour yet, but I have a feeling that would be a viable substitution – so let me know if you try it out!
- 6 tablespoons butter (see Notes)
- ½ cup brown or coconut sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1¼ cup gluten free flour
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
- ½ teaspoon ground ginger
- ⅛ teaspoon allspice
- ⅛ teaspoon cloves
- pinch of nutmeg
- pinch of ground pepper
- ½ cup powdered sugar
- 1 tablespoon milk (see Notes)
- Combine butter and sugar in a large bowl (or in the bowl of a stand mixer), and use an electric hand mixer to beat until creamy. Add egg and vanilla, and mix again until combined.
- Add dry ingredients, and mix on low until a dough starts to form. Using a spatula, scrape down the sides of the bowl, and mix until thoroughly combined. The dough will likely be sticky, so if needed, put the bowl in the fridge for 5-10 minutes.
- Once dough is more manageable, transfer to a piece of wax paper and roll out into a log roughly 2 inches in diameter. Pop into the freezer for 15-20 until dough is chilled.
- Preheat the oven to 350 degrees F, and line a cookie sheet with parchment paper.
- Remove cookie dough log from the freezer, and use a sharp knife to cut into slices roughly ¼ inch thick. Place slices on cookie sheet about 1-2 inches apart. Bake for 10-12 minutes or until golden brown.
- Cool on cookie sheet for 5 minutes, then move to a wire rack to cool completely.
- If desired, mix icing ingredients together in a small bowl until no clumps remain. If icing is too thin, add more powdered sugar - 1 teaspoon at a time. If the icing is too thick, add more milk - ¼ teaspoon at a time.
- Drizzle over cookies, and wait 5-10 minutes until the icing is set. Store in an airtight container for up to 5 days.
VEGAN: In addition to the dairy-free substitutions above, replace the egg with a flax egg or 2 tablespoons aquafaba.
I have only made these cookies using gluten-free flour, but you could likely substitute all-purpose flour instead.
RECIPE FROM: Cookies + Coconut | Gluten Free and Vegan Chai Cookies
Happy hump day, my friends!
I hear another five pounds in my future. Maybe you can suggest an at home work out regiment?
five pounds well worth it, in my opinion! but you’re right, perhaps I should share some workout ideas in the new year HAHAHA