Best Chai Cookies – Chewy, Spiced, Perfect for Fall
Chai cookies are a delightful treat that combines soft, chewy texture with the warmth of fall spices. The addition of brown butter gives these cookies a rich flavor, while the spiced sugar coating adds a sweet, aromatic touch. They are especially popular during the fall and holiday seasons, making them a perfect choice for gatherings or cozy nights at home.
Individuals who enjoy baking in the autumn months can explore a variety of similar recipes as well. Options like chewy pumpkin cookies or apple pie cheesecake can complement the flavors of these chai cookies and add diversity to any dessert table. Whether for a holiday celebration or a casual snack, chai cookies stand out as a delicious and comforting choice.
Key Takeaways
- Chai cookies are chewy with warm spices and brown butter.
- They are great for fall and holiday celebrations.
- Exploring other seasonal desserts can enhance any baking experience.
Reasons to Enjoy These Chai Cookies
- Delightful Texture: Each cookie offers a chewy center with a slightly crisp exterior, creating a satisfying bite.
- Rich Flavor: Using brown butter elevates the taste, adding a depth that makes these cookies truly special.
- Balanced Spice: Infused with cinnamon, cardamom, nutmeg, and more, these cookies are rolled in spiced sugar before baking, enhancing their flavor. They offer a delightful twist on traditional cookies.
Basic Components for Chai Sugar Cookies
Creating delicious chai sugar cookies requires a few essential ingredients:
- Unsalted Butter: This will be transformed into brown butter for a rich flavor.
- Light Brown Sugar: Using only brown sugar ensures a chewy texture in the cookies.
- Egg Yolks: It’s important for these to be at room temperature for the best mixing result.
- Vanilla: Vanilla bean paste is preferred for its robust flavor, though vanilla extract is suitable as well.
- All-Purpose Flour: The right amount provides the cookies with their ideal structure.
- Ground Spices: A blend of cinnamon, nutmeg, cardamom, allspice, ginger, and cloves gives these cookies their warm, inviting taste. A pinch of black pepper can be added for extra zing.
- Baking Soda & Baking Powder: A balanced combination helps to slightly lift the cookies.
- Salt: Enhances the overall flavor profile.
- Granulated Sugar: Used to create a spiced sugar coating for rolling the cookies.
Step by Step Instructions
- Brown the Butter
Begin by browning the butter in a saucepan over medium heat. Allow it to cool completely before moving to the next step. - Prepare Dry Ingredients
In a medium bowl, whisk together the following ingredients:- All-purpose flour
- Cinnamon
- Ginger
- Cardamom
- Allspice
- Cloves
- Nutmeg
- Baking soda
- Baking powder
- Salt
Set this mixture aside.
- Mix the Wet Ingredients
In a large bowl, use an electric mixer on high speed to beat the cooled brown butter for about one minute until fluffy. Add in brown sugar and continue mixing on high for approximately two minutes until fully creamed. A stand mixer with a paddle attachment can also be used. - Incorporate Egg Yolks and Vanilla
Add egg yolks and vanilla extract to the butter mixture. Mix on medium speed for one minute, ensuring it becomes pale and fluffy. Remember to scrape down the bowl when needed. - Combine Mixtures
Gradually add the reserved dry ingredients to the wet mixture. Combine using low speed until just incorporated. - Shape the Cookies
Use a 2-tablespoon cookie scoop to portion the dough into 22 equal parts and roll them into balls. Next, roll each ball in a mixture of spiced sugar. - Bake Cookies
Place the cookie balls on a baking sheet lined with parchment paper. Bake in batches, allowing space between them. After baking, cool on the sheet for 5 minutes before transferring to a wire rack for complete cooling. Serve once cooled.
Common Questions
Should the butter be browned?
It is best to use browned butter for the best taste. The recipe has not been tested with unbrowned butter, so the results may vary.
How can these cookies mimic Taylor Swift’s version?
To create a similar look, she can make a thick icing using powdered sugar, nutmeg, and a splash of eggnog to drizzle over the cookies.
What is the best way to keep these cookies fresh?
Cookies should be kept in an airtight container for up to three days. For longer storage, freezing them is a good option, lasting up to two weeks.
Baking Tips
- Measure Flour Carefully: Accurate flour measurement is crucial. Rather than scooping directly with a measuring cup, use a spoon to sprinkle flour into the cup and level it off with a knife’s edge. Alternatively, weighing flour is ideal; 1 cup is approximately 125 grams.
- Perfecting Cookie Shape: When the cookies come out of the oven, use a large round cookie cutter to gently reshape them. This helps achieve a neat, uniform look.
- Engage with the Community: After trying the recipe, sharing a star rating helps others. Tagging on Instagram @inbloombakery_ and following on Pinterest can inspire more dessert ideas.
Additional Recipes to Consider
- Chewy Chocolate Chip Cookies
- White Chocolate Brownies
- Fudgy Brownies
Chai Cookies
Prep Time:
30 minutes
Cook Time:
11 minutes
Total Time:
41 minutes
These are the best chai cookies! They are super chewy cookies, made with warm fall spices and brown butter, and rolled in spiced sugar. They're the perfect cookie for fall and the Christmas holiday season!
Ingredients
- For the Spiced Sugar
- 6 tablespoons (75 g) granulated white sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- pinch of ground cloves
- For the Chai Cookies
- 2 cups (250 g) all purpose flour, spooned and leveled
- 1 ¼ cups (280 g) unsalted butter
- 1 tablespoon ground cinnamon
- 1 ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups (275 g) light brown sugar
- 4 egg yolks, at room temperature
- 2 teaspoon vanilla extract
Instructions
- For the Spiced Sugar
- Combine the granulated white sugar, cinnamon, ginger, allspice, nutmeg, cardamom, and cloves in a bowl. Whisk until evenly mixed.
For the Chai Cookies
- Begin by melting the butter in a saucepan over medium heat. Allow it to melt fully and continue to cook until it simmers and turns foamy. Stir frequently until the butter takes on a nutty aroma and a golden brown hue, approximately 5-8 minutes. Remove from heat, transfer to a small bowl, and refrigerate until it solidifies but remains pliable.
- Preheat your oven to 350°F (175°C). Prepare two baking sheets with parchment paper and set them aside.
- In a medium-sized bowl, thoroughly whisk together the flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking soda, baking powder, and salt. Set the mixture aside.
- In a large mixing bowl, beat the cooled browned butter with an electric mixer on high speed for about 1 minute until fluffy. Add the brown sugar and continue mixing on high speed until well creamed, about 2 minutes. (Alternatively, you can use a stand mixer fitted with a paddle attachment.)
- Incorporate the egg yolks and vanilla extract, mixing on medium speed for about 1 minute until the mixture is pale and fluffy. Scrape down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until combined.
- Using a 2-tablespoon cookie scoop, portion out 22 dough balls. Roll each ball in the spiced sugar mixture until fully coated.
- Place the cookie dough balls on the prepared baking sheets, spacing them out to allow for spreading. Bake in batches, 8 cookies at a time, for 11-12 minutes.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
