So here you have it, a basic sugar cookie recipe but with all those chai spices mixed in. You are going to be tempted to leave out the white pepper but I’m begging you…don’t! It’s totally, absolutely necessary to the whole chai taste. Trust me.
One last thing about this recipe…I actually worked it up last May, because that was when my chai cookie lightbulb went off in my head, and once they came out as deliciously as I hoped they would, I brought some over to my mom. She took a bite of one and said, “These taste like Christmas!” And you know what? They do! So just in time for Christmas, here are some chai spice cookies from me to you. They go perfectly with a cup of Christmas tea!
Serves: Makes about 48 cookies
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground cardamom
- ¼ teaspoon white pepper
- ¼ teaspoon salt
- 2¾ cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 cup of butter, room temperature
- 1½ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup sugar for dusting
- Mix together cinnamon, cloves, cardamom, pepper and salt until well combined. Set aside.
- Sift together flour, cream of tartar and baking soda. Stir in spice mixture until well combined.
- Cream butter and 1½ cups sugar in a mixer at high speed for 3 minutes. Reduce speed and add eggs and vanilla. Add flour mixture in large spoonfuls until well combined.
- Put mixing bowl in the refrigerator until dough is chilled, about 90 minutes (although it can be longer if you want to make the cookies later in the day).
- When ready to bake, preheat oven to 350. Scoop out tablespoons of dough, roll them between your palms into balls, dust them with sugar and put them on a cookie sheet lined with parchment paper or a silicone baking sheet. Press them down with the bottom of a juice glass.
- Bake for about 7 minutes or until they are just turning golden. Cool on racks.