Chai Spice Sugar Cookiesatk Recipes

CHAI-SPICE SUGAR COOKIES(ATK)

Chai-Spice Sugar Cookies(ATK) image

The final dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies. **These cookies are better the next day. It takes a day for the spice flavor to really shine.

Provided by Coppercloud

Categories Dessert

Time 26m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 17

Ingredients

2 1/4 cups unbleached all-purpose flour (11 1/4 ounces)
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon table salt
1 1/2 cups sugar (10 1/2 ounces)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 pinch ground black pepper
2 ounces cream cheese, cut into 8 pieces
6 tablespoons unsalted butter, melted and still warm (3/4 stick)
1/3 cup vegetable oil
1 large egg
1 tablespoon milk
2 teaspoons vanilla extract
1/3 cup sugar, for rolling

Steps:

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.
2. Combine 1 1/2 cups sugar, cinnamon, ginger, cardamom, cloves, and black pepper in large bowl; add cream cheese. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine. (Some small lumps of cream cheese will remain but will smooth out later.) Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogenous dough forms.
3. Divide dough into 24 equal pieces about 2 tablespoons each. Using hands, roll dough into balls. Working in batches, roll balls in sugar to coat and set on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops of cookies evenly with 4 teaspoons remaining sugar (2 teaspoons per tray), discarding any remaining sugar.
4. Bake, one tray at a time, until edges are set and beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets for 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

CHAI TEA COOKIES

Chai Tea Cookies image

If you love chai tea, these cookies are for you! The word 'chai' or 'masala chai' is a catch-all for a spiced black tea drunk in great quantities throughout Southwest Asia and parts of Africa. Any bagged spiced black tea would be lovely in this recipe - cut them open and use the mix inside. Store cooled cookies in an airtight container.

Provided by kelly

Categories Desserts Cookies Spice Cookie Recipes

Time 55m

Yield 24

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
¼ cup white sugar
¼ cup powdered sugar
1 tablespoon chai tea mix
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cardamom
¼ teaspoon ground allspice
¼ teaspoon ground cloves
½ cup unsalted butter
½ teaspoon vanilla extract

Steps:

Combine flour, white sugar, powdered sugar, tea mix, and salt in a food processor or small chopper. Pulse until tea is pulverized and distributed throughout the dry ingredients. Mix in cinnamon, ginger, cardamom, allspice, and cloves. Add butter and vanilla extract. Pulse together just until a rough dough is formed.
Scrape out dough onto a piece of wax or parchment paper. Form dough into an 8-inch log. Cover with paper and roll the log until smooth. Chill for at least 30 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper or silicone baking mat.
Use a sharp knife to slice the chilled log of dough into 1/3-inch-thick pieces. Place on the baking sheets.
Bake in the preheated oven until edges are just beginning to brown, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes. Transfer to wire racks to cool completely.

Nutrition Facts : Calories 68.9 calories, Carbohydrate 7.8 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 2.5 g, Sodium 26.9 mg, Sugar 3.7 g

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