Chai Spiced Cookies

September 18, 2012

I think fall is supposed to be on its way. After all, it’s nearing the end of September. But Vancouver seems to have different plans. Plans that consist of blue skies, sunshine and temperatures steadily in the 70s (or 20s for Celsius—I’m still learning to convert that in my brain).

This is not a complaint.

I’m sure grey skies and rainy days will roll in soon enough.

I’m prepared.

Ok, maybe not completely prepared but I do have some cookies to make the transition a little less shocking. Chai Spiced Cookies, in fact. Perfect with a hot, steaming cup of tea.

Cardamom. Cinnamon. Ginger. Pepper. All Spice.

They’re having a party in these cookies. The spices combined with the soft sugar cookie base will quickly remind you of a fragrant, sweet and milky chai tea. Well, it did for me anyway.

Chai Spiced Cookies

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups white sugar
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon finely ground black pepper
1 cup unsalted butter, softened
1 egg
1/2 teaspoon vanilla extract

Sift together the flour, baking soda, baking powder and salt in a large bowl. In a separate bowl, combine the sugar, cinnamon, ground ginger, cardamom, all spice and ground black pepper. Reserve 1/4 cup of the sugar mixture to later roll your cookies in.

Beat the remaining sugar and butter together until fluffy. Next, add in the egg and vanilla extract and mix until fully combined.

Slowly add the dry ingredients to the butter mixture and mix until just combined.

Use your hands to roll dough into small balls (about 2 teaspoons each) and then give them a roll in the reserved sugar/spice mix. Place on a baking sheet about 1 1/2 inches apart.

Bake at 350°F for 8-10 minutes.

Recipe: My Baking Addiction 

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