Description
These soft-baked cookies scent your kitchen with warm chai spice and deliver a tender chew. Sweet brown sugar meets aromatic cinnamon, cardamom, and ginger for a comforting bite alongside a steaming cup of tea.
Ingredients
- 2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp milk
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg until evenly combined.
- In a large bowl cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla extract until fully incorporated and smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
- If the dough feels too stiff, stir in the milk until the dough reaches a soft, scoopable consistency.
- Using a cookie scoop or tablespoon, place rounded balls of dough 2 inches apart on the prepared baking sheet.
- Bake for 10–12 minutes, or until the edges are set and the centers still look slightly underbaked.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Cookies will stay soft for up to 3 days when stored in an airtight container at room temperature.
- Adjust the chai spice blend to your taste by increasing or decreasing individual spices.
- Chilling the dough for 30 minutes before baking yields thicker, more evenly shaped cookies.
- For extra chewiness, substitute 2 tablespoons of milk with 1 tablespoon of honey.