I don't know about you but I'm a major chai fan. I don't reserve chai lattes just for the Fall, it's a year round drink for me! Anyone else with me on this??
Now, smash some chai spice together with sugar cookies and you've really got me intrigued - I mean, how can you go wrong with that? To get especially festive, I snagged these super cute fall cookie cutters off amazon and they were the perfect finishing touch.
A few great things about these cookies:
- They are a fun fall twist on the normal sugar cookie. The chai spice really doe shine and gives me all the fall feels.
- You can eat them on their own or get a little fancy and dip them in melted white chocolate and sprinkle with cinnamon sugar.
- They make really great neighbor gifts! I made 30-40 cookies with just one batch, so they are great for putting in cute baggies and delivering to neighbors (or teachers!).
Baking these cookies for 8-12 minutes gives them a nice and soft texture which is how I like my sugar cookies. I wanted until mine were completely cool and then dipped in some melted chocolate which adds just the right amount of sweetness.
If you're looking for a delicious and festive way to ring in the Fall season, these are your BFF. Happy baking, friends!
CHAI SPICED SUGAR COOKIES
- 3 sticks (1 1/2 cups) salted butter, at room temperature
- 1 1/4 cups light brown sugar, packed
- 1 tablespoon vanilla extract
- 2 eggs at room temperature
- 4 1/2 cups all-purpose flour, plus more as needed
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon cardamom
- 1/4 teaspoon ground allspice
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- melted white chocolate for dipping, optional
- cinnamon sugar for sprinkling, optional
- In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, and mix until evenly combined. Add the flour, baking soda, cinnamon, ginger, cardamom, all-spice, nutmeg, salt, and pepper, beat until combined and the dough forms a ball.
- Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Make sure you're using enough flour or your dough will stick. Cut out the cookies using your favorite autumn cookie cutters (I used these from amazon!). Carefully transfer the cookies to a parchment-lined baking sheet. Cover the baking sheet and place the sheet in the freezer, freeze until firm, about 15-20 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.
- Preheat oven to 350°F. Bake the cookies on the middle rack of the oven for 8-12 minutes or until just lightly golden brown. Do not over bake. Cool on the baking sheet five minutes and then transfer to a wire cooling rack to cool completely.
- When they are completely cool, melt some white chocolate in a microwave safe bowl. Dip the cookies in the chocolate or drizzle on top. Lightly sprinkle some cinnamon sugar over the top and ENJOY!
*recipe adapted from Half Baked Harvest