Chai Sugar Cookies
These chai sugar cookies are tender, buttery treats infused with warm spices like cinnamon and cardamom. They feature a crispy edge and soft center, topped with coarse sugar for extra crunch and shimmer. Baking these cookies fills your kitchen with inviting, aromatic spice scents that evoke cozy moments.
Equipment
- Mixing bowls
- Electric mixer
- Rolling pin
- Cookie cutters
- Baking sheet
Ingredients
- 1 cup unsalted butter softened
- 1 cup caster sugar fine and dissolves easily
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons chai spice blend cinnamon, cardamom, ginger, pepper
- 2 1/2 cups all-purpose flour
- for sprinkling coarse sugar for rolling and topping
Instructions
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Gather your ingredients so everything is ready to go.
- In a large mixing bowl, beat the softened butter and caster sugar together with an electric mixer until the mixture is pale, fluffy, and fragrant—about 3 minutes. You’ll notice it turns lighter in color and feels smooth to the touch.
- Add the egg and vanilla extract to the bowl, then beat again until just combined. The mixture should become slightly more airy and shiny.
- Stir in the chai spice blend, releasing warm, fragrant aromas that fill your kitchen as you mix.
- Gradually sift in the flour, mixing on low speed until the dough just comes together. It should be soft but not sticky. If it feels too sticky, chill it in the fridge for 15 minutes to firm up.
- Divide the dough in half and roll each portion between two sheets of parchment paper to about 0.5cm (¼ inch) thickness. Lightly dust the surface with flour if needed to prevent sticking. Keep the rolling even for uniform cookies.
- Use your favorite cookie cutters to cut out shapes from the dough. Sprinkle coarse sugar over the cutouts for extra crunch and shimmer. Place the shaped cookies on the prepared baking sheet and chill for 10 minutes to help them hold their shape during baking.
- Bake the cookies in the preheated oven for 10 to 12 minutes, until the edges are lightly golden and you see a faint crackle on top. The warm aroma of spices will drift through the air.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes—they will firm slightly as they cool.
- Transfer the cookies to a wire rack and allow them to cool completely for 10 minutes. This lets the flavors deepen and the texture set.
- Once cooled, enjoy the cookies with a cup of tea or coffee, savoring the crispy edges, tender center, and lingering spice aroma—perfect for cozy moments.