CHAI COOKIES RECIPES RECIPES

Steps:

• Combine 1/2 cup sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, milk and vanilla; continue beating until well mixed. Add flour and baking powder; beat, scraping bowl often, until well mixed. Add 2 tablespoons chai mix; knead into dough, using hands, until well mixed.
• Divide dough in half; shape each half into 8-inch log. Wrap each in plastic food wrap. Refrigerate 1-2 hours or until firm.
• Heat oven to 375°F.
• Combine 1/3 cup sugar and remaining chai mix in bowl; set aside.
• Cut logs into 1/8-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake 7-9 minutes or until edges begin to brown. Cool 2 minutes on cookie sheets; remove to cooling rack. Sprinkle cookies with sugar mixture while warm. Cool completely. Sprinkle cookies with sugar mixture again when cooled.

Steps:

• Put espresso or coffee in a small metal bowl. Put butter in a small saucepan, and cook over medium-high heat, swirling and stirring occasionally with a rubber spatula, until nutty brown, 5 to 6 minutes. Add the butter to the bowl with the espresso and stir to combine. Set aside to cool, stirring occasionally, while you prepare the rest of the cookie.
• Combine the flour, malted milk powder, baking powder, ginger, cinnamon, cardamom, cloves, salt and pepper in a medium bowl. Whisk to combine thoroughly and set aside.
• Combine eggs and light brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined and slightly paler, about 3 minutes, scraping bowl as needed.
• Add the vanilla and the butter mixture, then mix on low speed until combined. Add the flour mixture, then mix again on low until combined. Transfer dough to a resealable glass or plastic container, and chill thoroughly, at least 2 hours and up to 3 days.
• Heat oven to 350 degrees. Put granulated sugar and confectioners’ sugar into two separate bowls. Use a small cookie scoop to portion dough into heaping tablespoons (about 25 grams each). Roll into smooth balls and drop a few at a time into the bowl of granulated sugar, rolling to coat. Transfer to the bowl with the confectioners’ sugar. Roll gently, coating well, then transfer to a parchment- or silicone mat-lined baking sheet, leaving at least 2 inches between cookies. Place in freezer until firm, about 10 minutes.
• Bake until cookies are golden underneath but still quite tender (they will firm up as they cool), 12 to 14 minutes. Let cool a few minutes on the baking sheets and transfer to wire racks to cool completely. Cookies will keep in an airtight container at room temperature for 1 week.