Dessertscookiesandcups
Chai Sugar Cookies
These thick, soft chai sugar cookies are filled with warm spices and topped with a festive eggnog and nutmeg glaze. Perfect for fall and winter baking!
👥 20 Servings⏱️ Prep & Cook: 34 min⏳ Prep: 20 min🔥 Cook: 14 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- whisk
📝 Preparation Steps
1
Cookies
2
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
3
In a medium bowl, whisk together the flour, baking powder, cornstarch, salt, cinnamon, cardamom, allspice, ginger, and cloves.
baking powder2 teaspoonscornstarch1 teaspoonground cinnamon2 teaspoonsground cardamom1 teaspoonground ginger1 teaspoon
4
In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar until light and fluffy, 2 – ⏱️ 3 minutes. Add in the egg, egg yolk, and honey, and mix for ⏱️ 30 seconds until combined, scraping the sides of the bowl as necessary.
butter, room temperature10 tablespoonslarge egg, plus 1 egg yolk1whole milk or eggnog3 tablespoonshoney2 tablespoons
5
Turn the mixer to low speed and gradually add in the flour mixture until just combined.
6
Using a medium (2-tablespoon-sized) cookie scoop, portion out the dough onto the prepared baking sheet, gently pressing the scoops down to flatten slightly.
7
Bake for 12 to ⏱️ 14 minutes or until the cookies are just set and the edges are golden brown. Cool cookies on baking sheet for ⏱️ 2 minutes then transfer to a wire cooling rack to cool completely.
8
Icing
9
In a medium bowl, whisk together powdered sugar, nutmeg, and milk (or egg nog). Icing should be thick, but spreadable.
large egg, plus 1 egg yolk1whole milk or eggnog3 tablespoons
10
Spread each cooled cookie with about a teaspoon of the icing just over the center, leaving the edges of the cookie free of glaze.
11
Sprinkle with a bit of fresh nutmeg if desired.
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