Chai Spiced Sugar Cookies

I’m a big fan of Cinnamon.

I have it sprinkled on my muesli in the morning, I love putting it into cakes or muffins and even on French toast with caramelised bananas and maple syrup! I even sprinkle some on top of my morning coffee.

If you’ve ever done the “Cinnamon Challenge” you will:

a)    Know that this is in-fact a challenge, as opposed to those who brush off this “challenge” with such exaggerated confidence – really having no idea what they are in for.

b)    Have an understanding of how hilarious it can be watching others do the “Cinnamon Challenge”

c)    Have a new appreciation of that nutty little bark I have become ever so fond of.

If you haven’t done the “Cinnamon Challenge,” It simply is trying to swallow a tablespoon of cinnamon in one mouthful. Deceivingly hard.

I’m also a big fan of coffee.

There is nothing more exciting than waking up to a big steaming hot man cup of coffee (in bed).

I am lucky enough to have recently acquired been able to use Jack’s Nespresso coffee machine. It’s amazing by the way!

For those Nespresso fanatics – yes it really is concerning okay to have five coffee’s a day. The sensational quality of Nespresso truly makes up for the fact you will not be able to get to sleep at night.

For those that enjoy a warm cup of coffee and enjoy sleeping at night – You may have discovered Chai latte’s.

I love a good Chai latte. Not one made with that sickly sweet syrup (cough DOME cough), but one that you can taste the authentic Indian spices. The cinnamon, cardamom, cloves, ginger…Mmm! I came across this recipe for Chai Spiced Sugar Cookies on a food blog I came across in my food-blog-obsessed-ventures.

These cookies are begging to be dunked into a big cup of tea (Chai tea specifically or even better – a Chai latte!). They have a gorgeous sugar crust on the outside, a small crunch and soft on the inside. Imagine a mix between a ginger snap biscuit and a cinnamon spiced shortbread biscuit.

If you aren’t a fan of Chai tea, these cookies have had the tick of approval from all chai-lovers and non-chai-lovers alike during my sampling at work.

And I totally didn’t even Photoshop these photos!

Crinkle-top-sweet-sugary-spice goodness. Don’t stop at one. I make them bite sized so you don’t feel as bad when you eat seven a couple of them!

Chai Spiced Sugar Cookies

 

Yield: About 3 dozen cookies

Prep Time: 15 minutes

Cook Time: 8-10 minutes

Ingredients:

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 3/4 cups white sugar

2 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cardamom

1/2 teaspoon ground allspice

1/4 teaspoon finely ground black pepper

1 cup unsalted butter, softened

1 egg

1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

2. In a large bowl, sift together flour, baking soda, baking powder and salt. Set aside.

3. In a medium bowl combine sugar, cinnamon, ginger, cardamom, allspice and black pepper. Remove 1/4 cup of the sugar-spice mixture, set aside to reserve for rolling the cookies. 

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter and sugar-spice mixture until light and fluffy, about 3 minutes.

5. Beat in egg and vanilla extract, combine until fully incorporated

6. Slowly blend in dry ingredients mixing until just combined. 

7. Using a small scoop (2 teaspoons) roll dough into balls and then into the reserved sugar-spice mixture. Place dough balls on prepared baking sheet about 1 1/2 inches apart.

8. Bake in preheated oven for 8 to 10 minutes.

9. Let stand on baking sheet two minutes before removing to cool on wire racks.

Notes:

- Store cookies in an airtight container at room temperature for up to 3 days.