Some days, things just don’t turn out the way you expected…some days, they turn out better! I found this recipe for “Chai Sugar Cookies” and accidentally left out one ingredient…and they were AWESOME! So then I made them again following the recipe exactly and found that I liked them better the first time I made them…and so, a new recipe was born!
I plan on having these at the Café this winter, because they go so well with a cup of
coffee or tea.!
My version of “Chai Sugar Cookies” Makes 2 dozen
“They come out crisp on the outside and chewy on the inside with the wonderful
Chai spice flavor.” Great for dunking.
2 ¼ cups unbleached white flour
½ tsp baking soda
1 tsp baking powder
1 ½ cups granulated sugar (plus 1/3 cup for rolling)
2 ounces cream cheese (cut into small pieces)
1/2 tsp each: ground cinnamon, ground ginger, ground cardamom, and ground cloves
2 pinches of black pepper
6 Tbsp salted butter, melted and still warm
1 Tbsp milk
1 tsp vanilla extract
Grease two cookie sheets and set aside.
Preheat oven to 350 degrees.
Whisk flour, baking soda, and baking powder together in a medium bowl. Set aside.
Place 1 ½ cups sugar and cream cheese in a large bowl. Pour warm butter over sugar and cream cheese and whisk to combine. Add spices and pepper.
Add egg, milk, and vanilla, combine.
Add flour mixture forming a dry dough that forms into balls when shaped with your hands. Roll dough into 24 balls and then roll in reserved 1/3 cup sugar.
Place dough balls on prepared cookie sheets and bake 10-12 minutes or until cookies crack and are lightly browned on the bottom. I like them a little underdone to create the crisp on the outside but chewy on the inside cookie.
Transfer to a cooling rack and cool to room temperature.
Next week, I’ll talk about my favorite thing to cook…soup!