I love chewy cookies, and these chai cookies are perfect to enjoy in the Fall with a cup of coffee or tea! The recipe comes together very quickly and is great to keep in your arsenal for parties. You can make this dough in advance and keep it in the fridge for a few days, or even freeze it for up to a month! Just make sure you thaw it and let it come to room temperature before baking.

Makes 14 cookies

Prep Time: 5 Minutes

Bake Time: 13 Minutes

Total Time: 20 Minutes

Ingredients:

1 ½ Cups (180g) All Purpose Flour

½ Tsp (2g) Baking Soda

¾ Tsp (3g) Salt

¾ Tsp (3g) Cream of Tartar

1 ¼ Tsp (5g) Ground Cinnamon

1 ¼ Tsp (5g) Ground Ginger

1 Tsp (4g) Ground Cardamom

¾ Tsp (3g) Ground Nutmeg

½ Tsp (2g) Ground Cloves

½ Cup (113g) Unsalted Butter, Softened

2/3 Cup (135g) Granulated Sugar

1 Large Egg, Room Temperature

2 Tsp (8g) Vanilla Extract

Extra Sugar to sprinkle on top

Directions:

1.     Preheat your oven to 350 Degrees F (180C) and line a large cookie sheet with parchment paper.

2.     In a bowl, add the flour, baking soda, salt, cream of tartar, all the spices, and whisk until well combined. Set aside.

3.     In a separate bowl, add the butter and sugar and use a hand mixer to cream together for 2 minutes until light and fluffy. Add the egg and vanilla and mix until smooth.

4.     Add the dry mixture and mix on a low speed until the dough starts coming together. You may need to use your hands towards the end to gather the dough into a ball.

5.     Use a 1 ¾-inch cookie scoop to scoop the dough and roll it into balls. Place the balls about 1 inch apart on the cookie sheet, then sprinkle a little sugar on top of each one. Use a water glass to gently press the cookies down into circles since they don’t really spread in the oven.

6.     Bake for 12-15 minutes or until the cookies are set and the bottoms are light golden brown. Allow to cool completely on the pan before serving.

-Store in an airtight container at room temperature for up to 4 days.