chai cookies

These are the best chai cookies! They are super chewy cookies, made with warm fall spices and brown butter, and rolled in spiced sugar. They&#39;re the perfect cookie for fall and the Christmas holiday season!

Chai Cookies

tbsp (75 g) granulated white sugar

tsp cinnamon

tsp ground ginger

allspice

nutmeg

cardamom

cloves

unsalted butter

(250 g) all purpose flour, spooned and leveled

cinnamon

ginger

tsp allspice

tsp baking powder

tsp baking soda

tsp salt

(275 g) light brown sugar

egg yolks, at room temprature

vanilla

Add the granulated white sugar, cinnamon, ginger, allspice, nutmeg, cardamom and cloves to a bowl. Whisk to combine.

For the Spiced Sugar

Add the butter to a pot and heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is foamy, giving off a nutty scent and has browned. The whole process should take about 5-8 minutes. Remove the butter from the heat and transfer it to a small bowl. Pop it in the fridge and allow it to cool completely until it is solid but still malleable.

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking soda, baking powder and salt. Then set aside the flour mixture.

In a large bowl whip the cooled brown butter with an electric mixer on high speed until it is fluffy, about 1 minute. Then add in the brown sugar and mix on high speed until creamed together, about 2 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment.)

Add in the egg yolks and vanilla and mix for one minute on medium speed until pale and fluffy. Scrape the sides of the bowl as necessary.

Add the dry ingredients to the wet ingredients and combine on low speed.

Scoop the dough into 22 portions with a 2 tbsp cookie scoop, then roll into balls. Roll the cookie dough balls in the spiced sugar mixture.

Transfer the cookie dough to a parchment paper lined baking sheet. Bake 8 cookies at a time, for 11- 12 minutes.

Let the cookies cool for 5 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely. Then serve!

For the Chai Cookies

No-spread chai tea cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.

Masala Chai Shortbread Sugar Cookies

unsalted butter (room temperature)

sugar

egg (room temperature)

vanilla extract or vanilla bean paste

all-purpose flour

cornstarch

black pepper

black tea

star anise or fennel (optional)

Empty contents of two bags of chai tea and set aside. If spices aren’t ground, grind with mortar and pestle or spice grinder. Or make your own chai mix.

Whisk flour and cornstarch together and set aside.

Cream butter and sugars with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).

Add egg, vanilla extract, and chai spice, and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.

Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.

Turn dough out onto cling wrap, tightly wrap, and refrigerate overnight (or for at least 4 hours).

Knead, roll, cut out cookies, and return to fridge or freezer until firm. Leave a couple inches between cookies.

Bake at 350°F for 15 minutes, rotate pan, and bake for another 1-5 minutes until edges are starting to turn golden brown.

Remove cookies from oven and allow to cool on cookie sheet before handling.

These cookies are crisp and crackled on the edges, but buttery soft and chewy on the inside. Plus, they’re packed with tons of spices and brown sugar flavor (minus the sugar).

Chewy Vegan Chai Cookies

Tahini

Sugar

Cashew milk

tbsp Coconut oil, melted

tsp Vanilla extract

Baking powder

½ tsp Baking soda

½ tsp Ceylon Cinnamon

Cardamom

¼ tsp Pink Himalayan Salt

⅛ tsp ground Cloves

Nutmeg

Spelt flour

Blanched Almond Flour

Begin by preheating the oven to 350°F (180°C) and line a cookie sheet with parchment paper.

In a bowl, add the tahini, coconut sugar, cashew milk, melted coconut oil, vanilla extract, baking powder, baking soda, cinnamon, cardamom, salt, cloves and nutmeg. Whisk well together until the mixture looks creamy — about 3 minutes.

Next, add in the spelt flour and almond flour. Using a rubber spatula, fold the flour into the wet ingredients until just combined.

Using about 3 tbsp of dough, roll into a ball and place on the cookie sheet. gently flatten down until the cookie is 2cm thick and round. The cookies won&#39;t spread too much as they bake so make sure they&#39;re super round. Repeat with the rest of the dough, you should get about 6 cookies total.

Bake the cookie for 8 minutes, until cracked on top and puffy. Let cool on the counter for 5 minutes and enjoy with a cup of tea or coffee!

These cookies should last up to 2 days on the counter.

Shortbread Cookies spiced with chai spices and flavors!

Chai Shortbread Cookies

black tea leaves

vanilla extract

unsalted butter (12 tablespoons, at room temperature)

+1 tablespoons powdered sugar (75 grams)

all purpose flour (195 grams)

To a coffee grinder add loose black tea leaves along with the following spices - ground cardamom, ground cinnamon, ground cloves, ground ginger and ground black pepper.

Grind for few pulses till everything is well combined &amp; uniform and set aside.

Using the paddle attachment of your stand mixer or using your hand mixer, beat together butter and powdered sugar till smooth and creamy.

Add in the prepared chai spice mix, vanilla extract and combine.

Add the flour and mix to combine. The dough should come together on its own as you continue to combine the flour using the paddle attachment of your stand mixer. If it doesn't come together, just use your hands to form a dough.

Divide dough into 2 equal parts and make logs, 7 to 8 inches long. Wrap them in a plastic sheet and chill in the refrigerator for 3-4 hours or overnight.

Once chilled, take the logs out of the fridge, roll into raw sugar (optional) and cut into slices. I cut each log into 12 cookies.

Pre heat oven to 350 F degrees.

Place the cookies on a baking sheet (lined with parchment paper) around 2 inches apart.

Bake at 350 F degrees for 15-17 minutes. Remove from oven, let them sit in the pan for 5 minutes and then transfer onto a wire rack to cool completely.

EASY, wholesome Chai-Spiced Oatmeal Cookies that come together in 1 bowl in just 25 minutes! Vegan, gluten-free, naturally sweetened, oil-free, and made without any flour.

Chai-Spiced Oatmeal Cookies (Flourless!)

Chai-Spiced Nut Butter ((or store-bought))

maple syrup

sea salt

rolled oats ((ensure gluten-free as needed))

Tbsp chia seeds

pecans

Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Set aside.

In a medium mixing bowl, combine the chai-spiced nut butter, maple syrup, baking soda, and salt and stir or whisk until smooth and thoroughly combined.

Add the rolled oats, chia seeds, and chopped pecans and stir well to evenly distribute ingredients.

Scoop out ~1 ½ Tbsp portions of dough using a cookie scoop (we like this one) or two spoons, place on the baking sheet, and press lightly to make a thick, flat cookie about 2 ½ inches in diameter (they will not spread much, so it’s okay if they are close together). It’s normal for them to stick to your hands a bit when pressing — you can lightly oil your hands if needed!

Bake the cookies for 12-15 minutes, until the edges begin to turn golden brown. Let cool slightly before enjoying.

Let cool completely before storing in an airtight container at room temperature for up to 3-4 days or in the freezer for up to 1 month.

Made these last weekend, my husband declared these "the best cookies you have ever made"!  Today is his b-day asked him what kind of cake he wanted, he said those cookies you made last week would be better than cake!  But I had another MB recipe up my sleeve for today-the one bowl carrot cake. Spoiler alert-it was AMAZING as well!

I made these for non-vegan folks and they loved them! The crunch and texture are great. I made the Chai-Spiced Nut Butter just to make these cookies so now I have two different delicious sweet items to enjoy. I used cashews as written and a mix of almonds and pecans and it is especially buttery. Yet one more wonderful recipe.

These were SO good. YUM! Easy to make. I doubled the recipe and they turned out great.

Replaced with peanut butter and pine nuts. These were so addictive and delicious! Thank you!

These are devastatingly delicious. We rarely bake, but we could not pass these up. The chai spiced nut butter, oats, and chopped nuts are an absolute dream combination.

I love these cookies--they come together in a snap and taste great. They will work perfect for pre-run bites! :)

These were nice, quite wholesome. I used ready-to-go almond butter and subbed half the pecans with raisins, which I definitely recommend!

https://www.youtube.com/watch?v=uL4o3EwCAPs

EASY, wholesome Chai-Spiced Oatmeal Cookies that come together in 1 bowl in just 25 minutes! Vegan, gluten-free, naturally sweetened, oil-free, and made without any flour.

Full Recipe: https://minimalistbaker.com/chai-spiced-oatmeal-cookies/
 
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Chai-Spiced Oatmeal Cookies (Flourless!) | Minimalist Baker Recipes

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