Spoon University Logo
IMG 0880
IMG 0880
Recipes

Chai Spiced Cookies Just In Time For Fall

Ready to “chai” a recipe just in time for fall? 

Chai
Ellen Gibbs

Before pumpkin spice was all the rage, there was chai — the original flavor of fall. Put side-by-side, they are relatively similar in composition, save for chai typically has more cardamom, anise, cloves and some variations even have a hint of black pepper.

These cookies don’t require much fuss, they do however require a blend of chai spices, such as the one used in this, sold under King Arthur Flour. However, you can make your own blend of spices using the proper ratio of ingredients. Allow the dough enough time to freeze, this is crucially important for a puffy, soft cookie that won’t fall flat. Crunched for time? This means you can make the dough and bake them at a time that’s most convenient for you.

Chai
Ellen Gibbs

The secret to soft, chewy cookies that trump put plain sugar cookies to shame, is that cream of tartar. Do not overlook this ingredient, it prevents the cookies from drying out and helps leaven the dough. 

Recipe adapted from Averie Cooks 

Chai Spiced Almond Cookies

Difficulty:BeginnerPrep time: 1 minuteCook time: minutesTotal time: 1 minuteServings:20 servings

Ingredients

Instructions

  1. Ellen Gibbs

    Beat the butter and 190g of brown sugar until smooth.

  2. Ellen Gibbs

    Add the egg and almond emulsion to the bowl, mix until combined.

  3. Ellen Gibbs

    Finally, stir in the remaining dry ingredients — the flour, baking soda, cream of tartar and salt.

  4. Ellen Gibbs

    After dough has been in the freezer for at least an hour, form into 1 and 1/2 tbsp balls.

  5. Ellen Gibbs

    Roll each ball of dough in brown sugar and chai spice blend.

  6. Ellen Gibbs

    Place each ball of dough on a baking sheet lined with parchment, or sprayed with bake-release, making sure there is 2u0022 of separation for each cookie to expand.

  7. Ellen Gibbs

    Bake at 350°F for 9 minutes. Let cookies rest for 10 minutes before transferring to a cooling rack.

Enjoy warm on the side of a chai, or pumpkin spice (we won’t judge) latte. Alternatively, these can be stored in an air-tight container for up to a week — if they last that long. 

I'm a senior at the University of New Hampshire, majoring in communication. Yogi who enjoys cooking whole foods through time-honored methods. When I'm not in the kitchen, I'm usually fantasizing about new flavor combinations or hovering over a plate of food with a camera.