Recipe
Chai Spiced Cookies Just In Time For Fall
Ready to "chai" a recipe just in time for fall?
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.
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
- Prep Time: 1 min 30 secs
- Cook Time: 9 secs
- Total Time: 1 min 39 secs
- Servings: 20
Ingredients
- 1 egg
- 1 stick butter 4 oz
- 190g brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream tartar
- 1/4 teaspoon salt optional and to taste
- 180g flour
- 1 tsp almond extract
- 1/4 cup sugar
- 1 tbsp chai spice
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
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.