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Chai Cookies with Brown Butter and Chai Sugar Recipe

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4 from 8 reviews

These chai cookies are a delightful blend of warm spices and rich brown butter, perfectly rolled in chai-spiced sugar for an extra burst of flavor. Easy to make and perfect for cozy occasions, these large cookies have a tender crumb and aromatic spice profile that chai lovers will adore.

Ingredients

Chai Cookies

  • 18 TBSP Unsalted butter (1 cup plus 2 tbsp)
  • 2 2/3 cups All-purpose flour
  • 1 TBSP Cornstarch
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 2 tsp Ground cinnamon
  • 1 tsp Ground ginger
  • 1/4 tsp Ground nutmeg
  • 1/2 tsp Cardamom
  • 1/4 tsp Ground cloves
  • 1 1/2 cups White granulated sugar
  • 2 Large eggs, room temperature
  • 1 tsp Pure vanilla extract

Chai Sugar

  • 1/2 cup White granulated sugar
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1/4 tsp Ground nutmeg
  • 1/4 tsp Cardamom
  • 1/4 tsp Ground cloves

Instructions

  1. Brown the Butter: In a large frying pan, melt the 18 tablespoons of unsalted butter over medium heat. Continue cooking, stirring occasionally, until the milk solids separate and the butter turns an amber brown color, emitting a nutty aroma. Be careful not to burn it.
  2. Cool the Butter: Pour the browned butter into a bowl and allow it to cool for 40 minutes. To speed up the process, place the bowl in the refrigerator and stir every 10 minutes until cooled.
  3. Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, cardamom, and ground cloves. Set this mixture aside.
  4. Mix Wet Ingredients: In a large mixing bowl, whisk together the cooled brown butter, white granulated sugar, eggs, and pure vanilla extract until combined and smooth.
  5. Combine Dry and Wet Ingredients: Add the sifted dry ingredients to the wet ingredients and gently fold using a baking rubber spatula. Mix until fully incorporated into a thick cookie dough.
  6. Preheat Oven: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper.
  7. Prepare Chai Sugar: In a separate bowl, mix together the white sugar, ground cinnamon, ground ginger, ground nutmeg, cardamom, and ground cloves to create the chai sugar coating.
  8. Shape and Coat Cookies: Using a large cookie scoop, portion the dough into balls. Roll each dough ball thoroughly in the chai sugar mixture to coat.
  9. Bake Cookies: Place about 6 cookie dough balls on each prepared cookie sheet, spaced to allow for spreading. Bake in the preheated oven for 13 to 15 minutes, or until the edges are lightly golden.
  10. Final Sugar Roll and Cool: Remove the cookies from the oven and let them sit on the hot baking sheet for 6 minutes. Then, roll the tops of the warm cookies once more in the chai sugar coating for extra flavor and crunch. Transfer the cookies to a wire rack to cool completely.

Notes

  • Be vigilant while browning butter; it can quickly go from brown to burnt.
  • Chilling the dough is optional but helps prevent cookies from spreading too much during baking.
  • Rolling cookies in chai sugar twice enhances the spiced crust for more flavor and texture.
  • Use room temperature eggs for better mixing and texture.
  • These cookies keep well in an airtight container for up to one week.

Find it online: https://yumntasty.com/chai-cookies-with-brown-butter-and-chai-sugar-recipe/