Iced Chai Sugar Cookies: A Delicious Twist on a Classic Treat

Iced Chai Sugar Cookies are a delightful twist on the classic sugar cookie, infused with the warm, aromatic spices of chai tea. As I embarked on my culinary journey, I discovered that these cookies not only satisfy a sweet tooth but also evoke a sense of comfort and nostalgia. The rich history of chai, originating from India, adds a cultural depth to this recipe, making it a perfect treat for gatherings or cozy evenings at home.

What I love most about iced chai sugar cookies is their unique flavor profile. The combination of cinnamon, cardamom, and ginger creates a symphony of taste that dances on your palate, while the soft, chewy texture makes each bite a delightful experience. Plus, the icing adds a touch of sweetness that perfectly complements the spices. Whether you’re looking for a quick dessert to impress guests or a simple treat to enjoy with your afternoon tea, these cookies are sure to become a favorite in your baking repertoire.

Ingredients:

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cardamom
• ½ teaspoon ground cloves
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon brewed chai tea (cooled)
• 1 cup powdered sugar (for icing)
• 2 tablespoons milk (for icing)
• 1 teaspoon vanilla extract (for icing)
• Sprinkles or edible glitter (optional, for decoration)

Preparing the Dough

1. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cardamom, and cloves. This will be our dry mixture, and it’s important to get all those spices well combined to ensure every cookie is packed with flavor.
2. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, which usually takes about 3-4 minutes. This step is crucial as it incorporates air into the dough, making your cookies tender.
3. Add the egg, vanilla extract, and cooled brewed chai tea to the butter-sugar mixture. Mix on low speed until everything is well combined. The chai tea adds a lovely depth of flavor that makes these cookies special.
4. Gradually add the dry mixture to the wet mixture, about a cup at a time, mixing on low speed until just combined. Be careful not to overmix; we want to keep the cookies soft and tender.
5. Once the dough is fully combined, it should be slightly sticky but manageable. If it feels too wet, you can add a tablespoon of flour at a time until it reaches the right consistency.
6. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. This step is essential as it helps the flavors meld and makes the dough easier to handle when rolling out.

Rolling and Cutting the Cookies

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
2. Once the dough has chilled, take it out of the refrigerator. Lightly flour your work surface and rolling pin. Divide the dough into two halves to make it easier to work with.
3. Roll out one half of the dough to about ¼ inch thick. Use cookie cutters to cut out your desired shapes. I love using festive shapes for different occasions, but classic rounds work just as well!
4. Place the cut-out cookies onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
5. Repeat the rolling and cutting process with the second half of the dough. If the dough becomes too soft to work with, simply pop it back in the fridge for a few minutes to firm up.
6. Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Keep an eye on them, as baking times can vary depending on your oven.
7. Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Preparing the Icing

1. While the cookies are cooling, it’s time to prepare the icing. In a medium bowl, combine the powdered sugar, milk, and vanilla extract. Whisk until smooth and creamy. If the icing is too thick, add a little more milk, one teaspoon at a time, until you reach your desired consistency.
2. If you want to add color to your icing, feel free to use food coloring. Just a drop or two will do the trick! Mix well until the color is evenly distributed.

   Conclusion:

   In summary, these Iced Chai Sugar Cookies are an absolute must-try for anyone looking to elevate their baking game while indulging in the warm, comforting flavors of chai. The combination of spices and sweetness creates a delightful treat that’s perfect for any occasion, whether it’s a cozy afternoon at home or a festive gathering with friends and family. For serving suggestions, I love pairing these cookies with a steaming cup of chai tea or a glass of cold milk. You can also get creative with variations by adding a sprinkle of cinnamon or nutmeg on top of the icing for an extra flavor boost, or even incorporating some chopped nuts for added texture. I truly encourage you to give this recipe a try and experience the joy of baking these delicious Iced Chai Sugar Cookies. Once you do, I’d love to hear about your experience! Share your thoughts, any tweaks you made, or even a picture of your beautiful cookies. Let’s spread the love for these delightful treats together! Happy baking! Print

   Iced Chai Sugar Cookies: A Delicious Twist on a Classic Treat

   

   Print Recipe

   These Chai-Spiced Cookies combine warm spices and buttery flavor, making them a delightful treat for any occasion. Topped with sweet icing and optional sprinkles, they are sure to impress your family and friends!

   • Author: Dottie
   • Prep Time: 75 minutes
   • Cook Time: 10 minutes
   • Total Time: 85 minutes
   • Yield: 24 cookies 1x

   Ingredients

   Scale 1x2x3x

   • 2 ¾ cups all-purpose flour
   • 1 teaspoon baking soda
   • 1 teaspoon baking powder
   • ½ teaspoon salt
   • 1 tablespoon ground cinnamon
   • 1 teaspoon ground ginger
   • ½ teaspoon ground cardamom
   • ½ teaspoon ground cloves
   • 1 cup unsalted butter, softened
   • 1 ½ cups granulated sugar
   • 1 large egg
   • 1 teaspoon vanilla extract
   • 1 tablespoon brewed chai tea (cooled)
   • 1 cup powdered sugar (for icing)
   • 2 tablespoons milk (for icing)
   • 1 teaspoon vanilla extract (for icing)
   • Sprinkles or edible glitter (optional, for decoration)

   Instructions

   1. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cardamom, and cloves.
   2. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
   3. Add the egg, vanilla extract, and cooled brewed chai tea to the butter-sugar mixture. Mix on low speed until well combined.
   4. Gradually add the dry mixture to the wet mixture, about a cup at a time, mixing on low speed until just combined.
   5. If the dough is too wet, add a tablespoon of flour at a time until it reaches the right consistency.
   6. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour.
   7. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
   8. Lightly flour your work surface and rolling pin. Divide the dough into two halves.
   9. Roll out one half of the dough to about ¼ inch thick and use cookie cutters to cut out desired shapes.
   10. Place the cut-out cookies onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
   11. Repeat the rolling and cutting process with the second half of the dough. If the dough becomes too soft, refrigerate for a few minutes.
   12. Bake the cookies for 8-10 minutes, or until the edges are lightly golden. Let them cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
   13. In a medium bowl, combine the powdered sugar, milk, and vanilla extract. Whisk until smooth and creamy. Adjust consistency with more milk if needed.
   14. If desired, add food coloring to the icing and mix until evenly distributed.

   Notes

   • For a festive touch, consider using cookie cutters in various shapes.
   • Store cookies in an airtight container to maintain freshness.
   • Icing can be made ahead of time and stored in the refrigerator; just re-whisk before using.