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

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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!

Ingredients

Scale
  • 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.

Find it online: https://anasrecipes.com/iced-chai-sugar-cookies/