
How To Make Frosted Chai Spice Sugar Cookies
Chai spice sugar cookies with perfectly balanced flavors of spices and vanilla extract and vanilla beans. A creamy blend that will soothe your day.
Serves:
Ingredients
For the Cookies:
- 2¾cupsall purpose flour,(345 grams), spoon & leveled
- 2tspcream of tartar
- 1tspbaking soda
- ½tspground cinnamon
- ½tspsalt
- 1cupunsalted butter,(230 grams), melted
- 1cupgranulated sugar,(200 grams)
- â…“cuplight brown sugar,(70 grams), packed
- 1large egg,at room temperature
- 2tsppure vanilla extract
For Rolling:
- ½cupgranulated sugar,(100 grams)
- 1½tspground cinnamon
- 1tspground ginger
- 1tspground cardamom
- ½tspground allspice
For the Vanilla Frosting:
- ½cupunsalted butter,(115 grams), softened to room temperature
- 2½cupsconfectioner’s sugar,(300 grams)
- 1tsppure vanilla extract
- 3tbspheavy cream,(45 milliliter), or milk
- ½scraped seeds,from of a split vanilla bean
- â…›tspsalt
Instructions
-
When you take the butter out of the refrigerator to make the cookie dough, take out ½ cup more (1 stick) and allow it to soften as you make the cookies.
Cookies:
-
Toss the flour, cream of tartar, baking soda, cinnamon, and salt together in a large bowl. Set aside.
-
In a medium bowl, whisk the melted butter, granulated sugar, and brown sugar together until smooth.
-
Whisk in the egg then the vanilla until combined. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula.
-
Cover the dough tightly with plastic wrap and chill for at least 45Â minutes and up to 2 days.
-
If chilling for longer than a few hours, be sure to let the cookie dough sit at room temperature for 20 to 30 minutes because it will be quite hard.
-
Preheat oven to 350 degrees F (177 degrees C). Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
-
Remove the cookie dough from the refrigerator and roll 1½ Tablespoons of dough into each ball.
Rolling:
-
Mix the sugar and spices together in a small bowl. Roll each dough ball into the mixture to coat evenly. Place 10 balls of dough onto each cookie sheet.Â
-
Bake the cookies for 10 to 11 minutes.
-
Remove from the oven and allow to cool on the cookie sheet for at least 10 minutes before transferring to a wire rack to cool completely.
Frosting:
-
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy for about 2 minutes.
-
Add confectioners’ sugar, vanilla extract, cream, and vanilla bean seeds with the mixer running on low. Increase to high speed and beat for 3 full minutes.
-
Add 1 Tablespoon more of cream if frosting is too thick.
-
Frost cooled cookies.
Nutrition
- Calories:Â 271.27kcal
- Fat:Â 12.55g
- Saturated Fat:Â 7.81g
- Trans Fat:Â 0.47g
- Monounsaturated Fat:Â 3.27g
- Polyunsaturated Fat:Â 0.56g
- Carbohydrates:Â 38.48g
- Fiber:Â 0.54g
- Sugar:Â 26.84g
- Protein:Â 1.93g
- Cholesterol:Â 40.82mg
- Sodium:Â 119.72mg
- Calcium:Â 12.81mg
- Potassium:Â 71.50mg
- Iron:Â 0.79mg
- Vitamin A: 108.13µg
- Vitamin C:Â 0.05mg
Have your own special recipe to share? Submit Your Recipe Today!