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.
For the Cookies:
- 2¾cupsall purpose flour,(345 grams), spoon & leveled
- 2tspcream of tartar
- 1tspbaking soda
- ½tspground cinnamon
- 1cupunsalted butter,(230 grams), melted
- 1cupgranulated sugar,(200 grams)
- ⅓cuplight brown sugar,(70 grams), packed
- 1large egg,at room temperature
- 2tsppure vanilla extract
- 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
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.
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 45 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.
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.
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.
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.
- Calories: 271.27kcal
- Fat: 12.55g
- Saturated Fat: 7.81g
- Trans Fat: 0.47g
- Monounsaturated Fat: 3.27g
- Polyunsaturated Fat: 0.56g
- Carbohydrates: 38.48g
- Fiber: 0.54g
- Sugar: 26.84g
- Protein: 1.93g
- Cholesterol: 40.82mg
- Sodium: 119.72mg
- Calcium: 12.81mg
- Potassium: 71.50mg
- Iron: 0.79mg
- Vitamin A: 108.13µg
- Vitamin C: 0.05mg
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