Name: Frosted Chai Spice Sugar Cookies Recipe
Prep time: 1 h 15 min
Cook time: 10 min
Total time: 1 h 25 min
Yield: 24
Cuisine: American
Ingredients: For The Cookies:; 2¾ cups all purpose flour; 2 tsp cream of tartar; 1 tsp Baking Soda; ½ tsp ground cinnamon; ½ tsp salt; 1 cup unsalted butter; 1 cup granulated sugar; ⅓ cup light brown sugar; 1 large egg; 2 tsp pure vanilla extract; For Rolling:; ½ cup granulated sugar; 1½ tsp ground cinnamon; 1 tsp ground ginger; 1 tsp ground cardamom; ½ tsp ground allspice; For the Vanilla frosting:; ½ cup unsalted butter; 2½ cups confectioner's sugar; 1 tsp pure vanilla extract; 3 tbsp heavy cream; ½ scraped seeds; ⅛ tsp salt

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.

Preparation: 1 hour 15 minutes

Cooking: 10 minutes

Total: 1 hour 25 minutes

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)
⅓cuplight 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
⅛tspsalt

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 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.

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.
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.