Cardamom Ginger Chai Cookies
Cardamom Ginger Chai Cookies
Ingredients
For the Chai Spice Blend
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon black pepper, freshly ground
For the Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
For the Coating
- 1/4 cup granulated sugar
- 1 teaspoon chai spice blend, from the blend prepared earlier
Instructions
- 1
Prepare the Chai Spice Blend: In a small bowl, combine the ground cinnamon, ground ginger, ground cardamom, ground cloves, ground nutmeg, and black pepper. Whisk well to combine. Set aside.
⏱️ 2 min
- 2
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and 2 teaspoons of the prepared chai spice blend. Set aside.
⏱️ 3 min
- 3
Cream Wet Ingredients: In a large bowl using an electric mixer, cream together the softened unsalted butter, 3/4 cup granulated sugar, and light brown sugar until light and fluffy, about 3-4 minutes.
⏱️ 4 min
- 4
Add Egg and Flavorings: Beat in the large egg until just combined, then stir in the vanilla extract and molasses until fully incorporated. Scrape down the sides of the bowl as needed.
⏱️ 3 min
- 5
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft.
⏱️ 3 min
- 6
Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 hours. Chilling helps prevent the cookies from spreading too much.
⏱️ 5 min
- 7
Preheat Oven and Prepare Coating: While the dough chills, preheat your oven to 375°F. Line baking sheets with parchment paper. In a small shallow bowl, combine 1/4 cup granulated sugar and 1 teaspoon of the reserved chai spice blend for the coating.
⏱️ 5 min•🌡️ 375
- 8
Form and Coat Cookies: Scoop rounded tablespoons of dough and roll them into balls. Roll each dough ball in the chai sugar coating until evenly covered. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
⏱️ 5 min
- 9
Bake the Cookies: Bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers still look soft. Do not overbake.
⏱️ 12 min•🌡️ 375
- 10
Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cardamom Ginger Chai Cookies
Ingredients
For the Chai Spice Blend
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon black pepper, freshly ground
For the Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
For the Coating
- 1/4 cup granulated sugar
- 1 teaspoon chai spice blend, from the blend prepared earlier
Instructions
- 1
Prepare the Chai Spice Blend: In a small bowl, combine the ground cinnamon, ground ginger, ground cardamom, ground cloves, ground nutmeg, and black pepper. Whisk well to combine. Set aside.
⏱️ 2 min - 2
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and 2 teaspoons of the prepared chai spice blend. Set aside.
⏱️ 3 min - 3
Cream Wet Ingredients: In a large bowl using an electric mixer, cream together the softened unsalted butter, 3/4 cup granulated sugar, and light brown sugar until light and fluffy, about 3-4 minutes.
⏱️ 4 min - 4
Add Egg and Flavorings: Beat in the large egg until just combined, then stir in the vanilla extract and molasses until fully incorporated. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 5
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft.
⏱️ 3 min - 6
Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 hours. Chilling helps prevent the cookies from spreading too much.
⏱️ 5 min - 7
Preheat Oven and Prepare Coating: While the dough chills, preheat your oven to 375°F. Line baking sheets with parchment paper. In a small shallow bowl, combine 1/4 cup granulated sugar and 1 teaspoon of the reserved chai spice blend for the coating.
⏱️ 5 min•🌡️ 375 - 8
Form and Coat Cookies: Scoop rounded tablespoons of dough and roll them into balls. Roll each dough ball in the chai sugar coating until evenly covered. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
⏱️ 5 min - 9
Bake the Cookies: Bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers still look soft. Do not overbake.
⏱️ 12 min•🌡️ 375 - 10
Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min