Vanilla Chai Cookies
Soft and chewy vanilla chai cookies built on a snickerdoodle base with chai powder and cardamom in the dough, rolled in a chai sugar coating that bakes into a beautiful crinkled crust. Refrigerated before baking for maximum thickness and pulled slightly underdone for that perfect soft center. The fall cookie that tastes exactly like a vanilla chai latte in every single bite.
Ingredients
Dry Ingredients:
- 2¾ cup All Purpose Flour
- 2 tsp Cream of Tartar
- 1 tsp Baking Soda
- ½ tsp Salt
- 4 tsp Chai Powder
- ¼ tsp cardamom
Wet Ingredients:
- 1 Cup Unsalted Butter Softened
- 1 Cup White Sugar
- ½ Cup Brown Sugar
- 2 Eggs
- 2 tsp Vanilla
For the Topping:
- ¼ Cup Sugar
- 1½ Tbs Chai Powder
Instructions
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cardamom and chai powder.
- In the bowl of a stand mixer or using a hand mixer, cream butter and sugar together until light and fluffy.
- Add eggs and vanilla and beat for 1 to 2 more minutes.
- Pour the dry ingredients into the wet ingredients and mix on low just until the flour is incorporated. Do not over mix!
- Refrigerate the dough for at least 30 minutes or overnight. This helps develop the flavor and prevents them from spreading too much when baking.
- Preheat oven to 350℉.
- For the topping, mix the sugar and chai powder in a small bowl.
- Using a 2 Tbs cookie scoop, scoop the dough into balls and roll in the chai sugar mixture.
- Place on a baking sheet and bake for 7 to 10 minutes or until the edges of the cookies are golden brown.
- Cool on the pan for 2 min and then transfer to a cooling rack to cool the rest of the way. ENJOY!