Name: Chai Sugar Cookies with a Soft Middle
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Yield: 16 cookies
Ingredients: 1 ½ teaspoon ground cinnamon; ¾ teaspoon ground cloves; 1/8 teaspoon ground coriander; ½ teaspoon black pepper freshly ground; ½ teaspoon ground cardamom; 1 ¼ teaspoon ground ginger; 1 ¼ cups light brown sugar; ½ cup unsalted butter softened; 1 large egg; 2 teaspoons vanilla extract; 2 cups all-purpose flour; ¼ teaspoon baking powder; ½ teaspoon kosher salt; 2 ½ teaspoons chai spice powder recipe above

For Chai Sugar Cookies with a Soft Middle, the counter starts with ground cinnamon, ground cloves, and ground coriander. Portion it for 16 cookies.

Count on 15 minutes of prep, 15 minutes of cooking, 30 minutes of resting, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

Chai Spice Mix: [makes ~4 ½ teaspoons]

1 ½ teaspoon ground cinnamon
¾ teaspoon ground cloves
1/8 teaspoon ground coriander
½ teaspoon black pepper freshly ground
½ teaspoon ground cardamom
1 ¼ teaspoon ground ginger

For the Cookies

1 ¼ cups light brown sugar
½ cup unsalted butter softened
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
¼ teaspoon baking powder
½ teaspoon kosher salt
2 ½ teaspoons chai spice powder recipe above

How the cooking goes

Beat together flour, baking powder, salt, and chai spice in a medium mixing bowl. Keep it to one side.
Cream butter and light brown sugar in the bowl of a electric mixer fitted with the paddle attachment or in a mixing bowl with a hand mixer (or electric mixer) until a paste forms. Add egg and vanilla extract, and beat well to combine.
Reduce the mixer to low then add dry ingredients in three additions, waiting until almost all the flour has been incorporated before adding the next.
Scoop with a large cookie scoop or roll into balls about 3 tablespoons in size. Chill dough before baking. Bonus points for freezing!
Warm the oven to 325°F convection (with fan) or 350°F conventional (no fan).
Set dough 2 inches apart on cookie sheet lined with baking paper and bake in a preheated oven for 15-16 minutes (from frozen, for a 16 cookie yield) until the edges are a nice deep gold, the centers have puffed and the surface looks matte not shiny. Cool completely. You can cool them on a wire rack or on the sheet pan.