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The Washington Post

Chai-Spice Sugar Cookies

Chai-Spice Sugar Cookies 24.000

Carl Tremblay

Apr 28, 2010

This dough will be slightly softer than most cookie doughs. For best results, handle it as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies.


Servings: 24 cookies
Ingredients
  • 2 1/4 cups (11 ounces) flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups (10 ounces) sugar, plus 1/3 cup for rolling
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • Pinch ground black pepper
  • 2 ounces cream cheese, cut into 8 pieces
  • 6 tablespoons (3/4 stick) unsalted butter , melted and still warm
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract

Directions

Position an oven rack in the middle of the oven; preheat to 350 degrees. Line 2 large rimmed baking sheets with parchment paper.

Whisk together the flour, baking soda, baking powder and salt in medium bowl.

Combine 1 1/2 cups of sugar, the cinnamon, ginger, cardamom, cloves and pepper in large bowl, then add the cream cheese.

Pour the warm butter over the cream cheese mixture and whisk to combine; some small lumps of cream cheese will remain but will smooth out later. Whisk in the oil until well incorporated. Add the egg, milk and vanilla extract, whisking until smooth.

Add the flour mixture; use a flexible spatula to incorporate it, forming a soft, homogenous dough.

Place the remaining 1/3 cup of sugar in a shallow baking dish or pie plate.

Divide the dough into 24 equal pieces (about 2 tablespoons each). Use your hands to roll the dough pieces into balls. Working in batches of 2 or 3 at a time, roll the balls in the sugar until evenly coated, placing 12 on each prepared baking sheet. Use the bottom of a drinking glass to flatten the balls into disks that are 2 inches in diameter. There will be leftover sugar (about 4 teaspoons); use it to sprinkle the tops evenly.

Bake (one sheet at a time) for 7 minutes, then rotate the baking sheet from front to back. Bake for 5 to 6 minutes, until the cookie edges are set and beginning to brown. Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack and cool completely.


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Recipe Source

Adapted from an upcoming recipe in Cook's Illustrated (September-October 2010).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per cookie: 170


% Daily Values*

Total Fat: 7g 11%

Saturated Fat: 3g 15%

Cholesterol: 2mg 1%

Sodium: 105mg 4%

Total Carbohydrates: 24g 8%

Dietary Fiber: 0g 0%

Sugar: 15g

Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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