Monday, December 16, 2013

EAT: Chai Spiced Sugar Cookies

I think Sundays were meant for baking.  So on this Monday, I wanted to share what I whipped up in the kitchen yesterday.  I'm desperately behind on my Christmas shopping (oops) and was thinking about how much I LOVE receiving edible gifts, especially the homemade kind.  It may come from my mother, but the act of cooking or baking for people is the ultimate act of love.  So if you're struggling this year, consider a gift from right inside your kitchen.  

This recipe is adapted from My Baking Addiction.  I sneaked in some molasses for that chewy texture I was craving and also, I'm vegetarian so I don't use eggs!  Instead I replace it with yogurt (1 egg = 1 large spoonful yogurt). 


2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups white sugar
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon finely ground black pepper
1 cup unsalted butter, softened
1 spoonful yogurt
1 tbsp molasses
1/2 teaspoon vanilla extract


1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
2. In a large bowl, sift together flour, baking soda, baking powder and salt. Set aside.
3. In a medium bowl combine sugar, cinnamon, ginger, cardamom, allspice and black pepper. Remove 1/4 cup of the sugar-spice mixture, set aside to reserve for rolling the cookies.
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter and sugar-spice mixture until light and fluffy, about 3 minutes.
5. Mix in yogurt and vanilla extract, combine until fully incorporated.
6. Slowly blend in dry ingredients mixing until just combined.
7. Using a small scoop (2 teaspoons) roll dough into balls and then into the reserved sugar-spice mixture. Place dough balls on prepared baking sheet about 1 1/2 inches apart.
7. Bake in preheated oven for 8 to 10 minutes.
8. Let stand on baking sheet two minutes before removing to cool on wire racks.


- Store cookies in an airtight container at room temperature for up to 3 days.

Please visit Jamie at for the original recipes.  Be sure to check out the other recipes and amazing photography!

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