Chai Sugar Cookies

Chai Sugar Cookie with stacks of Chai Sugar Cookies and cinnamon sticks siting behind

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Prep Time15

Cook Time10

Total Time25

Calories: 121kcal

Author: Lisa Longley

Ingredients

For Cookie Dough

2 1/2 cups all purpose flour (300 grams)
1 chai tea bag
1/2 teaspoon baking powder
1/2 teaspoon salt
14 tablespoons unsalted butter room temperature (197.8 gram)
1 1/2 cups granulated sugar (297 grams)
2 teaspoons vanilla extract
2 large eggs

For Rolling

1/2 cup sugar (99 grams)
2 teaspoons cinnamon

Instructions

Preheat your oven to 350 degrees Fahrenheit. Line rimmed baking sheets with parchment paper and set aside.
In a large bowl whisk together the flour, baking powder, and salt. Then cut open the chai tea bag and add it to the flour mixture, stirring to combine. Discard the bag the tea came in. Set the flour mixture aside.
2 1/2 cups all purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 chai tea bag
In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, mix together the butter and sugar until light and fluffy, about 3 to 6 minutes.
1 1/2 cups granulated sugar, 14 tablespoons unsalted butter
Mix in the eggs, one at a time, and then the vanilla until well combined.
2 teaspoons vanilla extract, 2 large eggs
Add the flour mixture to the wet ingredients. Mix on low until it just begins to combine. Then turn up the mixer to high just long enough that you don't see streaks of flour. Scrape down the bowl and on the bottom to ensure that all the flour is added. Only mix long enough to combine the flour.
Whisk together the sugar and cinnamon. Using a 1 1/2 tablespoon cookie scoop, roll the dough into one-inch sized balls. Roll the balls in the sugar mixture. Place on the prepared baking sheet. Space the cookies about 2 inches apart.
1/2 cup sugar, 2 teaspoons cinnamon
Bake for 10 to 12 minutes, rotating the pan halfway through the baking, or until the cookies just begin to turn golden brown around the edges. Allow to cool for 2 minutes on the baking sheet before transferring to a cooling rack to cool completely. Read above for a glaze recipe that is delicious on these.
Once cool, store in an airtight container for up to 2 weeks.

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