Chai-Spiced Sugar Cookis
Makes approximately 3 dozen
2 1/2 cups (12 ounces) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 3/4 cups granulated sugar
1 tablespoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon nutmeg
1/4 teaspoon fresh ground white pepper
1/4 teaspoon ground cloves
1 cup unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a medium bowl, whisk together the sugar, cinnamon, cardamom, ginger, allspice, nutmeg, pepper, and cloves. Remove 1/4 cup of the sugar mixture and set aside in a small bowl.
Using an electric mixer or stand mixer, cream the butter and remaining sugar-spice mixture together for two minutes.
Add the egg and vanilla and beat until mixed in. Slowly add in the flour mixture and stir until incorporated.
Refrigerate for a minimum of 30 minutes.
Preheat the oven to 350 degrees (F). Line baking sheets with parchment paper.
Shape the dough into 1-inch balls and roll each in the remaining sugar-spice mixture. Place the cookies on the prepared baking sheets, at least 2 inches apart.
Bake 9 – 11 minutes. The edges of the cookies should be lightly golden, and the tops should begin to crack. Allow the cookies to cool on the baking sheet for 5 minutes then remove to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 4 days.