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.