Chai Christmas Cookies

Dec 18

Well hey y’all!!

It’s been awhile hasn’t it!?

Now that the jewelry end of things as slowed down and I can enjoy my winter break from posting daily on social media. So that leaves more time for baking, adding recipes and all other crazy shenanigans to the blog!

I agreed to be apart of our local ladies Christmas Cookie Exchange this year, which is something I’ve NEVER done before. So I was stressing on what kind of cookie to make… because well, I don’t bake often and my recipes don’t always turn out lol

This cookie recipe was one I found on Pinterest and I was pleasantly surprised with how well they turned out!

My family absolutely loved them, especially my husband, so that’s a bonus right?!

There is an Eggnog Icing recipe that goes along with the cookies but I didn’t add it for the cookies exchange because of the packaging I was using. I’ll add that at the bottom as well!

So enough chit chattin’ on my end and let’s get to the recipe!

Chai Christmas Cookies

Preheat your oven to 375F and line 2 large baking sheets with parchment paper.

Ingredients

• 3 cups of all purpose flour, spooned and leveled.

• 2 tsp baking powder

• 1 tsp baking soda

• 1 cup unsalted butter, softened

• 1 2/3 cups granulated sugar

• 1 1/2 tsp ground cinnamon

• 1 tsp ground ginger

• 3/4 tsp ground cardamom

• 1/2 tsp ground all spice

• 1/2 tsp salt

• 1/8 tsp ground pepper

• 2 tsp vanilla extract

• 1 large egg & 1 large egg yolk at room temperature

Instructions

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

In a separate medium bowl, whisk together the granulated sugar, ground cinnamon, ginger, cardamom, allspice, salt and pepper. Remove ⅓ cup of it to a small bowl for later when you’re ready to roll the cookies.

In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the room temperature butter and granulated sugar with the spices on high speed until smooth and creamy, 2-3 minutes. Do not skip this step.

Add the egg, egg yolk and vanilla. Beat on medium-high speed until combined, another 1-2 minutes, until the yellow streaks are gone and the dough is light and fluffy. Scrape down the bottom and sides of the bowl with a rubber spatula.

With the mixer running on low speed, slowly add the dry ingredients, beating well after each addition. The dough should be thick.

Roll the cookie dough into balls, 1.5 Tablespoons each. Roll them into the chai-sugar topping and arrange them 2-3 inches apart on the prepared baking sheet.

Bake the cookies for 10 minutes. They will be soft and puffy. Allow cookies to cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely

While they’re cooling, make the frosting.