Chai spice Cookies
Sipping on a big mug of chai latte around the holidays is an amazing feeling. The only thing better is having that latte in the form of a cookie. Make yourself this addictive treat, and make sure to tag #FoodPicBlog & #HolidayFoodie when you share your pic!
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 1/4 teaspoons ground cinnamon
1 tsp. baking powder
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. ground ginger
1/2 tsp. ground cardamom
1/4 tsp. salt
1/4 tsp. allspice
1/8 tsp. ground black pepper
Beat butter and sugar together in a large bowl using a stand mixer with a paddle attachment or a hand-held mixer on low speed just until combined.
Add in the egg and vanilla just until incorporated. Scrape down the sides of the bowl as needed.
In a separate bowl, combine the flour, cinnamon, baking powder, cream of tartar, baking soda, ginger, cardamom, salt, allspice, and black pepper; stir with a whisk. Add all of the flour mixture to the butter mixture and beat on low speed just until incorporated.
Cover with plastic wrap and refrigerate for at least 2 hours and up to 48 hours. This is done to fully hydrate the dough, and for the flavors to develop.
Preheat your oven to 350°F. Line two baking sheets with parchment paper or a silicone mat. Scoop 1 and 1/2 to 2 tablespoons of dough and roll into balls. Roll the balls slightly taller instead of perfectly round.
Place the dough balls 2 inches apart on the prepared cookie sheets. Bake for 8-9 minutes or until lightly golden around the edges. The cookies will appear underdone and very soft. Cool on the cookie sheet for 5 minutes then transfer to a wire rack.
This is recipe was adapted from bakedbyanintrovert.com