Chai-Spice Sugar Cookies
Servings 24 large cookies
Equipment
- Baking Sheet
Ingredients
- 2½ cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp cardamom
- ¼ tsp cloves
- Pinch of black pepper
- 1½ + ⅓ cups white sugar, divided
- 2 oz cream cheese, softened to room temperature
- 6 tbsp unsalted butter, melted & still warm
- ⅓ cup vegetable oil
- 1 large egg
- 1 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Whisk together the flour, baking soda, baking powder, and salt until thoroughly combined. Set aside.
- Place 1½ cups of sugar, softened cream cheese, cinnamon, ginger, cardamom, cloves, and black pepper in a large bowl. Place the remaining ⅓ cup of sugar in a shallow dish and set aside.
- Pour the warm melted butter over the sugar, cream cheese, and spices, then beat the mixture with a hand mixer (or whisk) until creamy and smooth.
- Whisk in the oil until incorporated. Add the egg, milk, and vanilla, and continue to whisk until smooth.
- Gradually mix in the flour mixture with a rubber spatula until a soft, homogeneous dough forms.
- Portion the cookie dough using a 2-tablespoon portion scoop.
- Roll and coat each ball in the reserved ⅓ cup of sugar.
- Place 12 sugar-coated dough balls evenly spaced on the prepared baking sheet. Using the bottom of a drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with some of the remaining sugar.
- Bake until edges are set and just beginning to brown, 11 to 13 minutes, rotating the tray after 7 minutes.
- Cool the cookies on the baking sheet for 5 minutes before moving them to a wire cooling rack to cool. Enjoy.