Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 Tbsp chai spice blend, divided (recipe below)
Chai Spice Blend
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp cardamom
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1/2 tsp cloves
Wet Ingredients
- 16 Tbsp unsalted butter, cold, cubed (1 cup)
- 1 cup sugar (+ 1 Tbsp for rolling)
- 1/4 cup brown sugar, packed (light or dark)
- 2 large eggs
- 2 large egg yolks
- 2 tsp vanilla extract
Glaze
- 1 1/2 cups confectioners’ sugar
- 3 Tbsp milk (plus more as needed)
- 1 tsp vanilla bean paste
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and set aside.
- Make Chai Spice Blend: In a small bowl, whisk together ground cinnamon, ginger, cardamom, allspice, nutmeg, and cloves to create the chai spice blend.
- Combine Dry Ingredients: In a large bowl, mix the all-purpose flour, cake flour, cornstarch, 1 heaping tablespoon of chai spice, baking soda, baking powder, and salt until well combined.
- Cream Butter and Sugars: Place cold, cubed butter along with the white and brown sugars into the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until the mixture is smooth and fluffy, about 1-2 minutes.
- Add Eggs and Vanilla: Add the eggs, egg yolks, and vanilla extract to the creamed butter-sugar mixture. Mix until fully incorporated, scraping down the sides of the bowl as needed.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture into the wet mixture in approximately 1/4 cup increments until just combined, avoiding overmixing.
- Form Cookie Dough Balls: Roll the dough into roughly 6-7 large balls or smaller size if you prefer about 20-22 cookies in total.
- Coat Dough Balls: Combine the remaining 1 tablespoon of chai spice with 1 tablespoon of sugar. Roll each cookie dough ball in this spice-sugar mixture for an extra layer of flavor and texture.
- Bake Cookies: Arrange the coated dough balls on the prepared baking sheet. Bake for 10-11 minutes if large, or 8-10 minutes if smaller, until edges begin to set and tops are slightly golden. Allow cookies to cool completely on a wire rack before glazing.
- Prepare and Apply Glaze: In a medium bowl, sift the confectioners’ sugar, then add milk and vanilla bean paste. Stir until smooth and thick. Add additional milk cautiously if needed to reach a thick glaze consistency. Drizzle or dunk the cooled cookies into the glaze. Let the glaze set completely before serving.
Notes
- Ensure butter is cold when creaming with sugars to maintain dough texture.
- Use parchment paper or silicone baking mats for easiest cleanup and to prevent sticking.
- Adjust milk quantity in glaze slowly to get the right thickness – glaze should be thick enough to coat cookies without running off.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a stronger chai flavor, increase the chai spice blend by 1/2 teaspoon.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
