Chai Spiced Sugar Cookies Food

CHAI-SPICE SUGAR COOKIES(ATK)

Steps:

• 1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.
• 2. Combine 1 1/2 cups sugar, cinnamon, ginger, cardamom, cloves, and black pepper in large bowl; add cream cheese. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine. (Some small lumps of cream cheese will remain but will smooth out later.) Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogenous dough forms.
• 3. Divide dough into 24 equal pieces about 2 tablespoons each. Using hands, roll dough into balls. Working in batches, roll balls in sugar to coat and set on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops of cookies evenly with 4 teaspoons remaining sugar (2 teaspoons per tray), discarding any remaining sugar.
• 4. Bake, one tray at a time, until edges are set and beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets for 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

CHAI-SPICED ALMOND COOKIES

Steps:

• Preheat oven to 350°F. Using electric mixer, beat butter, 1/3 cup sugar, both extracts, spices, and salt in medium bowl. Beat in flour, then stir in almonds.
• Using hands, roll dough into tablespoon-size balls. Place on large baking sheet, spacing apart. Bake until pale golden, about 25 minutes. Cool on sheet 5 minutes. Place remaining sugar in large bowl. Working in batches, gently coat hot cookies in sugar. Cool cookies on rack. Roll again in sugar and serve.

CHAI TEA COOKIES

Steps:

• Combine flour, white sugar, powdered sugar, tea mix, and salt in a food processor or small chopper. Pulse until tea is pulverized and distributed throughout the dry ingredients. Mix in cinnamon, ginger, cardamom, allspice, and cloves. Add butter and vanilla extract. Pulse together just until a rough dough is formed.
• Scrape out dough onto a piece of wax or parchment paper. Form dough into an 8-inch log. Cover with paper and roll the log until smooth. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper or silicone baking mat.
• Use a sharp knife to slice the chilled log of dough into 1/3-inch-thick pieces. Place on the baking sheets.
• Bake in the preheated oven until edges are just beginning to brown, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes. Transfer to wire racks to cool completely.

CHAI-SPICED COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat butter and 1/2 cup powdered sugar with electric mixer on low speed until blended. Stir in remaining cookie ingredients.
• Shape dough by tablespoonfuls into balls. On ungreased cookie sheets, place balls 1 1/2 inches apart.
• Bake 12 to 15 minutes or until very lightly browned. Remove from cookie sheets to cooling rack; cool 5 minutes.
• In medium bowl, mix coating ingredients. Working in batches, gently roll warm cookies in coating mixture. Cool on cooling rack 5 minutes. Roll in mixture again.