Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (sifted)
- 2 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Instructions
- Step 1: In a medium bowl, whisk together the flour, salt, cinnamon, cardamom, ginger, and cloves until thoroughly combined. Set aside the dry mixture.
- Step 2: In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and powdered sugar on medium speed until the mixture is pale and fluffy (about 2-3 minutes), scraping down the sides of the bowl as needed.
- Step 3: Reduce the mixer speed to low and gradually add the spiced flour mixture until a crumbly dough forms. Mix only until the dough comes together; do not overmix.
- Step 4: Divide the dough in half, shape each half into a flat disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour or until firm enough to roll (up to 4 hours).
- Step 5: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll one disk of dough out to 1/4 inch thickness, cut into desired shapes (squares or rounds), and transfer to the prepared baking sheets.
- Step 6: Bake the cookies for 12-15 minutes, or until the edges are just barely beginning to turn golden brown. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Keep leftover cookies fresh by storing them in an airtight container at room temperature for up to one week; layer them between pieces of parchment paper to prevent spice rub-off.
- If the cookies lose their crispness after a few days, warm them briefly on a baking sheet in a 300°F oven for 3-5 minutes to revive the buttery crunch.
- Enhance the warmth of the spices by serving these cookies alongside a strong cup of black coffee, or try dipping them in melted white chocolate for an extra layer of sweetness.
- For maximum chai impact, briefly toast the ground spice mixture in a dry pan over low heat for 30 seconds before incorporating it into the flour—this awakens the essential oils.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American