A lil bit retro, a lil bit enviro, a lotta sass!

BAKING FROM SCRATCH: Chai-Spiced Cookies


Dec 10, 2010 Dessert, NOW YOU'RE COOKIN': FROM SCRATCH , , 1 Comment

Chai-Spiced CookiesChai is the Hindi word for tea made with milk and spices such as cardamom, cinnamon, cloves, ginger, nutmeg and pepper.

These cookies don’t contain pepper, but they do have all the other spices and would be great with a big ol’ glass of milk.

I made them strictly for Mister.  They’re too dry for my liking.  I would need a big ol’ gallon of milk.  But they are good.  Messy, but good.

MM in the kitchen

Yes, I’m wearing headphones. Nothing says chai-spiced cookies like Scorpions.

I’d like to tell you I’m learning French or something at the end of those headphones, but really I’m just jamming out while baking.  Just noticed my sweater matches my kitchen.  Ha.


These cookies start with 1 cup butter and ½ cup powdered sugar.  Mmm… butter and sugar.  All recipes should start this way.  In Mister’s family they do.  I swear they put sugar on everything.

Then comes everything else.  Flour and lots of spices.

Ground Cinnamon

Have you ever had fresh ground cinnamon?

Grinding your own cinnamon at home is economical and delivers a product far more fragrant and flavorful than anything you’ll find in the store.

Fresh ground cinnamon is one of life’s pleasure that should not be missed.

Fresh grated nutmeg

How about nutmeg?

Fresh ground nutmeg is another delight that should not be missed.  Nutmegs (pictured left) are actually seeds of the nutmeg tree.  Just rake one over a small hand grater.  They’re soft and easy to grate by hand.

I use it often when making béchamel so I always have several on hand.

Powder coating cookies

More powdered sugar and spices top the cookies.

Once baked, allow your cookies to cool for five minutes before rolling in the sugar ‘n spice topping.  Cool another five minutes and toss again.

Grab a big ol’ glass {or gallon} of milk and enjoy!

Chai-spiced Cookies

For a less messy version, skip the topping.



  • 1 cup butter, softened
  • ½ cup powdered sugar
  • 2 cups all-purpose flour
  • 1½ teaspoons ground cardamom
  • 1½ teaspoons ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 4 teaspoons vanilla
  • 2 egg yolks


  • 1½ cups powdered sugar
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon


  1. Heat oven to 350°F.  In large bowl, beat butter and ½ cup powdered sugar with electric mixer on low speed until blended.  Stir in remaining cookie ingredients.
  2. Shape dough by tablespoonfuls into balls.  On ungreased cookie sheets, place balls 1½ inches apart.
  3. Bake 12 to 15 minutes or until very lightly browned.  Remove cookie sheets to cooling rack; cool 5 minutes.
  4. In medium bowl, mix coating ingredients.  Working in batches, gently roll warm cookies in coating mixture.  Cool on cooling rack 5 minutes more.  Roll in mixture again.

Rebecca Jean

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