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Chai Cookies

1 1/2 sticks butter (this is equal to 3/4 cup)

2 cups all-purpose flour

1 cup packed brown sugar (or coconut sugar)

2 tsp baking soda

1 tsp Spice by Rachel Sweet CHAI SPICES

1/2 tsp salt

1 egg

Place the butter into a microwave safe dish and melt (takes about 45-60 seconds). Cover the butter dish to avoid splattering. Set the melted butter aside.

In a large bowl, add the flour, sugar, baking soda, salt, and the teaspoon of CHAI SPICES and stir to mix evenly. Crack the egg into the butter dish and use a fork or a whisk to mix the egg into the butter. Then pour the egg and butter mixture into the large bowl of dry ingredients. Stir well. There is enough liquid to incorporate everything. Do not add additional liquid to the mixture. If mixed correctly, you will end up with a crumbly batter. Place this into the refrigerator for 15 minutes to harden.

While the batter hardens, preheat the oven to 375 degrees F. Place a sheet of parchment paper on a cookie sheet. Use a spoon to scoop out some batter and use your hands to shape them into balls approximately 1 inch in diameter. The warmth from your hands will warm the butter enough to make the dough stick together. Press tightly to create the shape. If desired, roll the dough balls in sugar before placing onto the cookie sheet. Keep about 2 inches of space in between each of the dough balls. Bake for 10 minutes, until the tops start to crack. Pull out the baking sheet and allow to cook for 5 minutes before serving.



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