Chai Cookies
Eggless Chai Cookies recipe with a soft center and crisp edges. These chai-flavored sugar cookies are a warm comfort that melts in your mouth!
Servings: 25 Cookies
Ingredients
- ¾ cup cane sugar
- ¾ cup brown sugar
- ½ cup butter softened at room temp
- 2 tablespoons cornstarch plus 3 tablespoons of water
- 2 tablespoons milk of choice,, I used almond milk
- 2 teaspoons vanilla
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 tablespoon ground chai masala
Instructions
- With a stand mixer or a hand-held mixer, beat cane sugar, brown sugar, and butter until creamy and fluffy (about 3-5 minutes).
- In a small bowl, combine the cornstarch and water until a thick slurry. Add to the sugar mixture. Add the vanilla and milk and combine for 1 minute.
- In a medium mixing bowl, combine flour, baking soda, salt, cinnamon, and ground chai masala. Whisk until combined well.
- Fold in the flour mixture to the wet ingredients with a spatula until just mixed.
- Cover the bowl and refrigerate for 15-20 minutes. This will prevent the cookie from spreading flat.
- Preheat oven to 325°F.
- Drop dough by rounded cookie school about 2-3 inches apart onto a cookie sheet lined with parchment paper. Refrigerate any additional dough in between cooking batches.
- Bake for about 12 minutes. You will see the cookies turn a slightly light brown at the edges, remove them at this time. Let the cookies cool on the cookie sheet for about 2-3 minutes then move them to a cooling rack. Serve warm or let save for later to enjoy!
Notes
For the cane sugar, I like to use Zulka Pure Cane Sugar. Regular granulated sugar will work perfectly fine, but I love the texture pure cane sugar gives to the cookies.
Storing Suggestions. If you have any left, you can store the cookies in an airtight container at room temperature for 3-4 days. You can also refrigerate them for about a week.
Freezing Suggestions. Line an airtight, freezer-safe container with parchment paper. Scoop onto the parchment paper using a cookie scoop. You can add more layers of parchment paper as needed. Thaw on a cookie sheet or in a container before you bake.
Nutrition Info
Serving: 1cookie | Calories: 146kcal | Carbohydrates: 25g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 212mg | Potassium: 27mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 143IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 1mg
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