Chai-Spice Sugar Cookies
For the past two weeks I have been totally addicted to Downton Abbey. I’ll admit it, I was a little annoyed when suddenly everyone wouldn’t shut up about the show and it kept winning a bunch of awards. I finally caved and decided to give it a shot on Netflix. For the first 30 minutes I was bored. And a little confused. But then, something happened and I couldn’t stop watching.
Now, two weeks later, I’ve watched both season 1 and 2. And now I don’t know what to do with myself!
What will happen to Mr. Bates and Anna!? Or Mary and Matthew? And when will I ever be able to give Daisy a hug? Or slap Thomas across the face for being such a conniving little worm? Come to think of it, I wouldn’t mind slapping Sir Richard either. When will Carson come and serve me dinner made by Mrs. Patmore?
Ugh. I need a new television show to watch. Suggestions?
Taste: Like you dipped a sugar cookie in a vanilla chai latte. Blissful.
Texture: Thick and slightly crunchy around the edges, chewy yet soft in the middle. Perfect sugar cookie texture.
Ease: You don’t even need an electric mixer for this recipe.
Appearance: I love the bright, glistening quality of sugar cookies.
Pros: A unique twist on what might otherwise be a boring recipe.
Would I make this again? Yes.
Chai-Spice Sugar Cookies
Yield: about 24 cookies
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar plus 1/3 cup for rolling
2 ounces cream cheese, cut into 8 pieces
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
Pinch ground black pepper
6 tablespoons unsalted butter, melted and still warm
1/3 cup vegetable oil
1 large egg
1 tablespoon whole milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Line two large baking sheets with silicone baking mats or parchment paper.
In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
In a large bowl place 1 1/2 cups sugar, cream cheese, cinnamon, ginger, cardamom, cloves, and pepper. Pour warm melted butter over mixture and whisk to combine. The mixture may be slightly lumpy. Whisk in oil until combined. Add egg, milk, and vanilla, whisking until incorporated and smooth. Stir in the flour mixture with a rubber spatula until incorporated and dough is soft, being careful not to overwork.
Place remaining 1/3 cup sugar in a shallow dish. Roll out 2-tablespoon-sized balls of dough and coat in sugar before placing on prepared baking sheets. Flatten each dough ball until 2 inches in diameter with the bottom of a measuring cup. Sprinkle flattened dough rounds with 4 teaspoons of the remaining sugar.
Bake for 11-13 minutes, rotating halfway through, until cookies are set the the edges begin to brown. Let cool on baking sheet for 5 minutes before removing cookies to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 5 days.