A cookie with all the flavors of Fall? Yes, please!
One of my favorite things to get come Fall is a chai tea latte. I just love the complexity of spices used and it automatically takes me to a cozy place. So I thought, “Huh, I wonder if I can translate that goodness to a cookie?” Well, turns out, I did. These chai sugar cookies have a brown butter frosting that is *chefs kiss.* My test with cookies is that the cookie itself has to taste just as good without the frosting. So that when the flavors come together, you really get something special. I ate two of these cookies plain without frosting and they are so good! Filled with that autumnal chai spices that I’ve (I hope we’ve all) come to know and love.
Chai Sugar Cookies w/Browned Butter Frosting
Chai Sugar Cookies w/Browned Butter Frosting
Ingredients
Chai sugar cookies:
- 2 cups + 2 tbsp all purpose flour
- 1 tsp cornstarch
- 2 tsp baking powder
- 1/2 tsp table salt
- 2 tsp ground cinnamon, heaping
- 1 tsp ground cardamom
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 10 tbsp unsalted butter, room temp
- 1 cup white sugar
- 2 tbsp honey
- 1 tsp vanilla extract
- 1 large egg
- 1 egg yolk
Brown butter frosting:
- 1/3 cup unsalted butter
- 2 cups powdered sugar, sifted
- 1/2 tsp vanilla
- 2 1/2 -3 tbsp milk
Instructions
- Preheat oven to 350°. Line two baking sheets with parchment paper and set aside.
- In a large bowl, whisk the flour, baking powder, cornstarch, salt, cinnamon, cardamom, ginger, nutmeg and cloves till combined. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar together until slightly fluffy, about 3 minutes. Add in the honey, vanilla, whole egg and egg yolk and beat until combined. Slowly add in the dry ingredients and mix until just combined.
- Using a 1 1/2 tbsp cookie scoop, place slightly rounded scoops onto the baking sheet a couple inches apart from each other. Gently press down on the dough with a spatula to flatten it a little. 12 cookies per sheet. Bake for 11-12 minutes until just set and edges are very slightly browning. Let sit on the sheet for a quick minute then transfer to a cooling rack. Let cool completely before frosting.
For the frosting:
- Melt the butter in a saucepan over medium/medium-low heat. Continue cooking until the butter is browning and has a slightly nutty aroma. About 3-4 minutes. Remove from heat and transfer to a medium or large bowl.
- Add in the remaining frosting ingredients, starting with just 2 tbsp of milk. 2 1/2 tbsp seems to be the sweet spot for perfect consistency. Use an electric mixer to mix until smooth, scraping down the edges as needed. Frost the cookies. Store in an airtight container at room temperature for up to 3 days.
Trust me, you will love these cookies. They so soft and bursting with chai flavor. If you make them, tag me @tessa_port and please leave a review!
