These soft-baked Chai Spice Brown Sugar Cookies are the prefect little Autumn cookie. Cozy, warm spices – like cardamom and cinnamon – pair wonderfully with the sugar cookie base that we all love this time of year!
Chai Spice Brown Sugar Cookies
I woke up this morning to the first snowfall of the year – eek! For us, this means that Fall is in full swing, and the holiday season is nearing – my toddler genuinely thought that snow meant it was Christmas today! This is the first year she has really understood how to be excited for something so far in the future, and she can’t wait. What it does mean? Cookie season is almost among us!
Along with all the pumpkin and apples are the familiar spices of Autumn that we all love in our muffins, pastries, and cookies this time of year. These Chai Spice Sugar Cookies are lightly spiced with an easy mix of familiar spices – if you don’t have ground cardamom in your pantry, I’m going to just say that you need it. It’s one of my favorite baking spices, and it’s really necessary for the full chai spice experience! You’ll use brown sugar in these cookies for extra moisture and flavor. Bake them a day in advance, seal them up in an airtight container, and you’ll have wonderfully soft, spicy sugar cookies that will stay soft for days!
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- Pinch of finely ground black pepper
- 1/2 cup light brown sugar, lightly packed
- 1/4 cup coconut sugar (or more brown sugar)
- 1/3 cup light olive oil (or other liquid vegetable oil)
- 2 tsp vanilla extract
- 1 large egg + 1 large egg yolk
- 1/4 cup granulated sugar for rolling (optional)
- Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Meanwhile, in a large bowl, whisk together the flour, baking soda, baking powder, salt, and spices; set aside.
- In a medium bowl, whisk together the sugars, oil, vanilla, egg, and egg yolk until totally combined. Add liquid ingredients to the dry and stir until a dough forms. Cover and chill the dough for at least two hours.
- Preheat your oven to 350°F and line two baking sheets with parchment paper. Add 1/4 cup of granulated sugar to a small bowl.
- Scoop cookies (six at a time) 1.5 Tbsp in size. Roll into smooth balls (the dough will be sticky!) and toss into the bowl of sugar, coating each dough ball with sugar. Carefully place dough balls on prepared baking sheet, re-shaping as necessary.
- Bake cookies at 350°F for 6-8 minutes or just until the edges are slightly brown. Allow cookies to cool on the sheet for 2 minutes before removing to a cooling rack.
- Repeat steps 4 & 5 until all cookies are baked, alternating between your cookie sheets so that the cookies are baked on a room temp sheet.
- Store leftovers in an airtight container at room temperature.
- For a spicier cookie, double the spices!
- The chill time for the cookie dough is necessary! Without it, the dough will be far too soft to scoop and roll
- These cookies will be softer the day after baking - make sure to store them in an airtight container