More Holiday Baking! {Chai Spice Cookies}

19 Dec

At this point in the year, I think everyone is already a little overloaded on sugar. There are tasty treats everywhere you turn, and it’s really hard not to indulge and just give the “oh well, it’s the holidays” excuse! That being said, I decided to contribute to the sugar rush by baking chai spice cookies for a co-worker’s birthday.

The recipe is from Better Homes and Gardens, and while I found these cookies a little on the annoying side to make, the payoff in the end was certainly worth it. One of my co-workers described them as being like that last bite of pumpkin pie where you get crust with some of the filling still on it – crisp and buttery with all of those warm spice flavors.  I think that sums it up pretty well, so if that description has your mouth watering; these cookies are for you!

Perfect afternoon snack - chai tea with chai spice cookie {how very meta}

I guess I’ve grown pretty accustomed to making cookies that you can simply roll into balls by hand, so the concept of constantly flouring every surface and rolling out extremely sticky dough seemed a bit much {or maybe I just need some practice!}. Once I was over this initial frustration, I was able to appreciate how adorable little chai spice boys and girls can be!

Here’s the recipe as it reads on BHG with my only change being to roll the dough out a little thinner {yielding close to twice as many cookies as the recipe indicates with a little crispier consistency}. I also opted not to decorate mine with powdered sugar icing.

{Chai Spice Cookies}

  • 2 spiced chai-flavored tea bags
  • 3 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 cups butter, softened
  • 1 cup granulated sugar
  • 2 egg yolks
  • 2 tablespoons molasses

Remove tea bag contents (3 teaspoons); discard bags. In medium bowl combine tea, flour, and pumpkin pie spice; set aside.

In large mixing bowl beat butter on medium to high 30 seconds. Add sugar; beat until light and fluffy. Beat in egg yolks and molasses. Beat in as much of the flour mixture as you can; stir in remaining flour. Divide dough in half. Cover and refrigerate about 3 hours or until easy to handle.

Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper. On lightly floured surface, roll half of the dough at a time until 1/4-inch thickness {mine was more like 1/8-inch thickness}. Cut dough with 4-inch gingerbread girl cutters {or whatever shapes you want!}.

Bake 12 minutes or until edges are lightly browned. Cool on cookie sheets 2 minutes. Transfer to rack to cool completely. Makes 18 to 20 cookies {I’d say I had closer to 40 cookies when it was all said and done}.



2 Responses to “More Holiday Baking! {Chai Spice Cookies}”

  1. Emily December 19, 2011 at 11:58 am #

    Those look delicious! I can almost smell the spices while reading this. I was just sharing the peanut butter chip/chocolate chip cookie link with some coworkers and saw you posted another delicious-looking cookie recipe. I’m tempted to make these as well…except each time I look at our dining table that already has cookie containers taking over, I realize I need to wait at least a week or two before trying out another recipe.

    • kpolon December 19, 2011 at 12:07 pm #

      I hope you and your coworkers enjoy those chocolate and peanut butter chip cookies as much as Adam does! And I’m with you about the baking … there are way more recipes I’d like to try, but I just have to stop buying butter at some point!

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