Chai Spiced Sugar Cookies Recipes

Steps:

• Heat oven to 350°F. In large bowl, beat butter and 1/2 cup powdered sugar with electric mixer on low speed until blended. Stir in remaining cookie ingredients.
• Shape dough by tablespoonfuls into balls. On ungreased cookie sheets, place balls 1 1/2 inches apart.
• Bake 12 to 15 minutes or until very lightly browned. Remove from cookie sheets to cooling rack; cool 5 minutes.
• In medium bowl, mix coating ingredients. Working in batches, gently roll warm cookies in coating mixture. Cool on cooling rack 5 minutes. Roll in mixture again.

Steps:

• 1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.
• 2. Combine 1 1/2 cups sugar, cinnamon, ginger, cardamom, cloves, and black pepper in large bowl; add cream cheese. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine. (Some small lumps of cream cheese will remain but will smooth out later.) Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogenous dough forms.
• 3. Divide dough into 24 equal pieces about 2 tablespoons each. Using hands, roll dough into balls. Working in batches, roll balls in sugar to coat and set on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops of cookies evenly with 4 teaspoons remaining sugar (2 teaspoons per tray), discarding any remaining sugar.
• 4. Bake, one tray at a time, until edges are set and beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets for 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

Steps:

• In a medium-sized bowl, stir together flour, baking powder and salt.
• Add cardamom, ginger, and cloves.
• In a large mixing bowl, beat butter until fluffy with an electric mixer.
• Beat in sugar and vanilla for 2 minutes.
• Add egg and beat for 30 seconds.
• Beat in milk, lemon juice, and lemon zest.
• Stir in the flour mixture to the large bowl mixture.
• When mixed, dough will be slightly soft.
• Put dough on waxed paper and shape it into a log, roughly 12 x 2 inches.
• Chill dough 1 to 6 hours.
• After chilling, preheat oven to 375.
• Cut the log into 1/4-inch slices.
• Note: If you cannot chill the dough long enough, it might be too soft to slice neatly. In this case, cut the log into 1/4-inch slices, roll them into balls, and press into neat circles.
• Arrange on cookie sheet 2 inches apart.
• Sprinkle with reserved sugar and bake for 10-13 minutes.