Chai Cookies

Step 1

Preheat the oven to 350F. Line baking trays with parchment paper.

Step 2

Whisk together 2 cups & 2 tablespoons of all-purpose flour, 2 teaspoons baking powder, 1 teaspoon cornstarch, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground cardamom, 1 teaspoon ground ginger, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cloves. Keep aside.

Step 3

Using a paddle attachment, beat 10 tablespoons of unsalted butter (room temperature) and 1 cup of granulated sugar (KitchenAid setting 2 to 4) until light and fluffy, approximately 3 minutes. 

Step 4

Add in one large egg (room temperature), one large egg yolk, and 2 tablespoons of honey until fully incorporated. Scrape down with spatula as needed.

Step 5

On low (KitchenAid setting 2), slowly add in the flour mixture from Step 2.

Step 6

Scoop a spoonful of dough - approximately 1 1/2 tablespoon-sized balls. Place on parchment paper spaced 2-inches apart. Gently press down with your palm to flatten the balls (approximately 1/4 inch thickness). Repeat as needed.

Step 7

Bake for 12-14 minutes. You know your cookies are ready when they are just set and slightly golden brown.

Step 8

Allow the cookies to cool for 2 minutes before transferring to a cooling rack.

Step 9

Let cookies cool completely while you make the glaze. Mix 1 1/4 cups of icing sugar and 2 tablespoons of espresso or strong coffee. You know your glaze is ready when the glaze is thick but pourable.

Step 10

Drizzle glaze on each cookie. 

Step 11

Let the glaze set and enjoy! Store cookies in an air-tight container at room temperature for up to 3 days.

Note: recipe inspired by Handle the Heat