chai cookies

adapted from James Beard Foundation.


  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sugar
  • 2 1/2 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1/4 tsp finely ground black pepper
  • 1/4 tsp ground cloves
  • 1 cup unsalted butter at room temperature
  • 2 eggs at room temperature
  • 1/2 tsp vanilla extract


  1. Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, sift together the flour, baking soda, baking powder, and salt and set aside.
  3. In a medium bowl, combine the sugar, cinnamon, cardamom, ginger, allspice, black pepper, and cloves. If you want the cookies to have a crackly-sugary coating, remove and reserve 1/4 cup of the sugar–spice mixture and set aside for rolling the cookies.
  4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter and sugar–spice mixture until light and fluffy, about 2 minutes.
  5. Beat in the eggs and vanilla extract, mixing until fully incorporated. Slowly add the dry ingredients and mix until just combined.
  6. Roll the dough into 1-inch balls. Roll each ball in the reserved sugar–spice mixture, if using. Place dough balls about 1 inch apart on prepared baking sheet.
  7. Bake until puffed, golden, and the surface starts to crack, about 8 to 10 minutes. Remove cookies from oven and let stand on baking sheet for 2 minutes before transferring to wire racks to cool.

yields 2-3 dozen cookies.

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