These Chai Crinkle Cookies are a fantastically fresh take on spice cookies. They are like pudgy soft pillows with gentle spice flavor.
This recipe is an easy one to break into sections to make for faster baking. There are a lot of ingredients–tiny amounts of flavorful spices–and those can be mixed with the flour hours or days in advance. The dough itself needs to chill for at least a few hours. I kept it in the fridge a full day.
These are great cookies to make year-round, but there’s something extra special about a warmly-spiced treat at this time of year!
Bready or Not Original: Chai Crinkle Cookies
These Chai Crinkle Cookies are like a pudgy, soft, gently-spiced cousin of gingerbread. Makes about 50 cookies.
Equipment
- plastic wrap
- parchment paper
- cookie scoop or spoon
Ingredients
- 1/2 cup unsalted butter (1 stick) softened
- 1/4 cup vegetable shortening
- 1 cup brown sugar firmly packed
- 1 large egg room temperature
- 1/4 cup molasses
- 1 Tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground black pepper
- 1/3 cup white sugar for topping
Instructions
- In a large bowl, beat together butter, shortening, and brown sugar, until fluffy, scraping the bottom of the bowl on occasion. Add egg, molasses, and vanilla.
- In another bowl, stir together flour, cinnamon, baking soda, salt, ginger, cardamom, cloves, and pepper. Gradually add the dry ingredients to the wet.
- Cover dough with plastic wrap and chill for at least two hours, or up to a day.
- Preheat oven at 350 degrees. Line a baking pan with parchment paper. Measure out topping sugar into a bowl.
- Use a scoop or spoon to form walnut-sized balls. Roll dough balls in sugar. Place them slightly spaced on pan and then compress each one; they will not spread much while baking.
- Bake for 10 to 12 minutes, until puffed and set. Let cool on pan a few minutes before transferring to a cooling rack.
- Store them in a sealed container at room temperature up to 3 days.
