These Chai Sugar Cookies are soft, chewy and full of pleasant spices!
- 2-¾ cups All purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon baking powder
- ½ teaspoon Salt
- 2 teaspoons Cinnamon
- 1 teaspoon Cardamom
- 1 teaspoon Ginger
- ½ teaspoon All Spice
- ¼ teaspoons Ground black pepper
- 1-½ cup White sugar
- 1 cup Unsalted butter, softened
- 1 Egg
- 1-½ tsp Vanilla extract
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, cardamom, ginger, spices and pepper. Put aside.
In a large bowl, beat the sugar and butter using an electric hand mixer or a stand mixer fitted with a paddle attachment until light and fluffy, about 3 to 4 minutes. Beat egg and vanilla extract. Slowly add flour mixture to wet mixture, beating until just combined. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
Preheat the oven to 350ºF. Line two large baking pans with parchment paper or spray with nonstick cooking spray.
Scoop out about 1 1/2 to 2 tablespoons of dough, roll it into a ball, and place it on the prepared pan about 2 inches apart. Repeat with the remaining dough.
Bake 8 to 12 minutes or until edges are set and centers are slightly undercooked. Let cool on a baking sheet for 10 minutes, then move to a wire rack to cool completely. Enjoy!