Easy Chai Cookies

• Vegetarian

• Produce

  • 1 1/2 tsp Ginger, ground

• Baking & Spices

  • 265 g All-purpose flour
  • 1/3 tsp Black pepper
  • 1 1/2 tsp Cardamom, ground
  • 3/4 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 150 g Granulated sugar
  • 120 g Powdered sugar
  • 1 g Salt
  • 15 ml Vanilla extract, pure

• Dairy

  • 227 g Butter, unsalted

Found on keepitsweetdesserts.com

Description

Ingredients

• 227g (1 cup) unsalted butter, softened
• 150g (~3/4 cup) granulated sugar
• 120g (3/4 cup) powdered sugar, sifted
• 15 milliliters (1 tablespoon) pure vanilla extract
• 1½ teaspoons ground cardamom
• 1½ teaspoons ground ginger
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ⅓ teaspoon black pepper
• 1g (1/4 teaspoon) salt
• 265g (~2 cups) all-purpose flour, sifted

Directions

• Pre-heat oven to 350 degrees
• Line baking sheets with parchment paper or slipat; set aside
• Cream butter and sugars until light and fluffy
• Add vanilla, spices and salt and beat until well combined
• Stir in flour
• Scoop with a medium cookie dough scoop (2 tablespoons each) onto prepared cookie sheets about 2 inches apart
• Bake for 13-15 minutes or until very light brown around the edges (bake for less time if looking for a slightly chewier cookie)
• Allow cookies to cool on cooling rack
• Store cookies in an airtight container at room temperature up to one week or in the freezer for up to two months