Description
These thick, soft chai sugar cookies are filled with warm spices and topped with a festive eggnog and nutmeg glaze. Perfect for fall and winter baking!
Ingredients
Scale
- 10 tablespoons butter, room temperature
- 1 cup granulated sugar
- 2 tablespoons honey
- 1 large egg, plus 1 egg yolk
- 2 teaspoons baking powder
- 1 teaspoon cornstarch
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 2 cups plus 2 tablespoons all-purpose flour
Icing:
- 1 1/2 cups sifted powdered sugar
- 1/4 teaspoon ground nutmeg
- 3 tablespoons whole milk or eggnog
Instructions
- Cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking powder, cornstarch, salt, cinnamon, cardamom, allspice, ginger, and cloves.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar until light and fluffy, 2 – 3 minutes. Add in the egg, egg yolk, and honey, and mix for 30 seconds until combined, scraping the sides of the bowl as necessary.
- Turn the mixer to low speed and gradually add in the flour mixture until just combined.
- Using a medium (2-tablespoon-sized) cookie scoop, portion out the dough onto the prepared baking sheet, gently pressing the scoops down to flatten slightly.
- Bake for 12 to 14 minutes or until the cookies are just set and the edges are golden brown. Cool cookies on baking sheet for 2 minutes then transfer to a wire cooling rack to cool completely.
- Icing: In a medium bowl, whisk together powdered sugar, nutmeg, and milk (or egg nog). Icing should be thick, but spreadable.
- Spread each cooled cookie with about a teaspoon of the icing just over the center, leaving the edges of the cookie free of glaze.
- Sprinkle with a bit of fresh nutmeg if desired.
Notes
- Store airtight at room temperature for up to 5 days. Freeze airtight for up to 2 months. Thaw at room temperature.
