Crisp Chai Sugar Cookies
Sugar cookies with a hint of chai flavor.
Servings 42 cookies
Cost 5
Ingredients
- 1 ¾ cup all purpose flour (224 grams)
- 2 teaspoons baking powder (10 ml)
- ¼ teaspoon salt (1.25 ml)
- 1 teaspoon cardamom 5 ml
- ½ teaspoon ginger (2.5 ml)
- ¼ teaspoon cloves (1.25 ml)
- 8 tablespoons salted butter softened (114 grams)
- 1 cup granulated sugar (200 grams)
- 1 teaspoon vanilla (5 ml)
- 1 large egg
- 2 tablespoons milk (30 ml)
- 1 tablespoon lemon juice 15 ml
- 1 teaspoon lemon zest 5 ml – lemon extract works too, use 1 tsp.
- Sparkly sugar or extra sugar for topping
Instructions
- Dough needs chilling, so no preheating oven quite yet.
- In a bowl, thoroughly stir together flour, baking powder and salt. Stir in spices (cardamom through cloves).
- In a mixing bowl, using an electric mixer, beat butter until fluffy. Beat in sugar and vanilla and beat for another 2 minutes. Add egg and beat for 30 seconds. Beat in milk, lemon juice and lemon zest.
- With a mixing spoon, stir in the flour mixture. When mixed, dough will be slightly soft. Dump it onto a sheet of waxed paper and shape it into a log of about 12 x 2 inches.
- Chill dough from 1 to 6 hours.
- Preheat oven to 375 degree F. (190 C)
- Cut into ¼ inch slices. If you chilled the dough for the shorter period, it might be too soft to slice neatly. If this is the case, cut off quarter inch thick slices, roll them into balls, then press into neat circles (This is how I did it). Arrange on cookie sheet about 2 inches apart, sprinkle with sparkly sugar and bake for 10-13 minutes.