Baked by an Introvert
Jen Sobjack
These Chai Cookies are full of cozy winter flavors! So soft they practically melt in your mouth. The cookie is loaded with cinnamon, ginger, cardamom, allspice, and a dash of black pepper. It comes together easily and is bound to become your new favorite cookie.
Beat the butter and sugar together in a large bowl using a stand mixer with a paddle attachment or a hand-held mixer on low speed just until combined.
Beat in the egg and vanilla just until incorporated. Scrape down the sides of the bowl as needed.
In a separate bowl, combine the flour, cinnamon, baking powder, cream of tartar, baking soda, ginger, cardamom, salt, allspice, and black pepper; stir with a whisk.
Add all of the flour mixture to the butter mixture and beat on low speed just until incorporated. Cover with plastic wrap and refrigerate for at least 2 hours and up to 48 hours.
Scoop 1 ½-tablespoons of dough and roll into balls. Roll the balls slightly taller instead of perfectly round. Place the dough balls 2 inches apart on the prepared cookie sheets. Bake until lightly golden around the edges. The cookies will appear underdone and very soft.