“A crispy and pretty chai cookie. Note: Do not pre-heat the oven as you mix your ingredients; chilling the dough is recommended!!! Also: You can sprinkle the cookies after baking with sugar, or you can sprinkle or roll them in sugar prior to baking.”
READY IN:
2hrs 23mins
YIELD:
3 1/2 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium-sized bowl, stir together flour, baking powder and salt.
  2. Add cardamom, ginger, and cloves.
  3. In a large mixing bowl, beat butter until fluffy with an electric mixer.
  4. Beat in sugar and vanilla for 2 minutes.
  5. Add egg and beat for 30 seconds.
  6. Beat in milk, lemon juice, and lemon zest.
  7. Stir in the flour mixture to the large bowl mixture.
  8. When mixed, dough will be slightly soft.
  9. Put dough on waxed paper and shape it into a log, roughly 12 x 2 inches.
  10. Chill dough 1 to 6 hours.
  11. After chilling, preheat oven to 375.
  12. Cut the log into 1/4-inch slices.
  13. Note: If you cannot chill the dough long enough, it might be too soft to slice neatly. In this case, cut the log into 1/4-inch slices, roll them into balls, and press into neat circles.
  14. Arrange on cookie sheet 2 inches apart.
  15. Sprinkle with reserved sugar and bake for 10-13 minutes.

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