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Brown Butter Chai Spice Cookies Recipe

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4.2 from 2 reviews

  • Author: Emma
  • Total Time: 2 hours 20 minutes
  • Yield: 18 cookies

Description

These Brown Butter Chai Spice Cookies offer a warm, aromatic flavor with the richness of browned butter and the distinctive spices of chai. Perfectly soft centers and slightly crisp edges make these cookies an irresistible treat, topped optionally with a delicate vanilla bean glaze to enhance their spiced sweetness.

Ingredients

Chai Spice Blend

  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground cardamom
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground allspice

Cookie Dough

  • 1 cup unsalted brown butter (room temperature)
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 large eggs (room temperature)
  • 2 teaspoons vanilla bean paste
  • 2 cups all purpose flour
  • 1 tablespoon chai spice (from the blend)
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Chai Sugar Topping

  • 1/4 cup granulated sugar
  • 1 tablespoon chai spice (from the blend)

Vanilla Bean Glaze

  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla bean paste
  • 1 to 3 tablespoons milk (as needed for consistency)

Instructions

  1. Prepare Chai Spice Blend: In a small bowl, sift together ground cinnamon, cardamom, ginger, cloves, and allspice until combined. Store in an airtight container for up to one year.
  2. Browning the Butter: Brown the unsalted butter by melting it in a pan over medium heat until it turns a deep golden color and releases a nutty aroma. Allow it to cool completely to room temperature—preferably overnight—for the best cookie texture.
  3. Cream Butter and Sugars: Using a stand or hand mixer, beat the cooled brown butter with granulated sugar and light brown sugar until smooth and creamy, ensuring a well-mixed base for the dough.
  4. Add Eggs and Flavor: Beat in the eggs and vanilla bean paste until the mixture is light, fluffy, and pale, approximately 2 to 4 minutes, which enhances the overall cookie texture.
  5. Combine Dry Ingredients: Stir together flour, 1 tablespoon of the chai spice blend, baking soda, and kosher salt. Gradually mix these dry ingredients into the wet mixture until the dough becomes wet and sticky.
  6. Make Chai Sugar Coating: Whisk together granulated sugar and 1 tablespoon chai spice blend in a small bowl to create a fragrant topping for the cookies.
  7. Form and Coat Dough Balls: Scoop generous 3-tablespoon portions of dough and roll each ball thoroughly in the chai sugar mixture, coating evenly for added spice flavor and a caramelized crust.
  8. Chill Dough: Cover the coated dough balls and refrigerate for a minimum of 2 hours, preferably overnight, to allow flavors to develop and dough to firm up for baking.
  9. Preheat Oven and Prepare Baking Sheet: Heat oven to 350°F (177°C). Line a light-colored baking sheet with parchment paper to prevent spreading and ensure even baking.
  10. Arrange Cookies for Baking: Place dough balls on the baking sheet, spacing them 2 to 3 inches apart to accommodate spreading—around 6 cookies per half sheet pan is ideal. Keep remaining dough refrigerated.
  11. Bake Cookies: Bake on the center rack for 9 to 11 minutes until edges are set while centers remain soft for a chewy texture.
  12. Cool Cookies: Remove from oven and let rest on the baking sheet for 2 to 3 minutes before transferring to a cooling rack to prevent over-baking and maintain softness.
  13. Prepare Vanilla Bean Glaze: In a small bowl, whisk powdered sugar with vanilla bean paste. Slowly add milk a tablespoon at a time until the glaze reaches a thick but pipeable consistency.
  14. Apply Glaze: Transfer glaze to a piping bag or small plastic bag with the tip cut off. Once cookies are fully cooled, drizzle or pipe the glaze over them as much as desired for a sweet finishing touch.

Notes

  • Browning butter ahead of time and ensuring it is completely cooled is crucial for the best cookie texture and flavor.
  • Chilling dough overnight enhances flavor and prevents cookies from spreading too much during baking.
  • The chai sugar topping adds an extra layer of spice and a slight crunch to the cookie exterior.
  • Use a light-colored baking sheet to avoid over-browning the cookie bottoms.
  • The vanilla glaze is optional but adds a lovely sweetness and decorative finish.
  • Store baked cookies in an airtight container at room temperature for up to a week for optimal freshness.
  • Prep Time: 2 hours 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/brown-butter-chai-spice-cookies-recipe/