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Brown Butter Chai Spice Cookies

Print Recipe
Course Dessert

Ingredients
  

Chai Spice

  • 1 Tablespoon Cinnamon, ground
  • 2 Teaspoons Cardamom, ground
  • 2 Teaspoons Ginger, ground
  • 1 Teaspoon Nutmeg, ground
  • 1 Teaspoon Cloves, ground
  • ½ Teaspoon Allspice, ground

Cookie dough

  • 1 Cup Brown butter at room temperature, see instructions
  • ¾ Cup Sugar
  • ¾ Cup Brown sugar
  • 2 Large Eggs. room temperature
  • 2 Teaspoons Vanilla bean paste, or vanilla extract
  • 2 Cups Flour
  • 1 Tablespoon Chai spice
  • 1 Teaspoon Baking soda
  • ½ Teaspoon Salt

Topping

  • ¼ Cup Sugar
  • 1 Tablespoon Chai spice

Glaze

  • ½ Cup Confectioners' sugar
  • ½ Teaspoon Vanilla
  • 1-3 Tablespoons Milk

Instructions
 

Chai Spice

  • In small bowl mix together all ingredients for spice blend. Store in airtight container for up to a year. (Note: this blend can also be bought in specialty stores such as King Arthur Baking Company).

Brown Butter

  • This step is technically optional but adds to the depth of the flavor.
  • To make brown butter, melt unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma. Once you start seeing brown specs, let cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into a small bowl so that it doesn't continue to cook. Set aside and let cool for about 20 minutes in the fridge until soft and pliable.
  • Recommend making the brown butter the night before you make the cookies, so that it has time to fully cool to room temperature! Note: For every ½ cup (1 stick or 113g), you'll lose about 1 tablespoon (14g) to evaporation while cooking. So you can either add in an extra 1 tablespoon before browning, or if you're browning big batches, just make up the weight difference in your recipe with regular unsalted butter if needed.

Cookie dough

  • Using a stand or hand mixer, cream together the brown butter, brown sugar, and granulated sugar until smooth and creamy.
  • Add in the eggs and vanilla bean paste and beat until light, fluffy, and pale in color. This should take 2-4 minutes which seems like a long time, but you'll see a huge difference in the texture afterwards.
  • Stir in the flour, chai spice, baking soda, and salt and mix until thoroughly combined. The dough should be wet and sticky.
  • In a small bowl, whisk together the granulated sugar and chai spice for the topping. Spoon a generous 3 tablespoons of dough and then roll cookie dough balls in chai sugar.
  • Cover the dough balls and chill in the fridge overnight (or 1 hour in freezer if you can't wait).
  • Preheat your oven to 350°F and line a baking sheet with parchment paper.
  • Place dough balls at least 2-3 inches apart on the baking sheet (they will spread). Place the rest of the cookie dough balls back in the fridge while the first batch cooks.
  • Bake cookies for on the center rack of the oven for 9-11 minute or until the edges are set and the centers are still soft.
  • Remove from the oven and let rest on the baking sheet for 2-3 minutes, then transfer to a cooling rack.

Glaze

  • Use any remaining topping and add glaze ingredients into a small saucepan.
  • Heat until sugars are melted. Brush onto cookies and let glaze dry.

Notes

Store in airtight container at room temperature for up to 4 days if they last that long. 
Pre-rolled cookie dough can be frozen for up to 6 months.