It is getting to be that time of year where I love having my oven on and something gorgeously spiced baking. The warmth and smells just scream coziness. Snickerdoodles are among my favorite things to bake, so I decided to make a gorgeous variation on the classic. These brown butter chai cookies have all of the buttery goodness of the original, with deeper flavor from browning the butter and fragrant chai tea leaves. They’re so simple to make, too!
I love using cooling racks so that the bottoms don’t get soggy. It’s the key to a great texture. Once the cookies were completely cooled I just sealed them up to enjoy! These babies were such a gorgeous, flavorful version of one of the ultimate cookie classics. Hope you all love them as much as we did here! They’re just made for a cool night with a steaming cup of tea. xoxo
These are such wonderfully soft, chewy and fragrant brown butter chai cookies that are just made for cozy days with a cup of tea or coffee.
- 2 sticks butter
- 2 3/4 cups all-purpose flour
- 1 teabag chai tea about 2.2 ounces
- 1 tablespoon baking powder
- 3 teaspoons cinnamon divided
- 1/2 teaspoon salt
- 1 1/2 cups dark brown sugar
- 2 whole eggs
- 2 tablespoons granulated sugar
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Pre-heat the oven to 350 and line two cookie sheets with either silicone mats or parchment paper. Get out a small pot and gently melt the two sticks of butter in it over medium heat. Let it continue to gently bubble just until it starts to become a deep golden color and smell nutty. Take it off the heat and let it cool for a few minutes. Get out a stand mixer and fit it with the paddle attachment. Cut the teabag open. In a medium bowl, combine the flour, contents of the teabag, baking powder, 1 teaspoon of the cinnamon, and salt. Whisk it all together thoroughly to aerate them. Set the dry ingredients aside. Combine the brown sugar and cooled brown butter in the stand mixer together, and beat them together thoroughly until fluffy. Add in the eggs until they are thoroughly mixed in. Then turn the speed to low and slowly add in the dry ingredients until you have a lovely, fragrant dough. Let it rest for about 5 minutes.
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While it rests, stir the remaining 2 teaspoons of cinnamon with the granulated sugar in a small bowl for the coating. Then use a cookie scoop to scoop a perfect mound of dough into your hand. Smooth it into a ball, then run it through the bowl of cinnamon and sugar to coat it. Repeat until you have a dozen coated balls of dough evenly spaced on each sheet tray. With the size of my scoop, 1.5 inches, I got 30 cookies from this recipe. Bake the first two trays for about 15 minutes, switching the trays from the top to bottom racks halfway through so that they bake evenly. Let them cool for a couple of minutes before transferring them to a rack to cool completely. Fill up the trays again with any remaining batter, spacing them evenly. Bake that batch and cool them as before. Seal the cookies in airtight containers once completely cooled and enjoy!
