Yield: About 48 cookies | Prep Time: 20 mins | Cook Time: 10 mins
Ingredients
For the Cookie Dough:
· 3 ½ to 4 teaspoons of Kaliflower’s Chai Spice Blend
· 1 ½ cups white sugar
· ½ cup butter, softened
· ½ cup shortening
· 2 large eggs
· 2 teaspoons vanilla extract
· 2 ¾ cups all-purpose flour
· 2 teaspoons cream of tartar
· 1 teaspoon baking soda
· ¼ teaspoon salt
For the Chai-Sugar Coating:
· 3 tablespoons white sugar
· 1 ½ teaspoons of Kaliflower’s Chai Spice Blend
Instructions
Bloom the Spices (Crucial Step for Organic Spices): In a small saucepan over medium-low heat, melt the ½ cup butter. Once melted, stir in the 3 ½ to 4 teaspoons of chai spice blend. Stir constantly for about 30 seconds until the mixture is intensely fragrant . Do not let it brown or burn. Remove from heat and let it cool for 5–10 minutes so it doesn't scramble the eggs.
Make the Dough: In a large bowl, beat the bloomed butter/spice mixture with the 1 ½ cups sugar and shortening until smooth. Beat in the eggs and vanilla.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add this to the wet ingredients and mix just until combined. (Note: Because you already added the chai to the butter, do not add more dry spice to the flour).
Chill: Cover the dough and refrigerate for at least 30 minutes. This prevents the cookies from spreading too much and helps the chai flavor meld.
Prepare Coating & Preheat: Preheat the oven to 400°F (200°C). In a small bowl, mix the 3 tablespoons sugar and 1 ½ teaspoons chai spice for the coating.
Shape and Bake: Shape the dough into walnut-sized balls. Roll each ball generously in the chai-sugar mixture. Place them 2 inches apart on an ungreased baking sheet.
Bake: Bake for 8 to 10 minutes (watch closely; organic spices can darken faster). The edges should be just set, but the centers will look slightly underdone. Let them cool on the sheet for a few minutes before transferring to a wire rack.
