Soft, Chewy Cookies Infused with Warm Chai Spices and a Sugary Cinnamon Coating

Cookies:

2 3/4 cups all-purpose flour

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

1/4 cup brown sugar

2 large eggs

2 teaspoons vanilla extract

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons chai spice blend

1/4 cup granulated sugar + 1 tablespoon ground cinnamon (for coating)

Chai Spice Blend:

2 teaspoons ground cinnamon

1 teaspoon ground cardamom

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

Optional: pinch of finely ground black pepper

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In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and chai spice blend.

In a large bowl or stand mixer, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (3–4 minutes).

Beat in eggs one at a time, then mix in vanilla extract.

Gradually add dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

Cover and refrigerate the dough for at least 1 hour (or overnight).

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Roll chilled dough into 1-inch balls. Coat each ball in cinnamon-sugar mixture.

Place dough balls 2 inches apart on the baking sheets.

Bake for 10–12 minutes, until edges are golden and centers are set but soft.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.