I’ve had a terrible cold/ cough situation since the day after Thanksgiving, so that’s been a fun start to the Christmas festivities. I feel like I always say work has been busy in these posts, but work has been busy. Challenging and great. And busy.
Matt and I are barreling towards a two week vacation at my parent’s place in Alabama that will include attending a Menorah lighting at the University of Alabama and becoming certified in handgun safety! The party truly never stops.
I was planning to post a recipe after I did some baking for my office Christmas party. Funny story. I was planning to make these Dirty Chai Donut Muffins but when I went to the store to get ingredients, they were OUT OF BAKING POWDER. Turns out, it’s a very crucial ingredient when making baked goods, and without it, your muffins will more closely resemble hockey pucks than fluffy muffins. After Sunday night panic set in, I was able to improvise and churn out some chai sugar cookies. They turned out okay!
Here’s the recipe:
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups white sugar
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon finely ground black pepper
1 cup unsalted butter, softened
1/2 teaspoon vanilla extract
What you do:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, sift together flour, baking soda, and salt. Set aside. In a medium bowl combine sugar, cinnamon, ginger, cardamom, allspice and black pepper.
Remove 1/4 cup of the sugar-spice mixture, set aside to reserve for rolling the cookies.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter and sugar-spice mixture until light and fluffy, about 3 minutes.
Beat in egg and vanilla extract, combine until fully incorporated. Slowly blend in dry ingredients mixing until just combined. Using a small scoop (2 teaspoons) roll dough into balls and then into the reserved sugar-spice mixture. Place dough balls on prepared baking sheet about 1 1/2 inches apart.
Bake for 8 to 10 minutes. Let stand on baking sheet two minutes before removing to cool on wire racks.