Chewy chai-spice sugar cookies from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,000 New Recipes (page 615) by America's Test Kitchen Editors

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Notes about this recipe

  • racheljmorgan on September 22, 2022

    Up at 3am today, decided to get a jump on holiday baking. These are pretty easy. Substituted melted coconut oil for vegetable oil. Baked half and froze half raw. They spread quite a bit and are large cookies for sure. There's quite a bit of chew to them even while warm, 5 min from oven. A nice balance of chai spices and sugar cookie flavor. I liked the cardamom a lot in these. The cookies seem ideal for sandwiches. Maybe I'll do them with spiced or tea flavored buttercream on the frozen batch. Update: baked a few frozen ones at 350 for 16 minutes. Much more golden and crunchy than the fresh ones, and less spread. Attempt 2: 325F for 15 was just right for frozen.

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