Bake from Scratch

Sugar & Spice Cookies

CHAI CRESCENT COOKIES

Makes about 23 cookies

Recipe by Laura Crandall

Spice up your holidays with these chai-packed crescent cookies. This buttery, crumbly dough is flecked with a homemade chai blend and rolled in chai sugar after baking for an extra dose of warmth.

1 cup (227 grams) unsalted butter, softened
¾ cup (90 grams) confectioners’ sugar
1 teaspoon (4 grams) vanilla extract
2½ cups (313 grams) all-purpose flour
2 teaspoons (4 grams) ground cinnamon, divided
1 teaspoon (2 grams) ground ginger, divided
½ teaspoon ground cloves, divided
¼ teaspoon kosher salt
¼ teaspoon ground cardamom, divided
¼ teaspoon ground black pepper, divided
1 cup (200 grams) granulated sugar

1. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and confectioners’ sugar at medium speed until creamy, 3 to 4 minutes. Beat in vanilla.

3. In a medium bowl, stir together flour, 1 teaspoon (2 grams) cinnamon, ¼ teaspoon (1 gram) ginger, ½ teaspoon cloves, salt, ⅛ teaspoon cardamom, and ⅛ teaspoon pepper. With mixer on low speed, gradually add flour mixture to butter mixture, beating until a dough forms.

4. Using a 1½-tablespoon spring-loaded scoop, scoop dough into balls (about 25 grams). Roll each dough ball into a 4¾-inch log with tapered ends, and bend into a crescent shape, flouring surface as needed. Place about 1 inch apart on prepared pans.

5. In a medium bowl, stir together granulated sugar, remaining 1 teaspoon (2 grams) cinnamon, remaining ½ teaspoon (1 gram) ginger, remaining ¼ teaspoon cloves, remaining ⅛ teaspoon cardamom, and remaining ⅛ teaspoon pepper.

6. Bake, one batch at a time, until edges are just beginning to turn golden (not browned), 12 to 15 minutes. Sprinkle spiced sugar onto hot cookies. Let cool completely; dust with spiced sugar again. Store in an airtight container for upto 3 weeks.

CARDAMOM ESPRESSO COOKIES WITH VANILLA GLAZE

Makes about 22 cookies

Recipe by Jenn Davis

These rich spiced cookies have a hint of coffee and espresso. They are for the holiday cookie lover who doesn’t like or have time to decorate with frosting.

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