These buttery, melt in your mouth chai spiced snowflake cookies are super fun and festive! This recipe features a very low spread chai spiced sugar cookie dough that you can use to cut out any shapes you like. They're also super easy to decorate - using a simple glaze for dipping the cookies in and topped off with some sprinkles and chai sugar.
Jump to:
- what makes these chai spiced snowflake cookies so good?
- how to prevent overspread cookies
- black pepper in homemade chai spice??
- how to make chai spiced snowflake cookies
- the key to easy roll chai spiced snowflake cookie dough
- cutting out different shapes and sizes
- how to easily decorate chai spiced snowflake cookies
- baking tips
- storage and make ahead instructions
- check out these other Christmas cookie recipes!
- Chai Spiced Snowflake Cookies Recipe
Although we haven't quite made it to Halloween yet, I'm getting my Christmas bake on! I'm so excited for Christmas and I would 100% bake festive cookies and watch Home Alone 24/7 if I could.
These beauties are officially a new part of my Christmas cookie family! Although you could also make these during fall or any time of the year really. I just really love the snowflake cutouts paired with the sparkle of chai sugar on top!
Jump to:
- what makes these chai spiced snowflake cookies so good?
- how to prevent overspread cookies
- black pepper in homemade chai spice??
- how to make chai spiced snowflake cookies
- the key to easy roll chai spiced snowflake cookie dough
- cutting out different shapes and sizes
- how to easily decorate chai spiced snowflake cookies
- baking tips
- storage and make ahead instructions
- check out these other Christmas cookie recipes!
- Chai Spiced Snowflake Cookies Recipe
what makes these chai spiced snowflake cookies so good?
- perfectly spicy, cozy flavor
- low spread cookie dough
- flaky, buttery, and melt in your mouth good!
- the easiest homemade cookie dough and homemade chai spice
- fun and festive!
- super fast decorating
how to prevent overspread cookies
These cookies are amazing for cutting out intricate shapes and designs - without losing out on shape! The number one reason these cookies hold their shape so well is the addition of cornstarch in the dough. It helps absorb moisture and gives them their beautifully snappy and crisp texture!
Aside from that, another important step is chilling the dough twice. The first chill is to help set the dough enough to roll out and cut. The second chill in the freezer helps firm the dough back up (because it will soften as you roll and cut the cookies). This double chill helps set the butter, so you have less melting and spreading once they do go in for a bake!
black pepper in homemade chai spice??
This recipe goes over how to make your own chai spice at home, and includes a weirder ingredient: black pepper! Stay with me though! A tiny bit of black pepper will add that subtle spicy flavor that's characteristic in chai spice. No one will be able to tell it's there, but if you want to, you can leave it out.
If you'd prefer to skip making your own spice altogether, you can also use store-bought chai spice.
how to make chai spiced snowflake cookies
1. Mix together chai spices. Set aside 2 teaspoons for the cookies and whisk the remaining spice into your sugar.
2. For the cookie dough, mix together dry ingredients and chai spice.
3. Add butter and mash together until you have a soft and sticky cookie dough. That's ALL you need to do to make the dough!!
4. Shape the dough into a rough disk shape, wrap in plastic wrap, & chill. The dough needs around 1 hour in the fridge to firm up enough to roll.
5. Roll and cut out your desired shapes. I chose snowflakes, but you can use any cookie cutter you like!
6. Freeze cut cookies for 10 minutes before baking.
7. Bake & cool completely before decorating.
8. Whisk together glaze ingredients.
9. Decorate cookies! Dip the face of each cookie in the glaze. Leave as is or decorate with chai sugar and sprinkles!
the key to easy roll chai spiced snowflake cookie dough
If you've ever worked with a cookie dough that needs to be rolled and cut, you may already know that rolling the dough straight from the fridge can cause it to crack and rip as you roll it out. Here are 2 tricks to making rolling out the cookie dough a breeze:
- After the first chill, set the dough out at room temperature for 10 minutes to soften slightly. It should still be cold and firm, but slightly softened up dough will not crack as much.
- Lightly knead the dough to soften it up before rolling. If you don't want to wait the 10 minutes, you can knead the dough with your hands to warm it up slightly. This is my personal favorite trick because it's faster and NEVER cracks! Just don't overwork the dough or it will soften too much and become difficult to roll out.
cutting out different shapes and sizes
Extra small or extra large cookies will cause a slight difference in the cookie bake time. If you roll the cookie dough slightly thinner or slightly thicker, it will also change the bake time. As a general rule of thumb, start checking on smaller / thinner cookies around the 10 minute mark and larger / thicker cookies at around the 15 minute mark.
I wouldn't roll the cookies thinner than about ⅛ inch or thicker than around ½ inch for the sake of getting a sturdy cookie that's not doughy on the inside! You can use this cookie dough to cut out any different shaped cookies you like. I personally chose snowflakes, but you could do any other shape you like.
how to easily decorate chai spiced snowflake cookies
My shaky hands and I suck at decorating cookies. It's always hit or miss with me and usually takes a million tries to get right. These cookies were so very easy to decorate and look pretty darn pretty if you ask me!
This is by far the easiest decorating trick everrrr! All you need to do to decorate these cookies is dip the face of each cookie in a simple powdered sugar glaze. You can just stop there, but if you're feeling a lil' extra, you can top the cookies off with some chai sugar, sprinkles, or both!
If you do plan on sprinkling over some chai sugar and / or sprinkles, WAIT! If you try to add anything onto the glaze while it's still fresh, it'll just sink down and kind of disappear. The solution? Wait 5 to 10 minutes after dipping the cookies before sprinkling anything on top.
You'll notice the glaze will juuust start to form a crackly crust on top, and this crust will help keep your toppings afloat! Keep in mind that if you wait too long, the glaze will fully set and your toppings won't stick.
baking tips
- Spoon and level flour. This cookie dough is very easy to make, but it's not the most forgiving. Over measuring flour can lead to dry and crumbly cookie dough. If using cups, it's important to measure flour by lightly fluffing it up with a spoon in the bag and then spooning the flour into your measuring cup and leveling it off with a knife or flat utensil. Scooping flour straight from the bag can pack in extra weight!
- Don't skip the dough chill times. It's necessary for making sure the dough can hold detailed cutouts and shapes!
- Roll the dough out on parchment paper. It's a lot easier to work with cookie dough on a non-stick surface, and it means you won't need as much flour to keep it from sticking (which helps keep these delicate cookies light and crisp!)
- Let the glaze set slightly before adding chai sugar or sprinkles. Otherwise your toppings will just sink to the bottom!
storage and make ahead instructions
Once the glaze has fully set on the cookies, store in an airtight container with parchment paper separating layers of cookies so they're not directly stacked on one another. These cookies will keep for around 5 days at room temperature or up to 2 weeks in the fridge.
You can make the cookie dough up to 3 days in advance and keep it wrapped tightly and stored in the fridge. To freeze this cookie dough, wrap the disk of dough in plastic wrap followed by a layer of aluminum foil to prevent freezer burn. Keep in the freezer for up to 3 months, then defrost in your fridge overnight before you're ready to roll, cut & bake!
check out these other Christmas cookie recipes!
• Classic Gingerbread Cookies
• Nutella Linzer Cookies
• Brown Butter Snickerdoodle Cookies
• Cinnamon Roll Cookies
Chai Spiced Snowflake Cookies Recipe
Ingredients
For the chai spice:
- 3 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- ½ teaspoon ground nutmeg
- ½ teaspoon ground all-spice
- ¼ teaspoon ground cloves
- pinch of freshly ground black pepper (optional) *see notes
- ⅓ cup (67g) granulated sugar (optional - to make chai sugar)
For the chai sugar cookie dough:
- 2 cups (240g) all-purpose flour, spoon and leveled
- ½ cup (65g) powdered sugar
- ¼ cup (30g) cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons chai spice
- 1 cup (2 sticks / 225g) unsalted butter, softened to room temperature
For the simple glaze:
- 1 cup (130g) powdered sugar
- 1 to 2 tablespoons water
- sprinkles (optional - for decorating)
Instructions
Make the chai spice blend:
- In a small bowl, mix together your chai spices.3 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cardamom, ½ teaspoon ground nutmeg, ½ teaspoon ground all-spice, ¼ teaspoon ground cloves, pinch of freshly ground black pepper
- Set aside 2 teaspoons of the chai spice mix for the cookie dough, and mix the remainder into the ⅓ cup of sugar. Set aside.⅓ cup (67g) granulated sugar
Make the chai sugar cookies:
- In a large bowl, whisk together flour, sugar, cornstarch, baking powder, salt, and 2 teaspoons of chai spice to combine.2 cups (240g) all-purpose flour,, ½ cup (65g) powdered sugar, ¼ cup (30g) cornstarch, ½ teaspoon baking powder, ¼ teaspoon salt, 2 teaspoons chai spice
- Add butter to the dry ingredients and mix together with your hands until you have a soft cookie dough.1 cup (2 sticks / 225g) unsalted butter,
- Shape the cookie dough into a rough disk shape and wrap with plastic wrap. Chill in the fridge for 1 to 2 hours, or until firmed up.
- Line 2 large baking sheets with parchment paper and set aside.
- Unwrap the chilled dough and place onto a lightly floured work surface (I recommend doing this on a piece of parchment paper for easier rolling!) Lightly knead the dough with your hands to warm it enough to roll (this helps prevent cracks). Roll the dough out until it's about ⅛ to ¼ inch thick. Cut with your desired cookie cutter.
- Arrange cookie cutouts on your parchment lined baking sheets, leaving about 1 inch of space between each cookie. These don't spread out much but they need some room for air to circulate evenly as they bake!
- Place the baking sheets in the freezer for 10 minutes while you preheat your oven so the cookies keep their shape even better!
- Preheat your oven to 325°F.
- Bake the cookies in the center of your preheated oven for 10 to 12 minutes, or until golden brown along the edges. Cool the cookies for 10 minutes on the tray, then transfer onto a wire rack to cool completely before decorating.
Decorating time!!
- In a wide rimmed bowl (wide enough to dip the cookies in) whisk together powdered sugar and 1 tablespoon of water until you get a glaze consistency. If needed, gradually whisk in more water until it reaches your desired consistency.1 cup (130g) powdered sugar, 1 to 2 tablespoons water
- Dip the face of each cookie in your glaze and gently shake it above the bowl to allow any excess to drip.
- Place on a wire rack or parchment lined tray, and set aside for 5 to 10 minutes or until it just starts for form a crust on the surface. This crust will help keep the decorations from sinking to the bottom, but don't wait too long - if the glaze fully sets, your decorations won't stick. Sprinkle over chai sugar and / or sprinkles to decorate.sprinkles
Notes
Enjoy!
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