Chinese Chai Cookies

In my random internet roamings a couple months ago, I stumbled across the Great Food Blogger Cookie Swap. I was so excited to find it! The concept is very simple and right up my alley: I bake some cookies and mail them to 3 people. 3 different people bake some cookies and mail me a batch. We all have a chance to try delicious homemade treats and spread a little holiday cheer. How nice.

I knew that the shipping deadline was right around the time that I had a huge work event, so I even managed to get my cookies baked and shipped early. AMAZING. Seriously. Doing something before the last minute is a huge accomplishment for me.

I had a free afternoon a few weekends ago, so I started doing a little research. I narrowed it down to four recipe options and invited my BFF Lauren (a.k.a. Betsy Bundt) over to help. I was mostly concerned about durability — making sure the cookie could withstand shipping — and lasting freshness, since it would take a few days for me to bake, package, ship, and arrive across the country.

We found a delicious-sounding recipe for a Chai Spice Cookie. Based on preference and the ingredients I had on hand, we altered the recipe a bit and settled on a “Chinese Chai Cookie.” Chinese because instead of allspice, we included Chinese 5 Spice.

Chai is one of my favorite hot drinks, especially in the fall. As soon as fall season looks like it might be even just beginning, my car starts driving itself to Starbucks for chai lattes. This lasts until Christmas season, when my car knows that I really want peppermint hot chocolate. I make it through winter, and then I’m set. Until the next fall, anyway.

These cookies were really good. They have a great texture and durability like a traditional sugar cookie. But they have an extra little flavor to them. They’re really not intense at all — the chai spice flavor is much more subtle than most chai lattes. But like a chai latte, they start out with a sweet flavor and finish with a warm spicy note on the back of your tongue. Amazing.

After we baked the cookies, I packaged them by rolling up a stack of cookies in clear cellophane wrap and tying the ends with a cute little bow.

Really. I said a cute bow. See?

I hope you enjoy these! They make an excellent, sophisticated snack. Perfect for afternoon tea!

Chinese Chai Cookies, adapted from My Baking Addiction

2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups white sugar
2 teaspoon cinnamon
1 teaspoon ginger
1 1/2 teaspoons Chinese 5 Spice
1/2 teaspoon nutmeg
1/4 teaspoon black pepper
1 cup butter, at room temperature
1 egg
1/2 tablespoon vanilla

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In another bowl, combine the sugar, cinnamon, ginger, Chinese 5 Spice, nutmeg, and black pepper. Reserve 1/4 cup of this mixture; set aside to reserve for rolling cookies.

In a large bowl, beat the butter and remaining sugar-spice mixture on medium for about 3 minutes, or until light and fluffy. Beat in egg and vanilla; mix until incorporated.

Slowly blend in dry ingredients until just combined.

Using a small scoop, form into balls and then roll in the reserved sugar-spice mixture. Place dough balls on prepared baking sheet about 1 1/2 inches apart.

Bake in preheated oven for 8-10 minutes. Let stand 2 minutes, then remove to cool on wire racks.

Yield: Approx. 3 dozen cookies

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Monday Meet Ups from Covered in Grace
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Make Something Monday from Sarahdipities

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• Chai Tea Loaf Cake (thebitesizedbaker.com)
• Host a Holiday Cookie Exchange (vinoconvistablog.me)

Tags: Baking, Chai, Chinese Five Spice, cinnamon, cookies, ginger, nutmeg, spice, sugar, Tea