Chai sugar cookies with white chocolate drizzle

By Colin Asuncion
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YIELDS
30
 TO
40 COOKIES

Ingredients

  • 1 cup room temperature unsalted butter
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 room temperature large egg
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 cups all purpose flour, plus more for dusting work surface
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon finely ground black pepper
  • 1 cup chopped white chocolate or candy melts

Directions

  1. Preheat oven to 350°F. Set rack at middle position. Line baking sheet with parchment paper. 
  2. Using a hand mixer or stand mixer with the paddle attachment, cream butter and sugar together until smooth, at least three minutes.
  3. Add vanilla extract and egg and beat for another minute.
  4. In a separate bowl, combine baking powder, salt, flour, cinnamon, ginger, cardamom, allspice, and black pepper. Whisk until well combined.
  5. Add dry ingredients to wet ingredients and mix on medium until well incorporated.
  6. Turn out dough onto a floured surface and knead for a few seconds. Dough should hold together.
  7. Do not chill the dough. Roll out and cut desired shapes with cookie cutters or a paring knife.
  8. Carefully transfer cookies onto a baking sheet.
  9. Bake for 10-12 minutes until edges are slightly golden.
  10. Remove from oven and cool on a rack.
  11. While cookies are cooling, melt white chocolate in the microwave (start with 30 seconds and then in ten-second bursts, stirring in between) or on a double boiler.
  12. Drizzle melted white chocolate over cookies using a piping bag or a small spoon. Cool until chocolate is set. Enjoy!

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