As I peruse my list of ‘must-make’ holiday cookies, I felt that there was a certain variety of flavor missing. Peanut butter is covered by my all-time favorite, PB Kiss cookies. Shortbreads and sugar cookies provide plenty of buttery goodness. And chocolate flavors abound.
But something was missing. I want something different to include in the cookie tins I send to friends and family. Something with a sweet and spicy flavor that would appeal to all.
While I brainstormed, I made myself a pot of my favorite chai tea. And that’s when it struck me: chai cookies. Of course!
These cookies are thin and crispy and caramelized, to the point where they are more like candy than cookies. Best of all, they are packed full of delicious chai flavor. I strongly suggest you add them to your holiday cookie line-up.
Inspired by Gourmet's 1954 recipe for Lace Cookies
- 2 T canola oil
- 3/4 c brown sugar
- 3 T granulated sugar
- 1 egg, beaten
- 4 T whole wheat flour
- 1/4 tsp salt
- 1 tsp almond extract
- 2/3 c blanched sliced almonds
- 1/3 c pecans
- 1 tsp powdered ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp allspice
- Preheat the oven to 375F. In a blender or food processor, pulse the almonds into a coarse powder.
- Beat the oil and sugars together until well-mixed. Add the remaining ingredients and beat until everything is blended together.
- Drop 1 tablespoon of dough per cookie onto a baking sheet lined with parchment paper, spacing the cookies 3" apart. Yes, 3 inches. These cookies SPREAD.
- Savvy Tip: You MUST use parchment paper (or aluminum foil will work in a pinch), or the cookies will not come off the pan in one piece.
- Bake at 375F for 10-12 minutes, until the edges are browned and the centers are barely tacky. Immediately transfer the parchment paper to a cooling rack. Allow to cool for 5-10 minutes, then remove the paper to cool the cookies directly on the rack. Repeat with remaining dough.