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Chai-Spiced Cookies- Gluten-Free or Regular Recipe

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This recipe for Chai-Spiced Cookies- Gluten-Free or Regular is from The Cooking Pages, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup unsalted butter, softened- ( I use coconut oil which Jon prefers)
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour or 1 cup all-purpose gluten-free flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 teaspoon ground cardamom
1/4 teaspoon salt
3/4 cup powdered sugar, sifted

optional but highly recommended- 2 -3 tbs. of crystallized ginger
Directions:
Directions:
Preheat oven to 350°F

Beat butter with granulated sugar and vanilla in a medium bowl until well blended. Stir in flour, spices and salt until just combined.

Scoop and roll dough into small teaspoon-sized balls and place about an inch apart on parchment paper-lined baking sheets. Bake until lightly golden, 15 to 20 minutes.

Cool on the sheet for 5 minutes. Roll warm cookies in powdered sugar and let cool completely on a rack.

Store in an airtight container.

NOTE: if using a gluten-free flour, please follow your package directions for adding xanthum gum.

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Number Of Servings:
Number Of Servings:
30 Cookies
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I discovered this recipe this past summer- 2014 searching for a cookie recipe for my friend's son who is allergic to just about everything. We were going to visit them for dinner, and I wanted to bring something for dessert he could eat. I used Bob's Red Mill gluten free flour and coconut oil. Since there were no eggs and nuts, he could eat them. They were a hit! Of course, the house smelled like Christmas in July. Now, they have become our new favorite. I'm not crazy about the extra step of dipping them in powdered sugar, but Jon thinks that's essential. I have made both the gluten free and regular version. Jon prefer the gluten free. He think the coconut oil and the nutty taste of the gluten free flour picks up the spices better.

 

 

 

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