Boost the season with these shareable Chai Spice Cookies with Vanilla Frosting! Every cookie is flecked with fragrant spices, together with a contact of black pepper for an added kick. End with a easy piping of frosting and a lightweight dusting of cinnamon for a shocking cookie that melts in your mouth with every festive chunk.
Chai Spice Cookies with Vanilla Frosting
Makes 20 cookies
- ¾ cup (170 grams) unsalted butter, softened
- ½ cup (60 grams) confectioners’ sugar
- 2 teaspoons (8 grams) vanilla extract
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon (2 grams) floor cinnamon
- 1 teaspoon (2 grams) floor ginger
- ½ teaspoon (1 gram) floor cardamom
- ¼ teaspoon kosher salt
- ¼ teaspoon floor allspice
- 1/8 teaspoon floor black pepper
Vanilla Bean Frosting:
- Makes about 2 cups
- 1 cup (227 grams) unsalted butter, softened
- ¼ teaspoon kosher salt
- 3 cups (360 grams) confectioners’ sugar
- 2 tablespoons (30 grams) heavy whipping cream
- 2 teaspoons (12 grams) vanilla bean paste
- Garnish: floor cinnamon
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and confectioners’ sugar at excessive velocity till creamy, 2 to three minutes, stopping to scrape sides of bowl. Beat in vanilla.
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In a medium bowl, whisk collectively flour, cinnamon, ginger, cardamom, salt, allspice, and pepper. With mixer on low velocity, progressively add flour combination to butter combination, beating till mixed. Prove dough onto a piece floor, and roll right into a 2/-inch- thick log (about 5¼ inches lengthy). Wrap tightly in plastic wrap, and refrigerate for a minimum of 2 hours.
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Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
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Minimize log into ¼-inch-thick slices, and place 1 inch aside on ready pans.
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Bake till edges are calmly browned, 8 to 10 minutes. Let cool on pans for two minutes. Take away from pans, and let cool fully on wire racks.
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Spoon Vanilla Bean Frosting right into a pastry bag fitted with a small petal piping tip (Ateco#120). Pipe frosting in a zigzag sample onto every cookie. Garnish with cinnamon, if desired. Retailer in an hermetic container for as much as 4 days.
Vanilla Bean Frosting:
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium velocity till easy and creamy. With mixer on low velocity, add confectioners’ sugar alternately with cream, starting and ending with sugar, beating till properly mixed after every addition and stopping to scrape sides of bowl. Beat in vanilla bean paste. Improve mixer velocity to excessive, and beat till pale and fluffy, 1 to 2 minutes. Use instantly.
