With a rich blend of spices, the perfect pinch of salt and a wonderful chai cream cheese frosting, these autumn spiced cookies are a perfect treat for the season. I have loved baking these cookies with my sister, and they have become a fall favorite in my family.
Ingredients:
Cookies:
- 1 ⅓ cups all-purpose flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- ¾ tsp. kosher salt
- 2 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. allspice
- ½ tsp. ginger powder
- ½ cup unsalted butter, melted and cooled
- ½ cup light brown sugar
- ⅓ cup white sugar
- 2 tsp. vanilla extract
- 1 egg
Frosting:
- 1 ⅓ cups cream cheese, softened
- ¼ cup powdered sugar
- 2 tsp. chai
- ½ tsp. vanilla extract
- ½ tsp. lemon juice
- 1 tsp. cinnamon
- ¼ tsp. allspice
- ¼ tsp. nutmeg
Directions:
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and ginger. Mix well.
- In a separate large bowl, pour in the butter. Add brown and white sugars. Whisk until mixture has paste-like consistency.
- Add egg and vanilla to the wet mixture. Mix until fully combined.
- Pour dry ingredients into the large bowl. Fold until mixture reaches a smooth consistency.
- Line two baking trays with parchment paper.
- Roll the dough into 12 evenly sized balls. Place six balls onto each prepared baking tray.
- Bake for 8-12 minutes. The cookies will be done when they have a crisp outside with a soft center. Take the trays out of the oven. Let cookies cool for 20 minutes.
- While the cookies cool, combine the cream cheese, powdered sugar, chai, vanilla extract, lemon juice, cinnamon, allspice and nutmeg. Mix lightly until ingredients are fully incorporated.
- After the cookies have cooled, spread the frosting evenly on top of the cookies.
- Enjoy!