Brown Butter Chai Cookies

Recipe

9 INGREDIENTS • 11 STEPS • 1HR

Brown Butter Chai Cookies

These are such wonderfully soft, chewy, and fragrant brown butter chai cookies that are just made for cozy days with a cup of tea or coffee.

Brown Butter Chai Cookies

Save

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

These are such wonderfully soft, chewy, and fragrant brown butter chai cookies that are just made for cozy days with a cup of tea or coffee.

1HR

Total Time

$0.46

Cost Per Serving

Ingredients

Servings

16

US / Metric

2 sticks

2 3/4 cups

All-Purpose Flour

1

Chai Tea Bags

about 2.2 oz

1 Tbsp

Baking Powder

1 Tbsp

Ground Cinnamon, divided

1/2 tsp

1 1/2 cups

Dark Brown Sugar

2

2 Tbsp

Granulated Sugar

Nutrition Per Serving

VIEW ALL

Calories

273

Fat

12.3 g

Protein

3.1 g

Carbs

39.0 g

Brown Butter Chai Cookies

Save

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Author's Notes

With the size of my scoop, 1.5-inch, I got 30 cookies from this recipe.

Cooking InstructionsHide images

step 1

Preheat the oven to 350 degrees F (180 degrees C) and line two cookie sheets with either silicone mats or parchment paper.

step 2

In a small pot, gently melt Butter (2 sticks) over medium heat. Let it continue to gently bubble just until it starts to become a deep golden color and smell nutty. Take it off the heat and let it cool for a few minutes.

step 3

Get out a stand mixer and fit it with the paddle attachment. Cut the Chai Tea Bags (1) open.

step 4

In a medium bowl, combine All-Purpose Flour (2 3/4 cups), contents of the teabag, Baking Powder (1 Tbsp), Ground Cinnamon (1 tsp), and Salt (1/2 tsp). Whisk it all together thoroughly to aerate them. Set the dry ingredients aside.

step 5

Combine Dark Brown Sugar (1 1/2 cups) and the cooled brown butter in the stand mixer, and beat them together thoroughly until fluffy.

step 6

Add in Eggs (2) until they are thoroughly mixed in. Then, turn the speed to low and slowly add in the dry ingredients until you have a lovely, fragrant dough. Let it rest for about 5 minutes.

step 6 Add in Eggs (2) until they are thoroughly mixed in. Then, turn the speed to low and slowly add in the dry ingredients until you have a lovely, fragrant dough. Let it rest for about 5 minutes.

step 7

While it rests, stir together the remaining Ground Cinnamon (1/2 Tbsp) and Granulated Sugar (2 Tbsp) in a small bowl for the coating.

step 8

Use a cookie scoop to scoop a perfect mound of dough into your hand. Smooth it into a ball, then run it through the bowl of cinnamon and sugar to coat it. Repeat until you have a dozen coated balls of dough evenly spaced on each sheet tray.

step 8 Use a cookie scoop to scoop a perfect mound of dough into your hand. Smooth it into a ball, then run it through the bowl of cinnamon and sugar to coat it. Repeat until you have a dozen coated balls of dough evenly spaced on each sheet tray.

step 9

Bake the first two trays for about 15 minutes, switching the trays from the top to bottom racks halfway through so that they bake evenly. Let them cool for a couple of minutes before transferring them to a rack to cool completely.

step 9 Bake the first two trays for about 15 minutes, switching the trays from the top to bottom racks halfway through so that they bake evenly. Let them cool for a couple of minutes before transferring them to a rack to cool completely.

step 10

Fill up the trays again with any remaining batter, spacing them evenly. Bake that batch and cool them as before.

step 11

Seal the cookies in airtight containers once completely cooled and enjoy!

step 11 Seal the cookies in airtight containers once completely cooled and enjoy!

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