Sara Tane
Active Time
20 Mins
Total Time
40 Mins
Yield
Makes 2 dozen

Perfectly crispy on the outside, while light and fluffy on the inside, these festive, fall treats are your new favorite cookie. Rolled in a chai-spiced sugar mixture, these cookies are basically all of your favorite latte flavors mixed up into one perfect cookie. Best served after a dunk in coffee, if we do say so ourselves.

How to Make It

Step 1

Preheat oven to 375° .

Step 2

Lightly spoon flour into dry measuring cups; level with a knife. Whisk together flour, 3 teaspoons cinnamon, cream of tartar, baking soda, and salt.

Step 3

Beat butter and 1 1/4 cups sugar with an electric mixer at medium speed, occasionally scraping down sides of the bowl, until light and fluffy, 2-3 minutes. Add pumpkin, eggs, and vanilla; beat until pale, 4-5 minutes. Reduce mixer speed to low and gradually add flour mixture until just blended.

Step 4

In a bowl, combine remaining ½ cup sugar with remaining 1 teaspoon cinnamon, cardamom, allspice, ginger, and cloves.

Step 5

Scoop dough into even portions (about 2 tablespoons each) and roll each in spiced sugar mixture; arrange on parchment paper-lined baking sheets (maximum of 12 cookies per sheet). Bake at 375°, rotating baking sheets halfway through cooking, until just golden brown around the edges, 12-14 minutes. Let cool on baking sheets for 5 minutes, then transfer to a cooling rack.

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