Chai Spice Sugar Cookies

The first time I tried a chai latte was sometime this winter, but I instantly fell in love with the blend of spices - it was like Christmas, Thanksgiving and summer rolled into one! Needless to say, I saw a lot of potential for this combination in transforming baked goods into something extra awesome. I found this recipe on the Teenie Cakes blog and knew it was too good to pass up. I substituted white whole wheat flour for the regular all-purpose in a small concession to health, and because I like meatier cookies. The result? Heaven. I made tiny cookies (only about 1 inch diameter) so they're a great little treat to nibble with your cappuccino and you can have two or three without feeling guilty... right?

The most important thing to keep in mind when making these (or any) cookies is to refrigerate or freeze the dough until it's pretty solid before you put it on the cookie sheet. The best way to keep your cookies from spreading is to roll the stiff dough into balls, slightly squish them with the heel of your hand and place it on the cookie sheet with parchment or a silicone sheet and make sure the oven is totally preheated before you put them in. Voila! No thin wimpy cookies :)

Chai Sugar Cookies
Originally from McCormick
Makes about 5 dozen cookies

Ingredients
2 3/4 C white whole wheat flour (or all-purpose)
1 Tbsp chai spice blend (buy pre-mixed or make your own! see below)
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 C (2 sticks) butter, softened
1 1/2 C granulated sugar
2 eggs
1 tsp vanilla extract
Additional sugar for rolling (optional)

Chai spice blend
2 tsp ground cardamom, cinnamon AND ground cloves
1 tsp ground white pepper
(Decrease spice blend to 1 Tbsp in cookie recipe)

Directions
Mix flour, chai spices, cream of tartar, baking soda and salt in a medium bowl.  Set aside.
Beat butter and sugar in a large bowl on medium speed until light and fluffy.  Beat in eggs, one at a time, and add vanilla.  Gradually add the flour mixture on low speed until mixed.   Cover the bowl and refrigerate for at least 2 hours or overnight. You want the dough to be firm and easy to handle.
Preheat oven to 400 degrees.  Shape dough into 1-inch balls.  Roll in additional sugar if you'd like.  Place on ungreased cookie sheets about 2 inches apart (they spread a good amount), and press lightly to flatten the balls a bit.
Bake 6 to 8 minutes or until lightly browned.   Cool on baking sheets for 1 minute and remove to wire racks.   Cool completely before storing.