Averie Cooks

-1 Dough – To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 minutes.
-1 Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, light and fluffy, about 3 minutes.
-1 Stop, scrape down the sides of the bowl, and add the add the flour, chai tea, cinnamon, cardamom, baking soda, ginger, cloves, cream of tartar, optional salt, and beat on low speed until just combined, about 1 minute.
-1 Using a medium 2-inch cookie scoop or your hands, form approximately 12 equal-sized mounds of dough (2 heaping tablespoons each), roll into balls, and flatten about halfway.
-1 Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
-1 Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
-1 For Rolling – In a small bowl, combine sugar, cinnamon, cardamom, ginger, cloves, and stir to combine.
-1 Dredge each mound of dough through cinnamon-sugar.
-1 Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked in the center; don’t overbake for soft, pillowy cookies. Cookies firm up as they cool.
-1 Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.