Chai Cookies Pressure Cooker Recipe
Chewy chai-spiced cookies with a delicate sugar crunch, made with cozy spices and brown butter, shaped and baked to perfection from a pressure cooker-prepped dough.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 6 tablespoon granulated white sugar
- ½ teaspoon ground cinnamon for spice sugar
- ¼ teaspoon ground ginger for spice sugar
- ⅛ teaspoon ground allspice for spice sugar
- ⅛ teaspoon ground nutmeg for spice sugar
- ¼ teaspoon ground cardamom for spice sugar
- Pinch ground cloves for spice sugar
- 1 ¼ cups unsalted butter
- 2 cups all purpose flour spooned and leveled
- 1 tablespoon ground cinnamon
- 1 ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups light brown sugar
- 4 egg yolks at room temperature
- 2 teaspoon vanilla extract
- ½ tablespoon heavy cream
- ½ tablespoon molasses
Instructions
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a small bowl, mix granulated sugar, cinnamon, ginger, allspice, nutmeg, cardamom, and cloves. Set aside.
- In a large bowl, cream brown butter and ground cinnamon until fluffy.
- Add flour slowly and mix until dough forms.
- Roll tablespoon-sized scoops into balls.
- Roll each dough ball in the spiced sugar mixture until fully coated.
- Place dough balls on baking sheets 2 inches apart.
- Bake for 12 to 14 minutes until edges are lightly golden.
- Cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
Notes
Let cookies cool fully before storing. For soft texture, store airtight. Freeze with parchment between layers.