Small-Batch Chai Spice Walnut Cookies
These cookies combine the comforting flavors of chai spices with toasted walnuts for a cozy afternoon treat. Crisp edges and soft centers make them irresistibly delightful.
Servings: 10 cookies
Calories: 120kcal
Ingredients
Chai Spice Mix
- 1 teaspoon ground cinnamon For warmth and sweetness.
- 1/2 teaspoon ground ginger Adds a spicy kick.
- 1/4 teaspoon ground cardamom For floral notes.
- 1/8 teaspoon ground cloves For depth of flavor.
- 1/8 teaspoon ground allspice Adds complexity.
- a pinch finely ground black pepper For slight heat.
Main Ingredients
- 4 tablespoons unsalted butter, softened Room temperature for better mixing.
- 1/4 cup packed light brown sugar For moistness and flavor.
- 2 tablespoons granulated sugar
- 1 large egg yolk, room temperature For richness.
- 1 teaspoon vanilla extract Enhances sweetness.
- 1 cup all-purpose flour Spoon and leveled for accuracy.
- 1/4 teaspoon baking soda For leavening.
- 1/4 teaspoon fine salt Balances sweetness.
- 2 teaspoons chai spice mix, plus extra for sprinkling To enhance flavor.
- 1/2 cup walnuts, toasted and chopped To add crunch; toast for best flavor.
- 1-2 teaspoons milk, if needed For adjusting dough consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together flour, baking soda, salt, and 2 teaspoons of the chai spice mix. Set aside.
- In a medium bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy.
- Beat in the egg yolk and vanilla until smooth and well combined.
- Stir in the dry ingredients until a soft dough forms. If crumbly, add 1-2 teaspoons of milk.
- Fold in the toasted walnuts until just combined.
Baking
- Scoop the dough into 8 to 10 balls and gently flatten them for flatter cookies.
- Sprinkle with extra chai spice and sugar.
- Bake for 10-12 minutes or until edges are golden and centers are slightly soft.
- Cool on the baking sheet for 5 minutes before transferring to a rack.
Notes
Store in an airtight container with bread to keep them soft. Dough can be refrigerated for up to 48 hours.