Chai Spiced Sugar Cookies

I love chai and I love sugar cookies, so when I found this recipe I knew I had to try it. My love for chai is more recent. I tried chai tea for the first time this past fall and have loved it ever since. I also have a newfound love for french vanilla tea. I have an obsession with tea, if you haven't noticed. I think I love it a little more than one should love a beverage. Sometimes the best part of my day is when I can sit down and enjoy a hot cup of tea.  Anyway...cookies. We're talking about cookies, here.

These cookies are packed with delicious and wonderful-smelling spices. Perfect for fall and winter! I love mixing all the different spices together. It makes me feel like some sort of wizard or scientist.

Chai Spiced Sugar Cookies

Source: My Baking Addiction

Ingredients:

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 3/4 cups white sugar

2 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cardamom

1/2 teaspoon ground allspice

1/4 teaspoon finely ground black pepper

1 cup unsalted butter, softened

1 egg

1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

In a large bowl, sift together flour, baking soda, baking powder and salt. Set aside.

In a medium bowl combine sugar, cinnamon, ginger, cardamom, allspice and black pepper. Remove 1/4 cup of the sugar-spice mixture, set aside to reserve for rolling the cookies.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter and sugar-spice mixture until light and fluffy, about 3 minutes. Beat in egg and vanilla extract, combine until fully incorporated. Slowly blend in dry ingredients mixing until just combined.

Using a small scoop (2 teaspoons) roll dough into balls and then into the reserved sugar-spice mixture. Place dough balls on prepared baking sheet about 1 1/2 inches apart. Bake in preheated oven for 8 to 10 minutes. Let stand on baking sheet two minutes before removing to cool on wire racks.