Ingredients
Cheesecake Filling
- 8 oz cream cheese (softened)
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
Chai Cookie Dough
- 1 cup unsalted butter (softened)
- ½ cup brown sugar (packed)
- ½ cup granulated sugar
- 2 chai tea bags (regular paper tea bags)
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 tablespoon pure vanilla extract
- ½ teaspoon sea salt
- 2 ½ cups all purpose flour (300g)
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
Spiced Sugar Coating
- ¼ cup granulated sugar
- 1 teaspoon cinnamon (ground)
- ½ teaspoon cardamom (ground)
- ½ teaspoon ginger (ground)
- ½ teaspoon nutmeg (ground)
Instructions
- Prepare Cheesecake Filling: In a medium bowl, mix the softened cream cheese, ¼ cup granulated sugar, and 1 teaspoon vanilla extract until creamy. Transfer the mixture to a piping bag or a resealable plastic bag with the tip cut off, then pipe 16 dollops onto a parchment-lined baking sheet or plate. Freeze for at least one hour so the filling firms up, or freeze ahead for 1-2 days until ready to use.
- Preheat Oven and Prep Sheet: Heat the oven to 355°F (180°C) and line a cookie sheet with parchment paper.
- Make Chai Cookie Dough: In a stand mixer or large bowl, combine softened butter, brown sugar, granulated sugar, and contents of 2 chai tea bags. Beat with an electric mixer until light and creamy. Add 1 egg, 1 egg yolk, 1 tablespoon vanilla extract, and sea salt. Mix until combined. Stir in flour, baking soda, and baking powder until dough forms.
- Portion Dough Balls: Divide the dough into 16 equal balls, approximately 1.35 oz (2.7 tablespoons) each.
- Fill Cookies: Remove the cream cheese dollops from the freezer. Flatten each dough ball, place one cream cheese dollop in the center, and carefully wrap the dough around the filling. Work quickly to prevent the filling from melting.
- Prepare Spiced Sugar Coating: In a medium bowl, combine ¼ cup granulated sugar with cinnamon, cardamom, ginger, and nutmeg. Roll each stuffed dough ball generously in this sugar-spice mixture to coat completely.
- Bake Cookies: Place cookies on the prepared baking sheet spaced 2-3 inches apart to allow spreading. Bake for 12-13 minutes, baking no more than 6 cookies at a time. Keep remaining dough refrigerated until ready to bake. Let the cookies rest on the baking sheet for 1 minute after baking, then transfer to a wire rack to cool completely. Repeat baking remaining cookies.
- Optional without Cheesecake Filling: For chai cookies without the filling, chill the rolled and sugared dough balls in the freezer for 20 minutes before baking and reduce baking time by 2 minutes for best results.
Notes
- Make the cheesecake filling 1-2 days prior and freeze for convenience.
- Work quickly when enclosing the cream cheese filling to prevent melting.
- Space cookies well on the baking sheet to accommodate spreading.
- Cookie dough can be refrigerated if not baking all at once.
- Using chai tea bags for infusion adds authentic chai flavors to the dough.
- The spiced sugar coating enhances the chai flavor and adds a sweet-crisp texture.
- Adjust baking time slightly if baking cookies without cheesecake filling.
- Prep Time: 15 minutes (plus 1 hour freezing time for filling)
- Cook Time: 12-13 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American