The freshness of the lemon, combined with the exotic taste of chai, make these cookies a bright and spicy treat.
½ cup butter
1 cup white granulated sugar
2 ¼ cups all-purpose flour
¾ tsp baking powder
1 tsp chai spice blend
½ tsp salt
1 lemon (zest and juice)
2 large eggs
2 tsp vanilla extract
¾ cup icing sugar
Preheat oven to 350°F and line two baking sheets with parchment paper.
Brown the butter and transfer to a heatproof bowl. Add the granulated sugar, stir, and let cool. Once the mixture has cooled, add the eggs, juice, and vanilla. (The butter must be completely cool or you’ll scramble the eggs.)
In a separate bowl, combine the flour, baking powder, spice blend, salt, and lemon zest. Add the dry ingredients to the wet and mix well. Using a tablespoon or cookie scoop, form the dough into balls and lay out in a single layer. Cover and chill for 2 hours.
With the icing sugar in a wide bowl, roll each dough ball in the sugar, and arrange onto the baking sheets. Place the dough balls in the fridge and chill again for 2–4 hours.
Bake until the cookies spread and crackle, about 15–17 minutes. Cool completely.