Ingredients
Method
Make the cookie dough
- In a large mixing bowl or the bowl of a stand mixer, beat the unsalted and salted butter and both sugars on medium speed using a hand or stand mixer fitted with a paddle attachment until fluffy and combined. Add the eggs, and vanilla and beat to combine.
- In a medium sized mixing bowl, whisk together the flour, cream of tartar, chai spice, baking soda, and salt. Add the dry ingredients to the wet and beat on low speed until just combined. Cover the bowl and chill the dough for 1 hour and 30 minutes.
Shape the cookies
- In a small bowl, toss together the chai spice and sugar. Set aside. Preheat the oven to 350℉ and line two baking sheets with parchment paper or a silicon baking mat. Set aside.
- Roll the chilled dough into balls, about 2 Tablespoons in size. Toss them in the cinnamon sugar and place 3 inches apart on the baking sheets. Press each ball down a little to make a disk, about 3 inches across. Use a very small circular cookie cutter (mine was 1 inch) to indent two circles into the cookie. Then, use a toothpick and make a grid of four little dots within each circle to make buttons. Chill the shaped cookies for 30 minutes before baking.
- Bake the cookies for 12-14 minutes or until the edges are just starting to brown. Allow the cookies to cool on the baking sheet for 10 minutes before enjoying warm, or allow to cool completely on a wire cooling rack.