Combine warm chai spices with soft cream cheese cookie dough and you get these Chai Spice Cream Cheese Cookies.
This post has been several years in the making. I originally made these cookies to entertain some friends when they came to my house three years ago.
I met Ben when he was a principal of a private middle/high school in Cambodia. I was working with teachers in the area and I volunteered to help the science teachers at this chain of private schools.
It turns out that Ben was also starting to attend St. George Orthodox Church in Phnom Penh so I met the rest of his family there.
Ben and Adina have four sweet children: Talia, Elias, Ezra and Zoe. Zoe was a toddler when they came to visit so she wasn’t that interested in decorating cookies.
I baked the cookies in advance and iced them with some vanilla buttercream as a base. We used squeeze on decorator icing and candy eyes to keep things simple. I also laid sheets of wax paper on the table so the mess would be contained.
Look at their amazing work! Theirs are so much more creative than mine.
Now these chai spice cream cheese cookies are amazing with or without icing. They are soft and the chai spices come through nicely.
- 1 cup unsalted butter, softened
- 1 cup sugar
- 2 ounces cream cheese
- 1 egg
- 1 teaspoon vanilla
- 2 teaspoons cardamom
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 1/4 teaspoon baking powder
- 3 cups flour
- Powdered sugar for dusting.
- Cream butter and sugar together.
- Blend in the cream cheese, egg and vanilla.
- Blend in the spices, salt and baking powder.
- Blend in the flour.
- Refrigerate at least one hour before rolling out.
- Roll to 1/4 inch thickness on powder sugar dusted surface and cut with cookie cutters.
- Place cookies on parchment lined cookie sheets and bake at 350°F for 12 minutes or until golden.
- Cool on racks and decorate with icing.