Chai Cookies in the Pressure Cooker
These chai cookies are rich, spiced, and perfectly tender — thanks to the pressure cooker and a loaded chai-spice blend. Soft, buttery centers with just the right crisp on the edge make them the ultimate cozy treat.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 6 tablespoon granulated white sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- pinch ground cloves
- 1 ¼ cups unsalted butter
- 2 cups all-purpose flour spooned and leveled
- 1 tablespoon ground cinnamon
- 1 ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups light brown sugar
- 4 egg yolks at room temperature
- 2 teaspoon vanilla
- ½ tablespoon heavy cream
- ½ tablespoon molasses
Instructions
Instructions
- Preheat oven to 350°F (175°C) and line baking sheet with parchment paper.
- Mix granulated sugar with cinnamon, ginger, allspice, nutmeg, cardamom, and cloves in a bowl to make chai sugar.
- Cream butter and chai sugar until light and fluffy using a stand or hand mixer.
- Add flour and 1 tablespoon cinnamon. Stir until soft dough forms. Don’t overmix.
- Roll dough into balls about 1 tablespoon each. Space them 2 inches apart on baking sheet.
- Flatten dough balls with bottom of glass or palm.
- Bake 10–12 minutes until edges are light golden brown.
- Let cookies cool on sheet for 5 minutes, then transfer to wire rack to cool completely.
- Serve and enjoy the spiced chewy bliss.
Notes
Store cookies in airtight containers at room temperature. Freeze extras in a freezer bag and thaw before serving. Microwave to warm them up. Use crumbs over yogurt or ice cream for extra chai boost!