Chai Brown Sugar Cookies

In a large bowl whisk together flour, baking soda, salt, cinnamon, cardamom, ginger, nutmeg and cloves. Set aside.

With an electric mixer, cream together butter and brown sugar on medium for 3-5 minutes, until fluffy. Scrape the bowl down with a rubber spatula. Add in your egg and vanilla. Mix on low until everything is combined.

Add in all your dry ingredients at once and mix on low until the dough forms into a ball and starts to pull away from the sides of the bowl.

Cover with plastic wrap and put in the fridge for 1/2 hour.

Preheat oven to 350ºF. Move oven rack to the middle position. Line a baking sheet with parchment paper and set aside.

Scoop dough by rounded tablespoon and place on cookie sheet and 2 inches apart. Bake for 10-12 minutes. You want the cookies almost underdone a bit. If you overbake them, they are a lot drier and puffier.

Recipe adapted from Epicurious (via Joy the Baker) Brown Sugar Cookies, and The Novice Chef’s Chai Snickerdoodles.