Brown Butter Chai Caramel Marble Cookies
If you're a fan of chai spices and caramel, these Brown Butter Chai Caramel Marble Cookies are going to be your new favorite! Each bite offers a rich, nutty flavor from the brown butter, a warm blend of chai spices, and a luxurious salted caramel swirl. Finished with a spiced sugar coating and a drizzle of spiced icing, these cookies are indulgent, beautiful, and perfect for the cozy season.
Ingredients
For the Spiced Sugar:
6 tablespoons (75 g) granulated white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
Pinch of ground cloves
For the Chai Cookies:
1 1/4 cups (280 g) unsalted butter
2 cups (250 g) all-purpose flour, spooned and leveled
1 tablespoon ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 1/4 cups (275 g) light brown sugar, packed
4 egg yolks, at room temperature
2 teaspoons vanilla extract
For the Salted Caramel Icing:
For the Spiced Icing:
1/2 cup powdered sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2-3 tablespoons heavy cream
Instructions
Make the Spiced Sugar: In a small bowl, whisk together the granulated sugar, cinnamon, ginger, allspice, nutmeg, cardamom, and cloves. Set aside.
Brown the Butter: Melt the butter in a medium saucepan over medium heat. Let it simmer until it becomes foamy and turns a deep golden-brown color, giving off a nutty aroma, about 5-8 minutes. Remove from heat, transfer to a small bowl, and refrigerate until it solidifies but remains malleable.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar: In a large bowl, beat the cooled brown butter and brown sugar together on high speed for 2 minutes, until light and fluffy. Add in the egg yolks and vanilla extract, and continue beating for 1 minute until pale and fluffy. Scrape down the sides of the bowl as needed.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing on low speed until fully combined.
Form the Cookies: Scoop the dough using a 2-tablespoon cookie scoop, and roll each portion into a ball.
Roll the dough balls in the spiced sugar mixture, then place them on the prepared baking sheets.
Bake 8 cookies at a time for 11-12 minutes, until the edges are set and the centers are slightly soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the Spiced Icing: In a medium bowl, whisk together the powdered sugar, nutmeg, cinnamon, and heavy cream until smooth. The icing should be thick but spreadable.
Assemble the Cookies: Once the cookies are cooled, scoop about 2 tablespoons of the salted caramel icing on top of each cookie and spread evenly. Pipe or drizzle the spiced icing on top of the caramel, then use the back of a spoon to swirl it for a marbled effect.
Notes:
Browning Butter: Keep a close eye on the butter as it browns. Stir it frequently to prevent burning and stop cooking as soon as it turns golden brown with a nutty aroma.
Spiced Sugar: Rolling the cookies in spiced sugar before baking gives them a delightful chai-flavored crust. Feel free to adjust the spices to your liking.
Caramel Swirl: You can use homemade or store-bought salted caramel. If making homemade, let it cool slightly before using, but keep it pourable.
Storage: These cookies will stay fresh in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate and bring them to room temperature before serving.
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 45 minutes
Yields: 18-20 medium/small cookies
