Save A delightful fusion of spiced chai and tangy apple butter, encased in buttery, flaky pie crust for a cozy, aromatic cookie experience perfect for autumn.
The first time I baked these cookies on a brisk October weekend, my kitchen filled with the tempting aroma of chai spices and apples. Friends raved about the golden crust and the burst of fall flavors in each cookie.
Ingredients
- Pie Crust: 2 1/2 cups (315 g) all-purpose flour, 1 cup (225 g) unsalted butter (cold and cubed), 2 tbsp granulated sugar, 1/2 tsp salt, 6 ice water (up to 8 tbsp as needed)
- Chai Spice Blend: 2 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground cardamom, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, 1/4 tsp ground allspice, 1/4 tsp freshly ground black pepper
- Filling: 3/4 cup (180 g) apple butter, 2 tbsp brown sugar, 1 tsp chai spice blend (from above)
- Egg Wash: 1 large egg, 1 tbsp milk
- Topping: 2 tbsp granulated sugar, 1/2 tsp chai spice blend (from above)
Instructions
- Prepare Pie Crust:
- In a large bowl, whisk together flour, sugar, and salt. Cut in cold butter with a pastry blender or fingertips until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Divide in half, shape into discs, wrap, and chill for 1 hour.
- Prepare Chai Spice:
- In a small bowl, blend cinnamon, ginger, cardamom, cloves, nutmeg, allspice, and black pepper. Set aside.
- Make Filling:
- Mix apple butter, brown sugar, and 1 tsp chai spice blend until smooth in a bowl.
- Preheat Oven:
- Set oven to 375°F (190°C). Line baking sheets with parchment paper.
- Shape Cookies:
- Roll dough out to 1/8-inch (3 mm) thickness on floured surface. Cut 2 1/2-inch (6 cm) rounds from both discs.
- Fill Cookies:
- Place half the rounds on prepared sheets. Add 1 teaspoon filling to each.
- Seal and Crimp:
- Brush edges with egg wash. Top with remaining rounds and seal edges. Crimp with fork.
- Topping:
- Brush tops with egg wash, mix topping sugar with chai spice blend, and sprinkle over cookies.
- Vent and Bake:
- Cut small slit or poke holes for steam. Bake 18–20 minutes until golden brown. Cool on racks before serving.
Save Sharing these warm cookies with my family is now an autumn tradition, accompanied by laughter and mugs of chai tea on crisp afternoons.
Required Tools
Mixing bowls, pastry blender or fork, rolling pin, round cookie cutter, baking sheets, parchment paper, pastry brush, cooling rack.
Allergen Information
Contains wheat (gluten), dairy (butter, milk), and egg. Check apple butter and spice labels for potential allergens if store-bought.
Nutritional Information (per serving)
Calories: 170. Total Fat: 9 g. Carbohydrates: 22 g. Protein: 2 g.
Save Savor each bite of these aromatic cookies with a cup of chai. They are perfect for cozy gatherings or festive fall desserts.