Recipe for the week of September 15-19, 2025 Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.
Add the white sugar, cinnamon, ginger, allspice, nutmeg, cardamom and cloves to a bowl. Whisk to combine.
For the Chai Cookies
Add the butter to a pot and heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is foamy, giving off a nutty scent and has browned, about 5-8 minutes. Remove the butter from the heat and transfer it to a small bowl. Put it in the fridge and allow it to cool completely until it is solid but still malleable.
Preheat the oven to 350ºF and line two baking sheets with parchment paper and set aside.
In a bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking soda, baking powder and salt. Then set aside the flour mixture.
In a large bowl, whip the cooled brown butter with an electric mixer on high speed until it is fluffy, about 1 minute. Then add the brown sugar and mix on high speed until creamed together, about 2 minutes.
Add egg yolks and vanilla and mix on medium speed until pale and fluffy. Scrape the sides of the bowl as necessary.
Add the dry ingredients to the wet ingredients and combine on low speed.
Scoop the dough into 22 portions (about 2 tablespoons per scoop), then roll into balls. Roll the cookie dough balls in the spiced sugar mixture.
Transfer the cookie dough to a parchment paper lined baking sheet. Bake 8 cookies at a time, for 11- 12 minutes.
Let the cookies cool for 5 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely. Then serve
For the Cheesecake Spread
In a medium bowl, beat the cream cheese and butter with an electric mixer until smooth. Add powdered sugar, brown sugar, and vanilla and mix until smooth and combined. Spread over the cooled cookies and enjoy!