These thin, crispy chai lace cookies are infused with warm chai spices and drizzled with white chocolate. They’re a lovely winter or holiday cookie.

I think it was literally one post ago that I was bragging about how I never get sick because of all the homeopathic precautionary measures I take during cold season. I think you know where I’m going with this.

Usually I have such success with my methods. But all the echinacea and oil of oregano and ginger in the world becomes totally USELESS when you’re traveling and you and your sick husband have identical Sonicare toothbrushes and you accidentally use his because it was right next to yours on the hotel sink and you essentially mainline his germs directly into your system.

Well, they’re not entirely identical. Apparently one has a teeny tiny square on it and the other one has a teeny tiny triangle on it that no one would EVER notice.

But now I will forever know that I’m the square because I’ve had this weird virus all week that is basically only affecting the left side of my throat and left ear. Oh plus my entire being (body/mind/soul) feels like UGH no, can I just go back to bed because I can’t even. No cough, no sniffles and no fever, though. So that’s good.

So forgive me for not getting a post out until Friday but that’s just the way the cookie crumbles.

Speaking of cookies (see what I did there?), being under the weather didn’t stop me from making these cozy White Chocolate Chai Lace Cookies to share with you. Although having a tender throat did make it difficult to swallow these crispy little guys. I pretty much handed over recipe testing duties to John.

I still love them though. They’re buttery and crunchy yet delicate at the same time. They’re basically your classic lace cookie with warm chai spices all up in them. And they’re finished off with a drizzle of white chocolate because I think it makes them look prettier and more wintery, don’t you?

I can’t wait until this sickness is all cleared up so I can enjoy a few of these chai lace cookies with a steaming mug of chai and almond milk. Until then I’ll be gargling warm salt water and chugging my usual hot water/lemon/cayenne/honey concoction. Yum.

5 from 1 vote

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White Chocolate Chai Lace Cookies

These thin, crispy chai lace cookies are infused with warm chai spices and drizzled with white chocolate. They’re a lovely winter or holiday cookie.

Course Dessert

Cuisine American

Keyword chai cookies, white chocolate cookies

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 24

Calories 100 kcal

Author Denisse Salinas

Ingredients

• 5 tablespoons butter
• 1/3 cup sugar
• 2 tablespoons corn syrup
• 1/2 cup almond flour
• 1/3 cup flour
• Pinch of salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/8 teaspoon black pepper
• 1 teaspoon vanilla extract
• 4 ounces white chocolate chips

Instructions

1. Position two racks in the middle and upper third of the oven and heat the oven to 350°F. Line two baking sheets with parchment paper or nonstick silicone liners.
2. Heat the butter, sugar, and corn syrup in a medium saucepan over low heat, stirring often, until the butter melts and the sugar dissolves. Increase the heat to medium high and bring the mixture to a boil. Remove from heat and stir in almond flour, flour, salt and spices until incorporated. Stir in the vanilla extract.
3. Drop the batter by the teaspoon 3 inches apart on the baking sheets and bake the cookies until evenly brown, about 10 minutes, turning sheets half way through.
4. Place a sheet of parchment paper underneath a wire rack. Remove the cookies from the oven and allow to cool and harden for a few minutes, then use a flat spatula to transfer them to the rack to cool completely.
5. Place chocolate chips in a microwave safe bowl and microwave in 30 second increments, stirring in between each increment, until melted. Drizzle chocolate onto cookies and allow chocolate to harden before serving.
6. Store cookies in an airtight container or wrapped in plastic.
7. Bake off the remaining cookies; the batter will have firmed up a bit, but that’s fine.
8. Make Ahead Tips
9. The cookies will stay crisp and flavorful for a few days wrapped in waxed paper or plastic wrap at room temperature. They also freeze well in a tin or sturdy plastic container.

Products I recommend for this recipe: