Chai Pear Cookies
Chai spices flavor a brown butter oatmeal cookie that is filled with ginger pears preserves and topped with a brown butter chai glaze.
Ingredients
- 2¼ sticks browned butter chilled this will yield the right amount of browned butter.
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 eggs room temperature
- 1 tspn vanilla extract
- 1 cup oatmeal I used old fashioned oats.
- 1 tspn baking soda
- ½ tspn baking powder
- 1 cup roasted walnuts chopped.
- 1½ tspn chai spice see notes.
- ¼ cup honey see notes.
- 2⅔ cup flour
- 1 tspn salt
- 4 oz pear preserves
Browned Butter Chai Glaze
- 6 tbspn butter
- 1 tspn chai spice see notes
- 1 tspn honey
- sprinkly salt
- 1½ cups powdered sugar
- ½ tspn vanilla extract
- 3 tbspns hot water
Instructions
- Brown butter and allow to solidify in fridge before making cookies.
- Preheat oven to 375*F
- Place solid brown butter in a mixer with sugars and mix on high for 3-5 minutes or until pale and creamy.
- Add eggs one at a time, mixing well after each addition and scraping down the mixing bowl.
- Add in honey and continue to mix at medium speed for a minute. Scrape down sides of bowl before adding dry ingredients.
- Sift flour, baking powder, baking soda, salt, and chai spices on top of wet ingredients. Mix only to combine.
- Mix in oatmeal and chopped walnuts on low until they are just incorporated.
- Using a 4 ounce cookie scoop, take a scoop full of dough. Make a well in the center with your thumb or spoon and ladle in a teaspoon of pear preserves in the center.
- Pinch the dough closed sealing in the pear preserves and release the dough onto a parchment lined baking sheet.
- Repeat with remaining dough until all are filled.
- Bake for 12-14 minutes. Tops should be set and light golden brown.
- Allow cookies to cool for at least 20 minutes before dipping in glaze.
Browned Butter Chai Glaze
- In a sauce pan add butter and melt over medium heat.
- Bring the butter to a bubbling sizzle while stirring and take off heat when the butter begins to brown on the bottom.
- Add the vanilla, honey, sprinkle of salt, chai spice and powdered sugar and whisk until smooth.
- If the glaze is too thick, add a tablespoon of hot water and stir until it reaches a looser consistency. It should look like thick maple syrup.
- Carefully taking each cookie, dip the tops into the glaze and set on a wire rack to allow to set up.
- This glaze will harden very quickly so glaze the cookies as soon as it is prepared.
- Enjoy!
Notes
If you cannot find chai spice at the store you can make your own by combining:
-1/4 teaspoon ground black pepper
-1 teaspoon ground cinnamon
-1/2 teaspoon cardamom
-1 teaspoon ginger
-1/2 teaspoon allspice
-1/2 teaspoon of cloves
You can infuse ginger into your honey by peeling and smashing a 2 inch piece of ginger and bringing it to a boil with honey for a minute then allowing to cool to room temperature. Discard the ginger and add the honey to the recipe.