These Chai Spice Pinecone Cookies are the perfect addition to your Holiday table. A soft and tender buttery cookie that is loaded with warm and cozy Chai Spice, then topped with sliced almonds to give them a look of real pinecones and dipped in a deep rich bittersweet chocolate. They are not only decorative but delicious as well and will have your guests coming back for more.
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What You Will Need To Make These Cookies
- Butter: Unsalted butter is best. This will allow you to control the salt content in your recipe.
- Sugar: Granulated Sugar is added for sweetness and texture.
- Salt: A pinch of salt will help enhance the flavors in the cookie.
- Egg: This is the binder in the cookie, allowing it to hold its shape.and also add texture.
- Vanilla Extract: I always opt for Pure Vanilla Extract due to its intense vanilla flavor.
- Flour: A good All Purpose Flour works well for this recipe.
- Chai Spice: Also known as as Five Spice Powder. It’s a combination of cinnamon, cardamon, ginger, cloves and black pepper.
- Sliced Almonds: For decorating the cookie.
- Chocolate: I like to use a Bittersweet Chocolate for its deep rich flavor.
- Coconut Oil: Melted with the chocolate to create a smoother melt.
Chai Spice Pinecone Cookies
Course: DessertDifficulty: Moderate25
Cookies30
minutes10
minutesA soft and buttery tender cookie that is loaded with warm and cozy Chai Spice, then topped with sliced almonds to give them the look of real pinecones and dipped in rich bittersweet chocolate, making these Chai Spice Pinecone Cookies a perfect addition to your holiday dessert table.
Ingredients
1 Cup unsalted butter, softened
2/3 Cup Granulated Sugar
1/4 Teaspoon salt
1 Egg
1 Tablespoon Pure Vanilla Extract
2 Cups All Purpose Flour
1 1/2 Teaspoons Chai Spic ( Five Spice )
1/2 Cup Sliced Almonds
4 oz. Bittersweet Chocolate
1/2 Teaspoon Coconut Oil
Directions
- Beat butter in a large mixing bowl for 30 seconds. Add the sugar and salt and continue beating on high for two minutes, scraping the sides of the bowl as necessary. Beat in the egg, chai spice and vanilla extract until combined. Add the flour and beat until incorporated. Form the dough into a disk, wrap in plastic wrap and place in the refrigerator for 30 minutes.or until easy to handle.
- Preheat oven to 350º. Line a baking sheet with parchment paper and set to the side.
- Roll out dough on a lightly floured surface, to a 1/2” thickness. Using a 2” leaf shape or oval cookie cutter to cut out shapes. Place cookies on the prepared baking sheet 2” apart. Insert the almond slices on an angle, starting at the top so that they resemble a Pinecone, leaving 1/2” of the bottom of the cookie bear. Place in the preheated oven and bake for 8 to 10 minutes or until edges start to brown. Remove from oven and allow to cool completely.
- Place chocolate and coconut oil in a small microwave safe bowl. Microwave in 30 seconds intervals, stirring after each one until melted and smooth.
- Dip the bottoms of the cookies in the melted chocolate then place on the parchment lined baking sheet to set.
- Enjoy.
