Orange Chai Spice Cookies with Whole Wheat Flour
Soft, aromatic cookies that blend warm chai spices with bright orange zest and juice. Made with whole wheat pastry flour for added nutrition and a tender crumb, these treats feature cinnamon, cardamom, ginger, allspice, and nutmeg along with sweet golden raisins. The dough requires chilling for easier handling, and the optional turbinado sugar coating adds a delightful crunch. Perfect for afternoon tea, holiday gatherings, or whenever you crave something warmly spiced and citrusy.
Ingredients
- ½ cup butter, melted
- 1 cup sugar
- 1 egg
- ¼ cup fresh orange juice, from about 1 orange
- orange zest, from the orange
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 ½ cups whole wheat pastry flour
- ½ cup golden raisins
- turbinado sugar, to coat cookies(optional)
Instructions
- 1
Cream together butter and sugar with an electric hand or standing mixer
- 2
Add egg and mix until well combined
- 3
Add orange juice, orange zest, kosher salt, baking soda, and spices and mix until well combined
- 4
Add flour and mix until just combined
- 5
Fold in raisins
- 6
Chill dough for about an hour
- 7
Put turbinado sugar in a small bowl if using
- 8
Spoon out small portions of dough and roll into balls no bigger than a ping-pong ball
- 9
Roll the balls of dough in turbinado sugar until coated if using
- 10
Place cookie balls on parchment covered cookie sheet about two inches apart
- 11
Bake at 350 degrees for approximately 10 minutes or until just starting to get golden
Tips
Chill the dough for the full hour to make rolling into balls much easier and prevent spreading during baking
Don't overbake - remove when edges are just starting to turn golden for soft, chewy centers
Fresh orange zest is key for bright citrus flavor - use a microplane for best results
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be made 1 day ahead and chilled, or shaped cookies can be frozen for up to 3 months
Serve at room temperature with tea, coffee, or milk
Common Mistakes
Don't skip chilling time or cookies will spread too much during baking
Don't overmix after adding flour to avoid tough cookies
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular whole wheat flour instead of pastry flour?
Yes, but cookies will be denser. You can substitute 1:1 but pastry flour gives better texture.
How long do these cookies keep?
Store in airtight container for up to 1 week at room temperature or freeze for 3 months.
Can I make the dough ahead of time?
Yes, dough keeps in refrigerator for 2 days or can be frozen for up to 3 months.