Let me explain my housing situations. My former house, where I lived for three years and moved out of a couple weeks ago, was not only a home but also a job for me. It was a house owned by a national foundation that provides cheap housing to students and interns in major cities, and I was the House Manager. The HM job description is a weird hybrid of resident assistant and landlord…kind of like a super, who also plans house events, screens applicants, buys supplies, and generally makes sure everyone is playing nicely and getting along.
It was the perfect second job for a recent college grad/non-profit worker. Residents came and went, 2-6 per semester (since it's run by a foundation, the house doesn’t HAVE to be full). I became close friends with some of the residents (LOTR-Emily. Photoman, etc.), and some remained simply residents, nice people who came and went through my life.
I know she appreciates my baked goods. Who wouldn't want to wake up to this?
So in response, I left her one of the cookies I'd made for my friends' bar-b-q. They're Chai Spice Cookies with Chai Cream Cheese Frosting. The buttermilk creates a texture like a super-light, not-dry scone...or maybe like a cookie/cupcake combination…kind of like the fluffy puffy cookies. However you choose to describe them, they’re addicting.
Chai Spice Cookies(Slightly adapted from Eat, Live, Run.)
- 1 1/3 cup all purpose flour
- 1/2 cup sugar
- 1/2 tsp vanilla
- 1 egg
- 5 tablespoons butter, softened
- 1/3 cup buttermilk
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 teaspoon cardamom
- Preheat the oven to 350 degrees.
- In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg and salt. Set aside.
- Cream together the soft butter and sugar until light and fluffy. Add the egg and beat for about three more minutes until well combined. Alternate adding the buttermilk and the flour mixture to the butter, starting and ending with the flour. Add the vanilla and beat on medium until everything is combined and the batter is smooth.
- Scoop large spoonfulls of batter onto a sprayed or parchment-lined baking sheet. These cookies don’t spread very much while baking, so try to shape them round-ish, and you may need to pat them down a bit (tip: dip your fingers in flour so the dough doesn’t stick to your hands as you pat).
- Bake for about twelve minutes. Let cool completely while you make the chai cream cheese frosting.
Chai Cream Cheese Frosting
- 2 tablespoons butter
- 4 oz cream cheese (1/2 block)
- 2-4 tablespoons buttermilk
- 1/2 teaspoon vanilla
- 1 1/2 cups powdered sugar
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ground ginger
- 1/8 teaspoon cardamom
- To make the frosting, beat together the butter, cream cheese, and vanilla. Beat in the powdered sugar, spices, and 2 tablespoons buttermilk. Add more buttermilk as needed to reach a spreadable consistency.
- Frost cookies once cookies are completely cool.