Sourdough Chai Cookies

Ingredients

For the cookies:

2 cups + 2 tablespoons (270g) all-purpose flour
2 tbsp (40g) active sourdough starter
1 large egg at room temperature
2 teaspoons baking powder
½ teaspoon fine salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground cloves
10 tablespoons (142g) unsalted butter, at cool room temperature
1 cup (200g) granulated sugar
2 tablespoons honey

For the glaze:

1¼ cups (156g) powdered sugar
1 teaspoon vanilla extract or vanilla bean paste
2 tablespoons milk

For the spiced sugar:

1/4 cup (50g) granulated white sugar
½ tsp ground cinnamon
¼ tsp ground cardamom
¼ tsp ground ginger
⅛ tsp ground allspice
⅛ tsp ground nutmeg
⅛ tsp ground cloves

Instructions

Cream the butter and sugar: Beat the butter, granulated sugar, and honey in a stand mixer fitted with a paddle attachment (or by hand) on medium-high speed until light and fluffy, about 3 minutes. 10 tablespoons (142g) unsalted butter, 1 cup (200g) granulated sugar, 2 tablespoons honey
Add wet ingredients: Add the sourdough starter and egg. Beat until well combined. 40g active sourdough starter, 1 large egg
Incorporate dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, cardamom, ginger, allspice, and cloves. Gradually beat the dry ingredients into the wet mixture until just combined. 2 cups + 2 tablespoons (270g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon fine salt, 2 teaspoons ground cinnamon, 1 teaspoon ground cardamom, 1 teaspoon ground ginger, ½ teaspoon ground allspice, ½ teaspoon ground cloves
Ferment the dough: Cover the dough tightly and let it ferment at room temperature for 8-12 hours, or overnight. If needed, refrigerate the dough after 8 hours for up to 48 hours. Before baking, bring the dough to room temperature for 1-2 hours.
Preheat and shape: Preheat your oven to 350°F (177°C). Scoop the dough into 22 portions with a 2-tablespoon cookie scoop, then roll into balls. Roll the cookie dough balls in the spiced sugar mixture. Place them on parchment-lined baking sheets, spaced evenly apart. 1/4 cup (50g) granulated white sugar, 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground allspice, 1/8 tsp ground nutmeg, 1/4 tsp ground cardamom, 1/8 tsp ground cloves.
Bake the cookies: Bake for 8-12 minutes, or until the edges are firm and slightly crisp. Remove from the oven and let the cookies cool completely on the baking sheet.
Make the glaze: In a medium bowl, whisk together the powdered sugar, vanilla extract, and milk until smooth. 1¼ cups (156g) powdered sugar, 1 teaspoon vanilla extract or vanilla bean paste, 2 tablespoons milk
Glaze the cookies: Once the cookies have cooled, drizzle or spread the glaze over the tops of the cookies.