For the chai spice cookies:

1. Cream butter and sugar until soft and fluffy, 1-2 minutes.

2. Add eggs, one at a time, mixing until fully incorporated.

3. Stir in sour cream and vanilla.

4. Whisk together flour, spice blend, baking soda, and salt. Add to butter mixture and fold in until mixed.

5. Chill dough in the refrigerator for about 20 minutes - this will make it easier to scoop and roll.

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For the spiced sugar:

Whisk together powdered sugar and spices.

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To make the cookies:

1. Preheat oven to 350 F. Line baking sheets with parchment paper.

2. Scoop cookie dough balls and roll them in powdered sugar mix, shaking off any excess sugar.

3. Place rolled cookies on prepared baking sheets about two inches apart and bake for 10-13 minutes, until tops of cookies spring back when touched and bottoms of cookies are golden brown.

4. Allow to cool before eating.

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These cookies are great with a cup of chai! Cookies are at their softest and best the first day of baking and will continue to dry out after that. Keep in a sealed container for maximum freshness. You can also freeze cookie dough balls before rolling in powdered sugar. When ready to bake, remove cookies from freezer, roll in powdered sugar mix and bake! No need to let them defrost, although they may take a little bit longer to bake.

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Masala chai spice blend:

Don't have a chai spice blend on hand? Mix some up yourself!

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1 1/2 tablespoons cinnamon

1 tablespoon ginger

1 teaspoon cardamom

1/2 teaspoon ground nutmeg

1/4 teaspoon cloves

1/4 teaspoon black pepper

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If using ground spices, simply whisk them all together. If using whole spices, grind them in a spice grinder until very fine. Use what you need for the cookies and then use the extra spice blend to make yourself a cup of chai!