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–+ servings

Chai Cookies Recipe

Megan
Chai cookies are soft, thick and chewy sugar cookies made with nutty brown butter and warm chai spice. These chai sugar cookies are rolled in a chai spiced sugar coating can be topped with a chai glaze. They’re an easy to make cozy cookie that’s perfect for fall.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 22 cookies

Equipment

  • 1 sauce pan or small pot
  • 3 mixing bowls
  • 1 whisk and flexible spatula or spoon
  • 2 baking sheets
  • 2 sheets parchment paper
  • 1 medium (2 tablespoon, 30 ml) cookie scoop optional

Ingredients
  

Chai Spice Blend

  • 3 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon cardamom
  • 1 teaspoon all spice
  • ½ teaspoon nutmeg
  • ½ teaspoon cloves

Chai Cookies

  • 1¼ cups (20 tablespoons, 283 g) unsalted butter
  • 2¼ cup (270 g) all purpose flour
  • 2 tablespoons chai spice blend
  • 1 teaspoon cornstarch
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1¼ cups (250 g) light brown sugar
  • ¼ cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • 2 large egg yolks, room temperature
  • 2 teaspoons vanilla extract

Chai Spiced Sugar

  • ½ cup (100 g) granulated sugar
  • 2 teaspoons chai spice blend

Instructions
 

  • In a mixing bowl whisk the all the ground spices together until well combined. Scoop 2 teaspoons into another bowl to be filled with sugar for rolling the chai cookie dough balls before baking. Set aside for now. 
    3 teaspoons ground cinnamon, 2 teaspoons ground ginger , 1 teaspoon cardamom, 1 teaspoon all spice , ½ teaspoon nutmeg , ½ teaspoon cloves
  •  In a sauce pan or pot, melt the butter on low heat until the butter to begins to foam. Once it starts to foam, whisk or stir the liquid butter frequently. The butter will begin to smell nutty and very fragrant.Once the foam has subsided, the butter should have some brown, lightly toasted bits floating at the bottom. 
    Pour the brown butter in a heat safe bowl to cool for about 15 minutes at room temperature. Transfer the butter to the fridge to cool for another 15 - 20 minutes.  
    1¼ cups (20 tablespoons, 283 g) unsalted butter
  • In another bowl whisk together the flour, the remaining ground chai spice blend, baking powder, baking soda, cornstarch and salt until well combined. 
    2¼ cup (270 g) all purpose flour , 2 tablespoons chai spice blend , 1 teaspoon cornstarch, ½ teaspoon baking soda , ½ teaspoon baking powder, ½ teaspoon salt
  • In a large mixing bowl, whisk in the cooled browned butter with the light brown and granulated sugars until well combined. Whisk in the egg, egg yolks and vanilla extract until smooth and well combined. Stir the dry ingredients into the wet until just combined. 
    Cover the dough and chill in the fridge while the oven preheats for 30 minutes.
    1¼ cups (250 g) light brown sugar, ¼ cup (50 g) granulated sugar , 1 large egg, room temperature, 2 large egg yolks, room temperature, 2 teaspoons vanilla extract
  • Preheat the oven to 375 F (190 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper.
    In the small bowl with the reserved chai spice, whisk the sugar and spices together until well combined.
    ½ cup (100 g) granulated sugar, 2 teaspoons chai spice blend
  • Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the chai sugar cookie dough, roll the dough ball into the spiced sugar and place the cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart. 
  • Bake at 375 F (190 C) for 9 - 11 minutes or until the edges of the cookies are set and the centers are slightly puffed. 
    Cool the chewy chai spiced sugar cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature.

Notes

Store: Place the baked chai spiced cookies in an airtight container. Store at room temperature for up to 3 - 4 days. 
Chai Glaze: Mix 1 ½ cups (180 g) powdered sugar with 2 - 3 tablespoons (30 - 45 ml) freshly brewed chai tea, expresso or milk until smooth and well combined. Drizzle or top each of the cooled cookies. Allow 30 - 45 minutes for the glaze to set. 
If you would like to skip browning the butter, melt 1 cup (226 g) of unsalted butter for one minute in the microwave, stir and cool in the fridge for 15 minutes. Follow the rest of the recipe as written. 
If you would like to skip making the chai blend or are missing some of the listed spices I recommend using a premade chai spice blend you like.
Keyword Chai Cookies, Chai Cookies Recipe, Chai Sugar Cookies
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