Can you smell the warm spices wafting through your kitchen?
Imagine sinking your teeth into a soft, spiced cookie that tastes just like your favorite chai latte. These Chai Cookies are not only quick and easy to whip up but also fill your kitchen with a cozy, inviting aroma that’s hard to resist. This delightful twist on the classic cookie will have everyone asking for seconds!
Why make this recipe
Why wouldn’t you want to bake these cookies? For starters, they’re easy cleanup—just one pan and a mixing bowl! Plus, you only need pantry staples and a brief baking session to create something that feels utterly fancy. These delicious treats are also perfect for family gatherings or cozy evenings at home. Who knew warm, spiced bliss could be so simple?
Ingredients
You don’t need fancy stuff — just these basics!
- 18 TBSP Unsalted butter (1 cup plus 2 tbsp)
- 2 2/3 cups All-purpose flour
- 1 TBSP Cornstarch
- 1 tsp Baking soda
- 1 tsp Salt
- 2 tsp Ground cinnamon
- 1 tsp Ground ginger
- 1/4 tsp Ground nutmeg
- 1/2 tsp Ground cardamom
- 1/4 tsp Ground cloves
- 1 1/2 cups White granulated sugar
- 2 Large eggs (room temperature)
- 1 tsp Pure vanilla extract
- 1/2 cup White granulated sugar (for rolling)
- 1 tsp Ground cinnamon (for rolling)
- 1/2 tsp Ground ginger (for rolling)
- 1/4 tsp Ground nutmeg (for rolling)
- 1/4 tsp Ground cardamom (for rolling)
- 1/4 tsp Ground cloves (for rolling)
Directions
Let’s get into the magical baking process! Follow these steps:
- Melt the butter in a large frying pan until it turns amber. Watch closely; this is when the magic happens!
- Pour the melted butter into a bowl and let it cool for 40 minutes. Need it faster? Chill in the fridge and stir every 10 minutes.
- In a medium bowl, sift together the flour, cornstarch, baking soda, salt, and spices. Set it aside.
- In a large mixing bowl, combine the melted brown butter, sugar, eggs, and vanilla. Whisk until mixed.
- Gradually add the dry ingredients, using a spatula to combine into a thick dough.
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the dough rest for 10 minutes to keep those cookies from spreading too much.
- In a small bowl, mix together sugar, cinnamon, ginger, nutmeg, cardamom, and cloves for rolling.
- Use a cookie scoop to form dough balls and roll in the chai sugar mixture.
- Place 6 cookie dough balls on each sheet. Bake for 13-15 minutes until the edges are lightly golden.
- Allow cookies to sit on the pan for 6 minutes before rolling the tops in the chai sugar again, then transfer to a wire rack to cool.
How to make Chai Cookies (Overview)
Baking Chai Cookies is a breeze! Start by giving your butter a little love in the pan—let it get all nutty and brown. Then, mix that with sugar, eggs, and your favorite spices to create a rich dough. After resting, plop those dough balls onto your sheets, roll them in a spiced sugar blend, and bake! Pro tip: Don’t skip cooling the butter—it’s the secret to that rich flavor!
How to serve Chai Cookies
Serve these cookies warm with a steaming cup of tea or coffee for the ultimate snack experience. The perfect golden color and the inviting aroma of spices create a feast for the senses. Just imagine the crunch as you bite into one, followed by the soft, chewy interior. It’s a hug in cookie form!
How to store Chai Cookies
These cookies keep well for about up to a week at room temperature in an airtight container. For longer storage, pop them in the freezer—they can last up to three months frozen! When you’re ready to enjoy them, just reheat in a microwave for a few seconds to bring back that warm, gooey goodness.
Tips to make Chai Cookies
- Chill your dough: It helps to prevent the cookies from spreading too much.
- Consider using brown sugar instead of white for an even richer flavor.
- Experiment with new spices—adding a pinch of black pepper can give it an exciting kick!
- Don’t overcrowd your cookie sheet; give them space to spread.
Variation
Feeling adventurous? You can easily switch things up! Add chocolate chips for a sweet twist or use oats to give them a chewy texture. Want to make them vegan? Substitute the eggs with applesauce or flaxseed meal.
FAQs
Can I use whole wheat flour?
Yes, but it might alter the texture slightly—make sure to monitor baking time.
How can I make these cookies ahead of time?
You can prepare the dough and store it in the fridge for up to three days or freeze it for later use.
What can I substitute for the cornstarch?
You can swap cornstarch for an equal amount of all-purpose flour if needed.
📌 Pin this recipe for your next cozy dinner night!
Chai Cookies
Ingredients
Main Ingredients
- 18 TBSP Unsalted butter (1 cup plus 2 tbsp)
- 2.67 cups All-purpose flour
- 1 TBSP Cornstarch
- 1 tsp Baking soda
- 1 tsp Salt
- 2 tsp Ground cinnamon
- 1 tsp Ground ginger
- 0.25 tsp Ground nutmeg
- 0.5 tsp Ground cardamom
- 0.25 tsp Ground cloves
- 1.5 cups White granulated sugar
- 2 Large eggs (room temperature)
- 1 tsp Pure vanilla extract
For Rolling
- 0.5 cup White granulated sugar
- 1 tsp Ground cinnamon (for rolling)
- 0.5 tsp Ground ginger (for rolling)
- 0.25 tsp Ground nutmeg (for rolling)
- 0.25 tsp Ground cardamom (for rolling)
- 0.25 tsp Ground cloves (for rolling)
Instructions
Preparation
- Melt the butter in a large frying pan until it turns amber. Watch closely to avoid burning.
- Pour the melted butter into a bowl and let it cool for 40 minutes. For quicker cooling, chill in the fridge and stir every 10 minutes.
- In a medium bowl, sift together the flour, cornstarch, baking soda, salt, and spices. Set aside.
- In a large mixing bowl, combine the melted brown butter, sugar, eggs, and vanilla. Whisk until mixed.
- Gradually add the dry ingredients, using a spatula to combine into a thick dough.
Baking
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper.
- Let the dough rest for 10 minutes to keep the cookies from spreading too much.
- In a small bowl, mix together the sugar, cinnamon, ginger, nutmeg, cardamom, and cloves for rolling.
- Use a cookie scoop to form dough balls and roll them in the chai sugar mixture.
- Place 6 cookie dough balls on each sheet. Bake for 13-15 minutes until the edges are lightly golden.
- Allow cookies to sit on the pan for 6 minutes before rolling the tops in the chai sugar again, then transfer to a wire rack to cool.
Notes
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.