Chai Cookies

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These chai cookies are the ultimate treat! They’re super chewy, made with warm fall spices and brown butter, and rolled in spiced sugar. Perfect for fall and the holiday season!


  • Amazing Texture: These cookies are chewy with a soft center and crispy edges.
  • Brown Butter Delight: The brown butter adds an incredible depth of flavor.
  • Perfectly Spiced: Flavored with cinnamon, cardamom, nutmeg, and more, these cookies are a step up from snickerdoodles.

Chai Cookies

Prep Time 30 minutes
Cook Time 11 minutes
Course Dessert
Servings 22 cookies


**For the Spiced Sugar:**

  • 6 tablespoons granulated white sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • teaspoon ground allspice
  • teaspoon ground nutmeg
  • ¼ teaspoon ground cardamom
  • Pinch of ground cloves

**For the Chai Cookies:**

  • 1 ¼ cups unsalted butter
  • 2 cups all-purpose flour spooned and leveled
  • 1 tablespoon ground cinnamon
  • 1 ½ teaspoons ground ginger
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cups light brown sugar
  • 4 egg yolks at room temperature
  • 2 teaspoons vanilla extract


  • **Make the Spiced Sugar**: In a small bowl, whisk together the granulated white sugar, cinnamon, ginger, allspice, nutmeg, cardamom, and cloves. Set aside.
  • **Prepare the Brown Butter**: Melt the butter in a pot over medium heat. Simmer until the butter foams and gives off a nutty scent, turning golden brown, about 5-8 minutes. Transfer to a bowl and refrigerate until solid but still soft.
  • **Preheat and Prep**: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • **Mix Dry Ingredients**: In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt. Set aside.
  • **Cream the Butter and Sugar**: In a large bowl, whip the cooled brown butter with an electric mixer on high speed until fluffy, about 1 minute. Add the brown sugar and beat until creamy, about 2 minutes.
  • **Add Wet Ingredients**: Mix in the egg yolks and vanilla on medium speed until pale and fluffy, about 1 minute.
  • **Combine Dry and Wet**: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  • **Form Cookies**: Scoop the dough into 22 portions using a 2-tablespoon cookie scoop. Roll into balls and then roll each ball in the spiced sugar mixture.
  • **Bake**: Place 8 cookies at a time on the prepared baking sheets. Bake for 11-12 minutes.
  • **Cool and Serve**: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
  • These chai cookies are perfect for cozying up with a cup of tea or sharing with friends and family during the holidays!

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