Chai Cookies Recipe

Introduction

Chai cookies bring the warm, cozy flavors of spiced chai tea into a deliciously soft and chewy treat. These cookies combine aromatic spices with brown butter for a rich, comforting dessert that’s perfect year-round.

Ingredients

• 18 tablespoons unsalted butter (1 cup plus 2 tbsp)
• 2 2/3 cups all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon cardamom
• 1/4 teaspoon ground cloves
• 1 1/2 cups white granulated sugar
• 2 large eggs (room temperature)
• 1 teaspoon pure vanilla extract
• 1/2 cup white granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)
• 1/2 teaspoon ground ginger (for rolling)
• 1/4 teaspoon ground nutmeg (for rolling)
• 1/4 teaspoon cardamom (for rolling)
• 1/4 teaspoon ground cloves (for rolling)

Instructions

1. Step 1: In a large frying pan, melt the butter over medium heat. Continue cooking it until the milk solids separate and turn an amber color, forming brown butter. Watch closely to avoid burning.
2. Step 2: Pour the brown butter into a bowl and let it cool for about 40 minutes. To speed this up, place the bowl in the fridge and stir every 10 minutes until cooled.
3. Step 3: In a medium bowl, sift together the all-purpose flour, cornstarch, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, and cloves. Set aside.
4. Step 4: In a large mixing bowl, whisk together the cooled brown butter, 1 1/2 cups sugar, eggs, and vanilla extract until well combined.
5. Step 5: Fold the dry ingredients into the wet mixture using a rubber spatula. Mix until combined into a thick dough.
6. Step 6: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper. Let the dough rest for 10 minutes to prevent spreading.
7. Step 7: In a small bowl, mix together the remaining 1/2 cup sugar, cinnamon, ginger, nutmeg, cardamom, and cloves for rolling.
8. Step 8: Using a large cookie scoop, portion out the dough. Roll each ball in the chai sugar mixture until evenly coated.
9. Step 9: Arrange six cookie dough balls per cookie sheet, spaced evenly. Bake for 13 to 15 minutes, or until the edges turn lightly golden.
10. Step 10: Let the cookies rest on the hot pan for 6 minutes. Then roll the top of each cookie again in the chai sugar mixture. Transfer to a wire rack to cool completely.

Tips & Variations

• For extra flavor, toast your spices briefly in a dry pan before adding to the dough to enhance their aroma.
• Substitute cardamom with fennel or star anise for a different spice profile.
• Use browned butter at room temperature to ensure it mixes smoothly with other ingredients.
• Press a few sugar crystals on top of each cookie before baking for a sparkling finish.

Storage

Store chai cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, place a slice of bread in the container to maintain moisture. Reheat gently in the microwave for 10-15 seconds if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Using salted butter is okay, but reduce or omit the added salt in the recipe to prevent the cookies from becoming too salty.

How do I prevent the cookies from spreading too much?

Letting the dough rest before baking and using a proper amount of flour helps control spreading. Also, make sure your oven is preheated to the correct temperature.

Chai Cookies Recipe

Print Recipe

★★★★★

5 from 86 reviews

These Chai Cookies combine warm, aromatic spices with rich browned butter to create a uniquely flavorful and comforting treat. Infused with cinnamon, ginger, cardamom, nutmeg, and cloves, the cookies are rolled in a complementary chai spice sugar before baking until perfectly crisp on the edges and tender in the center. Perfect for chai tea lovers or anyone seeking a fragrant, spiced cookie with a buttery depth.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 15 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brown Butter Base

• 18 TBSP Unsalted butter (1 cup plus 2 tbsp)

Dry Ingredients

• 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 Cardamom
• 1/4 tsp Ground cloves

Wet Ingredients

• 1 1/2 cups White granulated sugar
• 2 Large eggs (room temperature)
• 1 tsp Pure vanilla extract

Chai Sugar Coating

• 1/2 cup White granulated sugar
• 1 tsp Ground cinnamon
• 1/2 tsp Ground ginger
• 1/4 tsp Ground nutmeg
• 1/4 tsp Cardamom
• 1/4 tsp Ground cloves

Instructions

1. Brown the Butter: In a large frying pan, melt the unsalted butter over medium heat. Continue cooking the butter until the milk solids separate and the mixture turns a rich amber color, emitting a nutty aroma. Watch closely to prevent burning.
2. Cool the Butter: Pour the browned butter into a bowl and allow it to cool for about 40 minutes. To speed up the process, place the bowl in the refrigerator and stir every 10 minutes until cooled.
3. Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, cardamom, and ground cloves. Set aside.
4. Mix Wet Ingredients: In a large mixing bowl, whisk together the cooled browned butter, 1 1/2 cups white granulated sugar, eggs, and pure vanilla extract until smooth and well combined.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, folding gently with a baking rubber spatula until a thick dough forms.
6. Preheat Oven and Prepare Sheets: Preheat your oven to 350℉ (175℃). Line two cookie sheets with parchment paper. Let the dough rest at room temperature for 10 minutes to help prevent spreading during baking.
7. Prepare Chai Sugar Coating: In a separate bowl, mix together 1/2 cup white granulated sugar with cinnamon, ginger, nutmeg, cardamom, and cloves for the chai sugar coating.
8. Scoop and Coat Dough: Using a large cookie scoop, portion the dough into balls. Roll each ball thoroughly in the chai sugar mixture to coat evenly.
9. Bake the Cookies: Place six cookie dough balls on each prepared baking sheet, spacing them adequately. Bake for 13 to 15 minutes, or until the edges become lightly golden.
10. Cool and Recoat: Let the cookies rest on the hot baking sheet for 6 minutes after baking. Then, remove from the sheet and roll the top of each cookie back into the chai sugar coating for an extra burst of flavor. Transfer to a wire rack to cool completely.

Notes

• Ensure butter is fully browned for the best flavor; don’t rush the process.
• Cooling the butter prevents the eggs from curdling when mixed.
• Resting the dough helps maintain the cookie shape and prevents excessive spreading.
• Use parchment paper to avoid sticking and for easy cleanup.
• Store cookies in an airtight container at room temperature for up to one week.

Keywords: chai cookies, spiced cookies, brown butter cookies, cinnamon cookies, ginger cookies, cardamom cookies, holiday cookies, aromatic cookies