Introduction

These Chai Cookies combine warming spices and a rich brown butter base to create a comforting treat perfect for cozy afternoons. Their subtle spice blend mimics the beloved chai tea flavors, making them a unique twist on classic cookies. Easy to make and addictive to eat, they’re sure to become a favorite in your baking repertoire.

The image shows a close-up of six round cinnamon cookies with a slightly cracked surface and a light brown color, arranged on brown parchment paper on a white marbled texture. Two cinnamon sticks stand upright on the lower left side, and a brown bowl with white sugar is partially visible in the top left corner. A dark brown star anise is placed on the bottom right. The cookies have a rough but soft texture and are spread out naturally in the frame, with some overlapping. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Spiced Sugar:
- 6 tbsp (75 g) granulated white sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground allspice
- 1/8 tsp ground nutmeg
- 1/4 tsp ground cardamom
- Pinch of ground cloves
For the Chai Cookies:
- 1 1/4 cups (280 g) unsalted butter
- 2 cups (250 g) all purpose flour, spooned and leveled
- 1 tbsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups (275 g) light brown sugar
- 4 egg yolks, at room temperature
- 2 tsp vanilla extract
- 1/2 tbsp heavy cream
- 1/2 tbsp molasses

Instructions

Step 1: Make the spiced sugar by combining granulated sugar, cinnamon, ginger, allspice, nutmeg, cardamom, and cloves in a bowl. Whisk well to combine and set aside.
Step 2: Melt the butter in a pot over medium heat. Let it simmer until it becomes foamy, smells nutty, and turns a light brown color, about 5-8 minutes. Remove from heat and transfer to a small bowl. Chill in the fridge until solid but still pliable.
Step 3: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 4: In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt. Set aside.
Step 5: Using an electric mixer, whip the cooled brown butter until fluffy, about 1 minute. Add the brown sugar and continue mixing on high for about 2 minutes until well creamed.
Step 6: Mix in the egg yolks, vanilla, heavy cream, and molasses on medium speed for about 1 minute until pale and fluffy. Scrape the bowl as needed.
Step 7: Add the dry flour mixture to the wet ingredients and combine on low speed until just mixed.
Step 8: Portion the dough into 22 balls using a 2-tablespoon scoop. Roll each ball in the spiced sugar until fully coated.
Step 9: Place the coated dough balls onto the prepared baking sheets, about 8 per sheet, spacing them evenly.
Step 10: Bake for 11-12 minutes until the edges are set and the cookies are lightly golden.
Step 11: Let the cookies cool on the baking sheets for 5 minutes. Then transfer to a wire rack to cool completely before serving.

Tips & Variations

Weigh your flour for best results to prevent cookies from spreading too much.
If you don’t have heavy cream or molasses, you can omit them, but they improve texture and flavor.
For a vegan variation, this recipe is not recommended to substitute the egg yolks, as they are crucial to the dough’s structure.
Store dough in the freezer for up to a week if you want to prep ahead, bake from frozen or thaw before baking.

Storage

Store the baked cookies in an airtight container at room temperature for up to 5 days. To reheat, warm briefly in a low oven or microwave for a few seconds to bring back softness.

How to Serve

The image shows a close-up view of six round, golden-brown cookies with a slightly cracked surface, arranged on a white marbled surface covered partly by a light brown parchment paper. The cookies have a rough texture with visible granules of sugar and soft edges. Two cinnamon sticks lie diagonally in the bottom left corner, and a dark brown star anise is placed at the bottom right, adding a touch of spice decoration to the scene. In the top left corner, there is a wooden bowl filled with white sugar, partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of unsalted butter?

Yes, but reduce or omit added salt in the recipe to avoid oversalting.

How can I make these cookies less spicy?

You can reduce the amounts of stronger spices like cardamom, cloves, and allspice to suit your taste while keeping the cinnamon and ginger for the chai flavor.