Chai Cookies Recipe
These Chai Cookies are a delightful blend of warm spices inspired by traditional chai tea. Featuring browned butter for a rich, nutty flavor, these cookies are soft yet chewy with a perfect balance of cinnamon, ginger, cardamom, and other aromatic spices. Rolled in a spiced sugar coating, they make an irresistible treat perfect for fall or holiday baking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 22 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Prepare the Spiced Sugar: In a bowl, whisk together granulated white sugar, cinnamon, ginger, allspice, nutmeg, cardamom, and cloves until combined. Set aside for rolling the cookies later.
- Brown the Butter: Add butter to a pot and melt over medium heat. Let it simmer until it becomes foamy and releases a nutty aroma with a golden brown color, about 5-8 minutes. Remove from heat and transfer to a small bowl. Refrigerate until the butter solidifies but remains pliable.
- Preheat the Oven: Heat your oven to 350°F (177°C). Line two baking sheets with parchment paper and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer on high speed, whip the cooled brown butter until fluffy, about 1 minute. Add brown sugar and continue to beat until well creamed, about 2 minutes.
- Add Wet Ingredients: Mix in egg yolks, vanilla extract, heavy cream, and molasses on medium speed for 1 minute until the mixture is pale and fluffy. Scrape the bowl sides as needed.
- Combine Dry and Wet: Add the dry ingredients to the wet mixture and blend on low speed until just combined forming the cookie dough.
- Form Cookies: Using a 2 tbsp cookie scoop, portion out 22 balls of dough. Roll each ball in the prepared spiced sugar to coat thoroughly.
- Bake: Place the cookies on the prepared baking sheets, 8 at a time, and bake for 11 to 12 minutes until set and lightly golden.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Notes
- This recipe was updated to include 1/2 tbsp heavy cream and 1/2 tbsp molasses in the dough, improving texture and flavor while reducing spreading.
- Weigh flour for best results to prevent excessive spreading during baking.
- If you do not have heavy cream or molasses, the cookies will still turn out well without them.
- Egg yolks are essential for proper dough cohesion; substitutions are not recommended.
- Dough can be portioned and frozen ahead of time; bake from frozen or thawed, adjusting time slightly if needed.
Keywords: chai, chai cookies, cookie recipe, fall recipes, spiced cookies, brown butter cookies
Find it online: https://biteandenjoy.com/chai-cookies-recipe-2/
