Chai cookies have all of the flavors you love in chai tea, but in a nice soft cookie. They feature the all of the spices in a lovely sweet dessert.
If you are a fan of both chai tea and cookies (and who isn’t?) I have a recipe that will nock your socks off, chai cookies!
These cookies are the perfect combination of warm spices and buttery goodness. They are a perfect afternoon snack or simple dessert.
But what makes these cookies stand out from the rest? It’s the blend of spices are typically found in chai tea.
The mix of cinnamon, ginger, cardamom, all-spice, and cloves is just as perfect in cookies as it is in a beverage. Together they create a warm, cozy flavor that is perfect any time.
If you are looking to switch up your cookie game, I highly recommend you give these chai cookies a try. Your friends and family will thank you.
Tips for Baking Cookies
Baking cookies can be a lot of fun. Here are some tips for baking great cookies.
Don’t put cookie dough on a hot cookie tray. If you are baking several rounds of cookies, let the sheet pans cool before you fill them with more cookie dough.
If possible, bake only one tray of cookies at a time. Use the center rack. Baking more than one tray at a time can lead to uneven baking.
Try ripening your cookie dough in the refrigerator for a day or two before baking it. It helps the flavors develop and good, cold dough will help give you nice chewy cookies.
For perfectly round cookies, use a biscuit cutter or large glass to shape the cookies when they are fresh from the oven. Make sure the cutter or glass is larger than the cookie, place it around the cookie and give it a swirl to shape the edges.
Storing Homemade Cookies
To store, put in airtight container at room temperature for up to a couple of weeks. To keep them extra soft, put a slice of sandwich bread in the container.
You can put baked cookies in a freezer bag and freeze for up to three months.
Frequently Asked Questions
Can I freeze cookie dough?
Yes, freeze balls of cookie dough for several hours in a single layer on a cookie sheet. Once they are frozen, place the balls of dough in a freezer bag.
When ready, pull a few balls of dough out of the freezer and bake them from frozen. Just add a minute or two to the bake time.
This method is really great if you like thick cookies.
How do you prevent cookies from spreading too much?
It is disappointing when you bake cookies and they spread too much. Luckily I have a guide to prevent and fix spreading cookies.
More Great Spiced Treats
If you like the flavors in these chai cookies, you may like baking a chai latte Bundt cake as well. It has similar spices but in a yummy, moist cake form.
Of course gingerbread cookies are the queen of spiced treats. My butter based recipe uses only spices you are likely to already have and the flavor is so good. Or make gingerbread cookie bars if you aren’t in the mood for rolling out the dough and cutting it into shapes.
Spiced molasses cookies are another great option. They are a nice chewy drop cookie that has a great depth of flavor.
Did you make this recipe? Please leave a review in the recipe card below!
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 1 cup butter softened
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
- 2 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cardamon
- ¼ teaspoon all-spice
- ¼ teaspoon ground cloves
- Cream the butter, sugar, and brown sugar together until the mixture is light and creamy.¾ cup granulated sugar, 1 cup butter, ½ cup packed light brown sugar
- Add eggs, one at a time, mixing well after each addition. Add vanilla extract and mix to combine.2 large eggs, 1 teaspoon vanilla extract
- In a separate bowl, stir the flour, salt, baking soda, and spices together. Add the the dry ingredients to the butter mixture. Use a spatula to combine, forming a stiff dough.2 ½ cups all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground cardamon, ¼ teaspoon all-spice, ¼ teaspoon ground cloves
- Cover the bowl with plastic wrap and let it chill in the fridge for at least 2 hours. The chilling process is key to the flavor and chewiness of the cookies. If possible, refrigerate it overnight.
- Before baking the cookies, preheat the oven to 350°F. Line cookie sheets with parchment paper or a silicone baking matt.
- Scoop about 2.5 Tablespoons of cookie dough onto the prepared baking tray, leaving 2 inches between them. Lightly flatten the top with the bottom of a glass.
- Bake the cookies for 10-12 minutes or until the edges are set and lightly golden. More cooking time will result in crispy cookies, less cooking time more chewy cookies.
- Cool on the baking sheet for a couple of minutes, then move to a wire rack to cool completely.