Chai Cookies

Chai cookies with a warm spiced crinkle from chai-sugar rolling and a tender, buttery center. Bake at 375°F until the edges are set, then cool briefly for clean handling.

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Prep Time 20

Cook Time 12

Total Time 32

Servings: 30 servings

Course: Dessert

Cuisine: American

Calories: 165

Ingredients Equipment Method Notes

Ingredients

Dry ingredients

2.25 cup all-purpose flour
1 tsp baking soda
2 tsp cinnamon
1 tsp cardamom
0.5 tsp ginger
0.25 tsp cloves
0.25 tsp allspice
0.25 tsp black pepper
0.5 tsp salt

Cookie dough

1 lb unsalted butter, softened
0.75 cup brown sugar
0.5 cup granulated sugar
2 eggs
1 tsp vanilla

Chai sugar for rolling

3 tbsp sugar
1 tsp cinnamon
0.25 tsp cardamom

Equipment

1 sheet pan

Method

Prep & preheat

Preheat oven to 375F and line baking sheets.
Whisk all-purpose flour, baking soda, cinnamon, cardamom, ginger, cloves, allspice, black pepper, and salt in a bowl.

Make dough

Beat softened unsalted butter with brown sugar and granulated sugar until fluffy.
Beat in eggs and vanilla until the mixture looks smooth.
Fold the flour mixture into the butter mixture until no dry streaks remain.

Roll & bake

Mix the chai sugar for rolling by combining sugar, cinnamon, and cardamom.
Scoop dough into 1-1/2 tablespoon balls, roll them in chai sugar, and place them on the baking sheets.
Bake at 375F for 10-12 minutes until the edges are set and the tops look lightly crackled.

Cool

Cool cookies on the pan for 5 minutes so they firm up for transferring.

Notes

For the most even spreading, chill the dough 15 minutes if it feels soft. Store baked cookies in an airtight container at room temperature for 3-4 days. Freeze undecorated cookies (or baked cookies) up to 2 months; thaw at room temperature. For a lighter option, replace half the brown sugar with an equal amount of light brown sugar and reduce granulated sugar by 2 tbsp.