Chai sugar cookies taste like your favorite chai latte in soft, chewy cookie form. A homemade blend of cinnamon, ginger, cardamom, allspice, cloves, and black pepper goes right into the dough and into the sugar coating, too.
They have crackly, sparkly tops, chewy centers, and crisp edges, and they are wonderful with a hot mug of tea.
For more cozy cookies, try my white chocolate chai pumpkin snickerdoodles and my softest sugar cookies. Pair them with a pumpkin chai iced latte.
JUMP TO
- Why You’ll Love This Chai Sugar Cookies
- What Is Chai Sugar Cookies?
- Ingredients
- Kitchen Equipment
- Ingredient Tips
- How to Make Chai Sugar Cookies
- Expert Tips for Perfect Chai Sugar Cookies
- Delicious Variations
- What to Serve with Chai Sugar Cookies
- Storage Instructions
- Can You Make It Ahead?
- Common Mistakes to Avoid
- Estimated Nutrition
- Frequently Asked Questions
- Conclusion
Why You’ll Love This Chai Sugar Cookies
They are a simple sugar cookie with a big, warm flavor upgrade.
Homemade Chai Spice
You control the blend, and it tastes fresher than store-bought.
Soft and Chewy
A little brown sugar keeps the centers tender.
No Rolling Pin
Scoop, roll in spiced sugar, and bake.
Great for Cookie Swaps
They stay soft for days.
Pairs With Coffee or Tea
Perfect for a cozy afternoon.
What Is Chai Sugar Cookies?
Chai sugar cookies are drop sugar cookies flavored with the spices used in masala chai. The dough balls are rolled in chai-spiced sugar, much like snickerdoodles, which gives them a crackled, sparkly finish.
They do not contain tea leaves, just the warm spices that make chai taste like chai.
Ingredients
Chai Spice Blend
| Ingredient | Amount | Purpose |
|---|---|---|
| Ground cinnamon | 2 teaspoons | Base spice |
| Ground ginger | 1 teaspoon | Warmth |
| Ground cardamom | 1 teaspoon | Signature chai flavor |
| Ground allspice | ½ teaspoon | Depth |
| Ground cloves | ¼ teaspoon | Holiday aroma |
| Finely ground black pepper | ¼ teaspoon | Gentle kick |
Cookie Dough
| Ingredient | Amount | Purpose |
|---|---|---|
| All-purpose flour | 2¾ cups | Structure |
| Baking powder | 1 teaspoon | Lift |
| Baking soda | ½ teaspoon | Spread and chew |
| Salt | ½ teaspoon | Balance |
| Unsalted butter, softened | 1 cup | Richness |
| Granulated sugar | 1 cup | Sweetness |
| Light brown sugar, packed | ¼ cup | Chewiness |
| Large egg, room temperature | 1 | Binding |
| Vanilla extract | 1 teaspoon | Flavor |
| Milk | 1 tablespoon | Soft dough |
Spiced Sugar Coating
| Ingredient | Amount | Purpose |
|---|---|---|
| Granulated sugar | ⅓ cup | Sparkly crust |
| Chai spice blend (from above) | 1½ teaspoons | Spiced coating |
Kitchen Equipment
- Stand mixer or hand mixer
- 2 mixing bowls
- Small bowl for coating
- 1½-tablespoon cookie scoop
- Baking sheets
- Parchment paper
- Wire cooling rack
Ingredient Tips
Fresh Cardamom
It is the heart of chai flavor; buy a small jar if yours is old.
Softened, Not Melted Butter
Melted butter makes flat cookies.
Measure Flour Correctly
Spoon and level, or use 345 grams.
Room Temperature Egg
It mixes in smoothly.
Go Easy on Pepper
Fine black pepper adds warmth, not heat.
How to Make Chai Sugar Cookies
Step 1: Mix the Chai Spice
Stir together the cinnamon, ginger, cardamom, allspice, cloves, and pepper. Set aside 1½ teaspoons for the coating; the rest goes in the dough.
Step 2: Whisk the Dry Ingredients
Whisk the flour, baking powder, baking soda, salt, and the remaining chai spice.
Step 3: Cream Butter and Sugar
Beat the butter, granulated sugar, and brown sugar for 2 to 3 minutes until fluffy. Beat in the egg, vanilla, and milk.
Step 4: Make the Dough
Mix in the dry ingredients on low just until combined. Cover and chill 30 minutes.
Step 5: Roll in Spiced Sugar
Heat the oven to 350°F and line baking sheets with parchment. Mix the coating sugar with the reserved spice. Scoop 1½-tablespoon balls, roll smooth, and coat in spiced sugar.
Step 6: Bake
Place 2 inches apart and bake 10 to 11 minutes, until the edges are set and the centers look slightly underdone.
Step 7: Cool
Cool 5 minutes on the sheet, then move to a wire rack.
Expert Tips for Perfect Chai Sugar Cookies
Underbake Slightly
Centers finish setting on the hot pan.
Chill the Dough
It controls spread and deepens the spice.
Double Roll
Roll in the sugar twice for an extra sparkly crust.
Bake One Sheet at a Time
For even color.
Use a Scoop
Even sizes bake evenly.
Delicious Variations
Chai Glaze
Drizzle with powdered sugar glaze made with brewed chai.
White Chocolate Chai
Fold in 1 cup white chocolate chips.
Chai Sandwich Cookies
Fill with cinnamon cream cheese frosting.
Brown Butter Chai
Use cooled brown butter for a nutty flavor.
Eggnog Chai
Swap the milk for eggnog.
What to Serve with Chai Sugar Cookies
Serve with chai lattes, hot cocoa, or coffee.
Add them to a holiday cookie box with gingerbread and classic sugar cookies.
Storage Instructions
| Storage Method | How Long | Best Practice |
|---|---|---|
| Room Temperature | 5 days | Airtight container |
| Freezer (baked) | 3 months | Freezer bag |
| Freezer (dough balls) | 3 months | Freeze uncoated, roll in sugar before baking |
Add a slice of bread to the container to keep cookies soft.
Bake frozen dough balls straight from frozen, adding 1 to 2 minutes.
Can You Make It Ahead?
Refrigerate the dough up to 3 days, or freeze dough balls up to 3 months.
The chai spice blend keeps for months in a sealed jar.
Common Mistakes to Avoid
Flat Cookies
Butter too soft or dough not chilled.
Dry Cookies
Too much flour or overbaking.
Weak Spice Flavor
Old spices.
Over-mixing
Makes cookies tough.
Crowding the Pan
Cookies merge.
Estimated Nutrition
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 135 |
| Carbohydrates | 19g |
| Protein | 1g |
| Fat | 6g |
| Saturated Fat | 4g |
| Fiber | 0g |
| Sugar | 10g |
| Sodium | 70mg |
| Cholesterol | 22mg |
Estimate per cookie, based on 30 cookies.
Frequently Asked Questions
Conclusion
Chai sugar cookies are cozy, chewy, and full of warm spice. They are easy to make and perfect for cookie swaps and holiday trays.
Brew a cup of chai, bake a batch, and enjoy.
PrintChai Sugar Cookies: Soft, Chewy and Warmly Spiced
Soft, chewy sugar cookies flavored with a homemade chai spice blend and rolled in chai-spiced sugar before baking.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 1 hour 5 minutes (includes chilling)
- Yield: 30 cookies 1x
- Category: Cookies
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Chai Spice Blend
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon finely ground black pepper
Cookie Dough
2¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
¼ cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla extract
1 tablespoon milk
Spiced Sugar Coating
⅓ cup granulated sugar
1½ teaspoons chai spice blend (from above)
Instructions
Stir together the cinnamon, ginger, cardamom, allspice, cloves, and pepper. Set aside 1½ teaspoons for the coating; the rest goes in the dough.
Whisk the flour, baking powder, baking soda, salt, and the remaining chai spice.
Beat the butter, granulated sugar, and brown sugar for 2 to 3 minutes until fluffy. Beat in the egg, vanilla, and milk.
Mix in the dry ingredients on low just until combined. Cover and chill 30 minutes.
Heat the oven to 350°F and line baking sheets with parchment. Mix the coating sugar with the reserved spice. Scoop 1½-tablespoon balls, roll smooth, and coat in spiced sugar.
Place 2 inches apart and bake 10 to 11 minutes, until the edges are set and the centers look slightly underdone.
Cool 5 minutes on the sheet, then move to a wire rack.
Notes
Reserve 1½ teaspoons of chai spice for the coating.
Chill the dough for 30 minutes.
Pull cookies when centers still look soft.
Dough balls freeze well.
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 10g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 22mg
