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Chai Cookies

Chai cookies with warm spiced crinkles and buttery softness, rolled in a chai-sugar coating for extra aroma. This easy recipe bakes at 375°F until the edges set, then finishes with a short pan cool for tender texture.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 2.25 cup all-purpose flour
baking soda
  • 1 tsp baking soda
cinnamon
  • 2 tsp cinnamon
cardamom
  • 1 tsp cardamom
ginger
  • 0.5 tsp ginger
cloves
  • 0.25 tsp cloves
allspice
  • 0.25 tsp allspice
black pepper
  • 0.25 tsp black pepper
salt
  • 0.5 tsp salt
unsalted butter
  • 1 cup unsalted butter softened
brown sugar
  • 0.75 cup brown sugar
granulated sugar
  • 0.5 cup granulated sugar
  • 3 tbsp granulated sugar for rolling
eggs
  • 2 eggs
vanilla
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 375°F and line baking sheets. Arrange the sheets so you can bake the cookies right away.
  2. Whisk flour, baking soda, and all spices with the salt in a bowl. Mix until the color looks evenly speckled with spices.
  3. Beat butter and both sugars until fluffy, then beat in eggs and vanilla. Scrape the sides as needed for a smooth, glossy batter.
  4. Fold the flour mixture into the batter until no dry streaks remain. Stop mixing when the dough forms and looks thick and cohesive.
  5. Mix the chai sugar for rolling (sugar, cinnamon, and cardamom). The coating should look evenly brown-gold and fragrant.
Shape and Bake
  1. Scoop dough into 1 1/2 tablespoon balls. Keep them uniform so the cookies bake evenly.
  2. Roll each dough ball in chai sugar until coated. The surface should be visibly dusted with spice sugar.
  3. Bake at 375°F for 10-12 minutes until the edges set. Look for lightly cracked tops and set rims with soft centers.
  4. Cool the cookies on the pan for 5 minutes. They should firm up slightly before transferring.

Notes

Pro tip: if your dough feels very soft, chill it for 15 minutes before scooping for cleaner, thicker cookies. Store airtight at room temperature for up to 5 days. Freeze baked cookies up to 2 months; thaw at room temperature. For a lighter option, replace half the butter with neutral oil or use a plant-based butter with a similar fat content.