Tessa's Recipe Rundown
Taste: Just like a dirty chai – but BETTER!
Texture: These cookies are ultra thick & soft.
Ease: Simple 30-minute recipe.
Pros: Quick & fun twist on the classic sugar cookie that’s perfect for fall and holiday baking. Your house will smell AMAZING after baking.
Cons: None!
Would I make this again? Absolutely.
This post may contain affiliate links. Read our disclosure policy.
These Chai Sugar Cookies are the perfect quick, easy, cozy afternoon bake when it’s chilly outside.
I remember the first time I ever tasted chai as a teenager. I was amazed.
It was like the flavors of autumn but even more interesting and slightly exotic.
And that was just an iced chai from the Starbucks at the mall.
These cookies are infused with all the chai spices you know and love. I even topped them with an espresso glaze, so I guess technically these are dirty chai cookies.
Whatever you want to call them, they make the perfect afternoon pick-me-up all season long and will make your home smell better than every fall candle from Bath & Body Works.
Whether you enjoy these cookies as a cozy fall baking treat, an easy Friendsgiving dessert, or a unique Christmas cookie, they’re bound to be a hit!
Sprinkle of Science
How to Make Chai Sugar Cookies
Measure Your Flour Correctly!
I highly recommend weighing your flour with a digital kitchen scale. If you add too much flour, your cookies won’t spread at all and will be dry instead of soft and chewy. If you don’t have a scale, use the spoon and level method.
The Sugar
This recipe calls for granulated sugar (white sugar) with a splash of honey. That liquid sweetener helps to create slightly puffy and soft cookies because of the extra moisture it adds. You can omit the honey if you don’t have any, but your cookies won’t be as soft and fluffy.
Cornstarch
There’s just a touch of cornstarch to help make these cookies softer and more tender. Feel free to omit if you don’t have any, but your cookies won’t be quite as soft and tender.
Eggs
I use an extra egg yolk in this recipe for an extra dose of richness, moisture, and chewiness.
The Spices
I used pretty traditional chai spices, but feel free to experiment with the spices and amounts. Check your spices to ensure they’re not expired. Even if they’re not expired, give them a sniff and make sure they’re still very aromatic – otherwise, your cookies may be bland. Older spices carry much less flavor than fresh spices, so just be aware of that and adjust accordingly.
Chai Sugar Cookie Glaze
- The espresso glaze is simply made by combining a splash of espresso with powdered sugar.
- I just used instant espresso powder + boiling water to make things easy.
- You can also use very strong coffee.
- To make pretty cookies, transfer the glaze to a sandwich baggie or small piping bag. Snip a small hole (smaller than you might think!) in one corner and pipe the glaze on top of the cookies in stripes.
- Make sure the glaze is completely set and dry to the touch before stacking these cookies to transport or store.
Can I Skip the Glaze?
Sure! I like the added flavor and the pretty appearance, but feel free to skip it if preferred.
Can I Double This Recipe?
Sure! Simply double all ingredients listed to make about 46 cookies – no other modifications needed.
Can I Make Chai Sugar Cookies Ahead of Time?
Yes! I prefer to make the dough, portion it out, and freeze it inside an airtight container to bake it off whenever the craving strikes! Learn how to freeze cookie dough and bake from frozen here.
How to Store Chai Sugar Cookies
These cookies will keep well in an airtight container at room temperature for up to 3 days. To ensure they stay soft, add a tortilla to the container to prevent the cookies from drying out.
Email This Recipe
Enter your email, and we’ll send it to your inbox.
Ingredients
For the cookies:
- 2 cups plus 2 tablespoons (270 grams) all-purpose flour,
measured correctly - 2 teaspoons baking powder
- 1 teaspoon cornstarch
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 10 tablespoons (142 grams) unsalted butter, at cool room temperature
- 1 cup (200 grams) granulated sugar
- 2 tablespoons honey
- 1 large egg, at cool room temperature
- 1 large egg yolk, at cool room temperature
For the glaze:
- 1 1/4 cups (156 grams) powdered sugar, sifted
- 2 tablespoons espresso or strong coffee*
Instructions
Make the cookies:
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, cornstarch, salt, cinnamon, cardamom, allspice, ginger, and cloves.
- In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg, egg yolk, and honey. On low speed, gradually add in the flour mixture until just combined.
- Divide the dough into 1 1/2 tablespoon-sized balls using a medium spring-loaded scoop and drop onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the smooth side of a spatula.
- Bake for 12 to 14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes then transfer to cooling racks to cool completely.
Make the glaze:
- In a small bowl, use a small whisk or a fork to combine the powdered sugar and espresso until a thick but pourable glaze forms. Drizzle all over the cooled cookies. Allow the glaze to set completely before storing or transporting.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Notes
This post was originally published in 2018 and has been updated with additional recipe tips. Photos by Ashley McLaughlin.
I made these exactly as described except I couldn’t find ground cardamom at 3 stores, so I skipped that. And I don’t have a cookie scoop, but it was easy to roll them into balls and then flatten slightly. They were delicious! One of my new favorite cookie recipes.
So happy you enjoyed them! Thanks for letting us know 🙂
I don’t have cornstarch nor would I use it beyond these cookies so do you think I could add a tad more flour instead?
They sound delicious!
Hi there! Please check out the pink tip box above the recipe, Tessa details the most important ingredients 🙂
These were amazing! Soft and chewy and such an awesome chai flavour!
I’ve always wondered what is in “chai” and now I now. Based on your “thick cookie” post, I split the sugar half-and-half with brown sugar and the butter half-and-half with shortening. They turned out great – evenly round and no flattening. If only I had that scoop you mention…
Glad you enjoyed them!
Excellent cookies! Came out puffy and tender with crispy edges, great spice flavors, and not too sweet- even with the glaze. I subbed Five Spice powder for the Cardamom, Clove, and Allspice. They were yummy!
Delicious! Glad you enjoyed them 🙂
So good!…. and something a lil different from all the usual christmas cookies!
Happy you loved them! I agree, these are perfect for cozy nights at home with a cup of hot cocoa or tea 🙂
This recipe is SUCH A HIT!! I lived in India for 4yrs and it really captures the flavors of what I used to buy in the streets!! A+++
So happy to hear this, Jen!
So good and so pretty! I skipped the cornstarch and cardamom because I didn’t have any, and they still turned out amazing! They held their shape while baking, so flattening the top of the dough balls was worth the effort. I also did a maple/powdered sugar glaze instead of the espresso glaze.
This is just a lovely cookie! I replaced the flour with gluten free and it turned out amazing! Lovely flavours and so delicious!
So glad you enjoyed these cookies!
Love these cookies! Giving them as Christmas gifts thus year.
So glad to hear that!
I love the idea of this cookie! Unfortunately, mine came out a bit too salty. I followed all the instructions and even double checked the measurements. I may try again with slightly less salt and baking powder since they are good and seasonal.
Thanks!
Hi Nikki! Did you use unsalted butter for these cookies?
I plan on making these for Christmas cookie exchange. Can I use LOL salted European butter and just omit adding the salt?
I believe that should work!