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several chai sugar cookies on a plate, drizzled with lines of coffee glaze, with one broken in half to show the soft chewy interior.
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Chai Sugar Cookies

Easy Chai Sugar Cookies are thick, soft, loaded with sweet warm spices, and topped with a simple espresso glaze. Perfect 30-minute recipe for a cozy autumn day!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 23 cookies
Author Tessa Arias

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 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

*If you don't have espresso, feel free to use very strong coffee, or instant espresso powder + boiling water.