Chewy, buttery, and infused with cozy chai spices, Chai Cookies are the ultimate fall and holiday treat. With the warmth of cinnamon, cardamom, nutmeg, and a rich base of brown butter, these cookies offer more than just flavor — they deliver nostalgia in every bite. Whether you’re prepping a Christmas dessert tray or just want something special with your afternoon tea, this chai cookie recipe will quickly become a seasonal favorite.
Table of Contents
What Makes These Chai Cookies So Irresistible
These chai cookies go beyond your average spiced cookie. Here’s why they’re unforgettable:
- Incredible Chewy Texture: Thanks to the use of brown sugar and egg yolks, every cookie is crispy on the edges and perfectly soft in the center.
- Rich Brown Butter Base: Browning the butter adds a toasty, nutty depth that enhances the chai flavor blend.
- Bold Chai Spice Profile: A combination of cinnamon, cardamom, cloves, ginger, nutmeg, and allspice captures the classic chai tea warmth — no tea bags required.
- Spiced Sugar Coating: Each dough ball is rolled in chai-spiced sugar for an extra layer of flavor and satisfying crunch.
Ingredients You’ll Need for the Perfect Chai Cookies
Chai Cookie Dough
- Unsalted Butter: Browned for a rich, nutty depth of flavor
- Light Brown Sugar: Adds moisture and chewiness while enhancing the spices
- Egg Yolks: Give richness and softness without adding extra moisture
- Vanilla Bean Paste: For floral, aromatic undertones (vanilla extract also works)
- All-Purpose Flour: Provides structure for that chewy bite
- Ground Cinnamon: The foundational spice that defines chai flavor
- Ground Cardamom: Adds citrusy warmth and classic chai taste
- Ground Ginger: Offers sharp, spicy contrast to sweet flavors
- Ground Cloves: Earthy and slightly bitter to deepen the spice balance
- Ground Nutmeg: Lends a sweet, woodsy aroma
- Ground Allspice: Hints of pepper and cloves to round out the spice mix
- Baking Soda & Baking Powder: For just the right lift and spread
- Salt: Enhances and balances all other flavors
- Heavy Cream: Helps create smooth, luscious dough
- Molasses: Boosts moisture and adds deep caramel-like flavor
Spiced Sugar for Rolling
- Granulated White Sugar: Creates a sweet, crisp outer layer
- Cinnamon, Cardamom, Ginger, Cloves, Nutmeg, Allspice: Mirrors the spice profile of the dough for layered flavor
Easy Ingredient Swaps and Substitutions
Don’t Have Everything? Try These Alternatives
- Vegan Version: Use vegan butter and replace egg yolks with flax eggs or applesauce
- Gluten-Free: Use a 1:1 gluten-free baking flour blend
- No Molasses?: Substitute maple syrup or honey, though it may slightly alter the flavor
- Lighter Flavor: Reduce cloves and allspice for a milder chai cookie
- Vanilla Extract: A fine substitute for vanilla bean paste if needed
- Extra Spice: Add a pinch of black pepper to enhance the traditional chai warmth
How to Make Chai Cookies Step by Step
- Brown the Butter
Melt butter in a saucepan over medium heat, stirring constantly. Let it foam, darken, and develop a nutty aroma (about 5–8 minutes). Pour into a bowl and refrigerate until solid but soft. - Prepare the Spiced Sugar
In a small bowl, mix granulated sugar with cinnamon, ginger, nutmeg, cardamom, allspice, and cloves. Set aside. - Mix Dry Ingredients
In a medium bowl, whisk flour with all spices, baking soda, baking powder, and salt. Set aside. - Cream the Butter and Sugar
Beat the chilled brown butter until fluffy (1 minute). Add brown sugar and mix on high speed for 2 minutes until light and creamy. - Add Egg Yolks and Flavorings
Mix in egg yolks, vanilla, heavy cream, and molasses. Beat on medium speed for 1 minute until smooth and pale. - Combine Wet and Dry Ingredients
Add the flour mixture to the butter mixture. Mix on low speed until just combined. Do not overmix. - Shape the Cookies
Scoop the dough into 2-tablespoon balls (about 22 total). Roll each ball in the spiced sugar mixture. - Bake
Preheat the oven to 350°F (175°C). Place 8 dough balls on a parchment-lined baking sheet. Bake for 11–12 minutes or until edges are set. - Cool and Serve
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Pro Tips for Perfect Chai Cookies Every Time
- Weigh Your Flour: Use a digital scale for best results — 1 cup of flour equals 125 grams. Over-measuring leads to dense, dry cookies.
- Don’t Skip Browning Butter: It adds a deep, complex flavor that makes these cookies stand out.
- Shape While Hot: Use a large round cookie cutter to gently scoot the cookies into perfect circles while still warm.
- Chill If Needed: If your dough is too soft, chill it for 20–30 minutes before scooping to prevent overspreading.
- Avoid Overbaking: Cookies should be slightly underdone in the center when removed from the oven — they’ll firm up as they cool.
Pairing Ideas and Creative Variations
- With Drinks: These cookies pair beautifully with chai lattes, spiced hot chocolate, or cinnamon tea.
- Holiday Twist: Add a drizzle of eggnog icing made with powdered sugar, nutmeg, and eggnog for a festive flair (inspired by Taylor Swift’s famous version).
- Make Ahead: Freeze cookie dough balls and bake straight from frozen, adding 1–2 minutes to the bake time.
- Extra Fancy: Sandwich two cookies with chai cream cheese frosting for a gourmet treat.
- Spicy Version: Add a tiny pinch of cayenne or black pepper for a bold flavor kick.
A Cookie That Captures the Essence of Chai
These chai cookies are more than just a seasonal bake — they’re a warm hug in cookie form. Their balance of chewy texture, buttery richness, and vibrant spices makes them perfect for cozying up with during fall evenings, holiday gatherings, or even as an unexpected year-round indulgence.
Whether you’re gifting a batch or enjoying them straight from the tray, one thing’s for sure: this chai cookie recipe belongs in your permanent dessert rotation. With every spiced bite, you’ll be reminded why fall baking is the best kind of baking.
Conclusion: The Coziest Cookie You’ll Bake All Season
If you’re looking for the ultimate fall and holiday treat, these chai cookies check every box. They’re deeply spiced, satisfyingly chewy, and made with layers of comforting flavor — from brown butter to a warming blend of cinnamon, cardamom, ginger, and more. Whether you’re baking for friends, a cookie exchange, or simply treating yourself, this chai cookie recipe delivers big on both taste and texture.
Once you try them, they’ll become a signature part of your seasonal baking. So turn on the oven, breathe in the spices, and enjoy the cozy, soul-warming magic of chai cookies — one bite at a time.
Frequently Asked Questions About Chai Cookies
Can I use chai tea bags instead of the ground spices?
While you can open a chai tea bag and add the contents to the dough, it won’t give the same bold, layered flavor as using individual ground spices. Traditional chai cookies get their signature depth from a custom blend of cinnamon, cardamom, ginger, cloves, nutmeg, and allspice — which is much stronger and more aromatic than pre-mixed tea leaves.
Why did my chai cookies spread too much or not enough?
Cookie spread is usually tied to butter temperature and flour measurement. Make sure the brown butter is fully cooled but still soft before mixing. Also, use a kitchen scale to measure your flour accurately (1 cup = 125g). Too much flour results in dry, dense cookies, while too little leads to flat, over-spread cookies.
How can I make these chai cookies ahead of time?
These chai cookies are perfect for prepping in advance. Simply roll the dough into balls and freeze them on a tray. Once frozen, transfer them to a zip-top bag. When ready to bake, roll them in the spiced sugar and bake from frozen — just add an extra 1–2 minutes to the bake time. You can also store the baked cookies in an airtight container for up to 3 days or freeze for up to 2 weeks.
More Relevant Recipes
- Soft Gingerbread Cookies: These soft gingerbread cookies are packed with molasses and warm spices like cinnamon and ginger, making them a perfect cozy companion to chai cookies during the holiday season. Their chewy texture and bold spice profile deliver that nostalgic festive feel.
- Vanilla Chai Muffins: A warm, comforting treat infused with chai spices and a hint of vanilla, these muffins echo the same cozy flavors as chai cookies. They’re perfect for breakfast or an afternoon snack alongside tea or coffee.
- Brown Sugar Cinnamon Puff Pastries: Flaky and filled with brown sugar and cinnamon, these pastries offer a buttery, spiced profile that pairs wonderfully with the deep, aromatic notes of chai. A great choice for brunch or dessert.
Chai Cookies
- Total Time: 41 minutes
- Yield: 22 cookies
- Diet: Vegetarian
Description
These chai cookies are chewy, cozy, and bursting with warm spices like cinnamon, cardamom, and ginger. Made with brown butter and rolled in chai-spiced sugar, they’re the perfect fall and holiday treat.
Ingredients
- 1 1/4 cups (280 g) unsalted butter – browned for deep, nutty flavor
- 2 cups (250 g) all-purpose flour – provides structure
- 1 tbsp ground cinnamon – adds warm chai flavor
- 1 1/2 tsp ground ginger – provides subtle heat
- 1/2 tsp ground allspice – enhances complexity
- 1/2 tsp ground nutmeg – aromatic and sweet
- 1 tsp ground cardamom – signature chai spice
- 1/4 tsp ground cloves – adds depth
- 1/2 tsp baking powder – mild leavening
- 1/2 tsp baking soda – helps cookies spread
- 1/2 tsp salt – balances sweetness
- 1 1/4 cups (275 g) light brown sugar – provides chewiness and rich flavor
- 4 egg yolks – adds richness and soft texture
- 2 tsp vanilla – enhances overall flavor
- 1/2 tbsp heavy cream – improves dough texture
- 1/2 tbsp molasses – deepens flavor
- 6 tbsp (75 g) granulated white sugar – for rolling
- 1/2 tsp ground cinnamon (for rolling) – enhances outer flavor
- 1/4 tsp ground ginger (for rolling) – chai accent
- 1/8 tsp ground allspice (for rolling) – spice layer
- 1/8 tsp ground nutmeg (for rolling) – sweet spice
- 1/4 tsp ground cardamom (for rolling) – signature chai note
- Pinch of ground cloves (for rolling) – bold finish
Instructions
- Brown the butter in a saucepan over medium heat until golden and nutty (5–8 minutes). Transfer to a bowl and chill until soft but solid.
- Mix granulated sugar with cinnamon, ginger, nutmeg, cardamom, allspice, and cloves in a small bowl for the spiced sugar coating.
- In a medium bowl, whisk together flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking soda, baking powder, and salt.
- In a large bowl, beat the cooled brown butter until fluffy (1 minute). Add brown sugar and beat on high until light and creamy (2 minutes).
- Add egg yolks, vanilla, cream, and molasses. Beat on medium speed until smooth and pale (1 minute).
- Gradually mix in the dry ingredients on low speed until just combined.
- Use a 2-tbsp cookie scoop to portion the dough into 22 balls. Roll each in the spiced sugar mixture.
- Place dough balls on parchment-lined baking sheets (8 per sheet). Bake at 350°F (175°C) for 11–12 minutes.
- Let cookies cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Notes
- Weigh your flour (125 g per cup) to prevent dry or overly spread cookies.
- Use a round cutter to shape cookies immediately after baking for a perfect look.
- Cookies can be frozen as dough balls and baked straight from the freezer.
- Don’t skip browning the butter — it adds a rich, nutty depth.
- Store cookies in an airtight container for up to 3 days or freeze for 2 weeks.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 13g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 45mg