When the weather starts to cool down, and you’re craving something cozy, these Chai Spice Cookies are the perfect treat! They’re everything you love about a good cookie—soft, chewy, and slightly crisp on the edges—but with a warm, spiced twist that makes them stand out. Infused with the traditional flavors of chai tea, these cookies are a blend of cinnamon, cardamom, ginger, cloves, and black pepper. The result is a cookie that’s subtly sweet with a fragrant and spicy aroma, making it the perfect companion to a cup of tea, coffee, or even a cold glass of almond milk.
Whether you’re baking for the holidays, a cozy afternoon snack, or simply in the mood for something comforting, these Chai Spice Cookies are a must-try. Plus, they’re easy to make, and the dough can be prepared ahead of time, making them a great option for busy schedules or last-minute guests.
Why You’ll Love These Chai Spice Cookies
- Warm Spices: The blend of chai spices gives these cookies a unique flavor profile that’s a little bit sweet, a little bit spicy, and full of warmth.
- Soft and Chewy Texture: These cookies are tender in the middle with just the right amount of chew, making them irresistibly delicious.
- Simple Ingredients: No need for fancy ingredients—these cookies come together with pantry staples, making them an easy baking project.
- Make-Ahead Friendly: You can refrigerate the dough or freeze it for later, so you can always have freshly baked chai cookies on hand.
Ingredients
For the Chai Spice Mix:
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
For the Cookies:
- 2 ¾ cups all-purpose flour (or a 1:1 gluten-free baking blend)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened (or plant-based butter for vegan)
- 1 ½ cups granulated sugar (or coconut sugar for refined sugar-free)
- ¼ cup brown sugar, packed
- 2 large eggs (or flax eggs for a vegan option)
- 2 teaspoons vanilla extract
- 1 tablespoon of your chai spice mix
For Rolling the Cookies:
- ¼ cup granulated sugar
- 1 teaspoon chai spice mix (from the blend above)
Step-by-Step Instructions
1. Prepare the Chai Spice Mix
In a small bowl, whisk together all the spices listed for the chai spice mix: cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper. Set aside one tablespoon of the mixture to use in the cookie dough and the rest to roll the cookies in later.
2. Make the Cookie Dough
In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. You can use an electric mixer or a stand mixer fitted with the paddle attachment for this.
Add the eggs (or flax eggs, if making a vegan version) one at a time, beating well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients into the wet mixture, beating on low speed until combined. Be careful not to overmix the dough, as this can lead to tough cookies.
Once the dough is mixed, stir in the tablespoon of chai spice until evenly incorporated throughout the dough.
3. Chill the Dough
For best results, cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour. Chilling the dough helps the cookies hold their shape and enhances the flavor, so don’t skip this step if you want perfect cookies.
4. Preheat and Prepare
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a small bowl, combine the granulated sugar and chai spice mix that you set aside for rolling the cookies.
5. Roll and Shape
Using a tablespoon or a small cookie scoop, portion the dough and roll it into 1-inch balls. Roll each ball in the sugar and chai spice mixture, ensuring they are well-coated.
Place the dough balls on the prepared baking sheets about 2 inches apart, as they will spread slightly while baking.
6. Bake the Cookies
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers are slightly puffed. Be careful not to overbake them; the cookies will continue to firm up as they cool on the baking sheet.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
7. Serve and Enjoy!
These cookies are perfect on their own, but they also pair wonderfully with a hot cup of chai tea, coffee, or a cold glass of milk. Their warm spices make them ideal for cozy afternoons, holiday gatherings, or a simple treat whenever you’re craving something special.
Tips for the Best Chai Spice Cookies
- Chill the Dough: Don’t skip the step of chilling the dough. It helps the cookies spread evenly and develop a deeper flavor.
- Spice Customization: If you love more pronounced spice, feel free to adjust the chai spice blend to your taste. A little extra cardamom or ginger can give the cookies an even more aromatic kick.
- Even Baking: For evenly baked cookies, make sure to rotate your baking sheets halfway through the baking time and ensure the dough balls are evenly spaced.
- Storage: Store your chai spice cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, they freeze beautifully for up to 2 months.
Nutritional Information (per cookie, approx.)
- Calories: 150 kcal
- Protein: 2g
- Carbohydrates: 20g
- Fat: 7g
- Fiber: 1g
- Sugar: 12g
- Sodium: 90mg
Recipe Variations
- Vegan Chai Spice Cookies: Substitute the butter with a plant-based butter and use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons of water) in place of the eggs for a fully vegan version.
- Gluten-Free Option: Swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture will remain soft and chewy!
- Chai Spice Snickerdoodles: For a twist on classic snickerdoodles, roll the dough in a mix of chai spice and sugar instead of just cinnamon. The warm spices add an extra dimension of flavor.
- Chai Sugar Sandwich Cookies: Make a chai-flavored buttercream and sandwich two cookies together for an indulgent, creamy treat.
Storage and Make-Ahead Tips
- Room Temperature: These cookies will stay fresh at room temperature in an airtight container for about 4-5 days. They remain soft and chewy without getting too dry.
- Freezer-Friendly: If you’d like to freeze the cookies, simply store them in a freezer-safe container or zip-lock bag. They will last up to 2 months. You can also freeze the unbaked dough balls and bake them whenever you’re ready. Just add an extra minute or two to the baking time.
- Gifting Idea: These cookies make a perfect gift during the holiday season! Simply wrap a batch in a decorative box or tin, and include a small jar of the chai spice mix so your friends or family can recreate the cookies themselves.
Flavor Profile
These chai spice cookies are bursting with the warm, comforting flavors of traditional chai tea. The cinnamon and ginger give them a familiar warmth, while the cardamom and cloves add a floral, slightly spicy depth. The black pepper, although subtle, provides a surprising bite that rounds out the sweetness of the cookie. They are perfectly balanced between sweet and spice, making them an ideal cookie for those chilly fall and winter months.
Difficulty Level
This recipe is easy and beginner-friendly. There’s no complicated technique involved—just basic cookie-making steps that even novice bakers can master. The hardest part is waiting for the dough to chill before baking, but it’s well worth it!
Wine & Beverage Pairings
- Chai Latte: Double down on the chai experience by enjoying these cookies with a warm, frothy chai latte. The spices in the drink will complement and enhance the flavors in the cookies.
- Black Tea: A simple black tea without added sugar or milk makes a perfect pairing with these sweet, spiced cookies.
- Mulled Wine: For a festive touch, try pairing these chai cookies with mulled wine. The spiced flavors in both will complement each other wonderfully.
- Milk: Of course, nothing beats the classic combination of cookies and milk! A cold glass of almond milk or oat milk works just as well for a dairy-free option.
