Warm vanilla spiced chai sugar cookies that are rolled in a homemade chai spice blend. Dunk them in a chai latte for a comforting breakfast or snack. If you love sugar cookies, see all of our recipes here.
We created our own chai tea pairing…Spiced Chai Sugar Cookies. We took our classic, bakery-style sugar cookies, gave it a warm vanilla flavor and added chai spices.
It’s almost like a snickerdoodle, but even better.
What you’ll love about these cookies:
- a unique twist on a traditional favorite
- soft, sweet and warmly spicy
- thick and buttery
- freezer friendly
What is chai spice?
Have you ever had chai tea? It’s been an Indian tradition for centuries. It’s a black tea blend that is partly sweet and partly spicy. Here’s the common spices in chai spice:
Allspice and cloves are strong, so we just put in a hint. You can tweak the amounts to get the exact flavor you like.
Do you have to refrigerate the cookie dough?
The spiced chai sugar cookies are best when you refrigerate the dough for about an hour before you bake them. Make the dough, scoop the dough into 1 1/2″ balls, roll the dough in the special homemade chai spice/sugar mixture, and pop that dough into the refrigerator.
Spiced Chai Sugar Cookies
- 2 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- dash cloves
- dash allspice
- 1 cup butter softened
- 1 1/2 cups white granulated sugar
- 1 large egg
- 3/4 teaspoon vanilla extract
Chai Spice for Rolling:
- 1/4 cup granulated sugar
- 1 teaspoon ground ginger
- 2 teaspoons cinnamon
- 2 teaspoons ground cardamom
- 1/2 teaspoon ground cloves
- dash allspice
- In a small bowl, stir together flour, baking soda, baking powder, cinnamon, cardamom, ginger, cloves and allspice. Set aside.
- In a large mixing bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients.
- Scoop the dough into about 18-20 1-1/2" inch balls.
- In a small bowl, combine the ingredients for the chai spice.
- Roll the dough balls in the chai spice and place on an ungreased cookie sheet.
- Slightly flatten the top of each cookie with the bottom of a glass that has been dipped in sugar.*
- Refrigerate the cookies for at least 1 hour.
- Sprinkle the top of the cookies with extra chai spice right before baking.
- Bake at 375 degrees for 10 minutes, removing the cookies just before the edges get brown.
- Allow the cookies to cool for 5 minutes, then move them to a flat surface to cool.
- Store in an airtight container.
Helpful Cookie Resources:
- Our best Cookie Making Tools that every baker should have.
- Tips on how to freeze cookies.
- Do your cookies turn out flat? Find out why here.
Frequently Asked Questions
Yes! This recipe doubles well.
Yes. We generally make bigger cookies. If you make smaller cookies just watch the baking time. They won’t need as long to bake.
You could add white chocolate chips or chopped nuts if you’d like.