Get ready to add these aromatic chai cookies to your baking list this fall!Jump to Recipe
The smell of these chai cookies will inevitably invoke the feeling of wanting to curl up next to a fireplace with a good book, your favorite throw and warm cup of coffee or tea. They are soft, not too sweet and full of flavor.
My husband says that these are his favorite cookies I make during the fall season. He calls them the perfect tea cookie.
I’ve listed the servings as 15. This will give you bigger as in thicker cookies. You can do smaller portions of dough and yield about 20 chai cookies. If you make smaller ones, account for the baking time. Adjust it to 13 minutes and go from there.
The wonderful chai spices
In the notes section of the recipe, I’ve noted the exact measurement of spices I used to make a homemade chai spice mix. I always make sure I have enough on hand to keep me stocked through all my holiday baking. I found this spice combination via Pinterest and love the balance of each unique seasoning. If you prefer to use a premade mix, you can shop this one that I found on Amazon. I have not tried this one myself so do so at your own discretion.
Chilling your dough
This is an important step that you’re not going to want to skip. Trust me! This cookie dough is sticky, making it difficult to work with. If you skip this step, your cookies will spread out too much. The minimum chilling time I recommend is 4 hours but I typically chill mine overnight. Leave dough out at room temperature for 15 minutes before scooping out onto your baking sheet.
Because your dough is still going to be chilled before baking, I’ve recommended to bake for 14-15 minutes at 350°F. When you remove your baking sheet from the oven, you may notice that cookies will appear to look a bit raw in the middle. That’s ok. The last thing you want to do is overbake them. They will continue to cook on the baking sheet for a few minutes. Leave cookies on the baking sheet for 5 minutes before transferring to a cooling rack. Bake one cookie sheet at a time.
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3 1/2 tsp chai spice see notes section for recipe
- 2 eggs
- 1 tsp vanilla extract
- 10 tbsp unsalted butter, softened
- Line two baking sheets with parchment paper. Set aside.
- In your stand mixer, combine softened butter and sugars on medium high for 2-3 minutes until mixture looks light and airy. Add in eggs, one at a time. Next, add in vanilla extract. Mix until well combined.
- In a medium-sized bowl, whisk together flour, baking soda, chai, and salt. Add these dry ingredients to wet ingredients and mix by hand with a spoon or spatula.
- Refrigerate cookie dough for at least 4 hours or overnight. Once dough has been chilled, let it sit out at room temperature for 15 minutes. Scoop dough out with a cookie scoop and place on baking sheet.
- Set oven to 350°F. Bake one sheet at a time for 14-15 minutes. Cookies will look a little undercooked in the middle which is fine. They will continue to cook on the baking sheet. Leave cookies on baking sheet for 5 minutes before transferring to a cooling rack. I like to enjoy mine with a drizzle of honey on top but that's totally optional.
- 2 tsp ground cardamom
- 2 tsp ground all spice
- 2 tsp ground nutmeg
- 4 tsp ground cinnamon
- 2 tsp ground cloves
- 6 tsp ground ginger