Chai Cookies Recipe

Introduction

These chai cookies are an easy-to-make treat that captures the warm, comforting spices of a chai latte without using tea. Made with brown butter and a blend of aromatic spices, they are rolled twice in chai-spiced sugar for an extra burst of flavor. Perfect for cozy afternoons or sharing with friends!

Ingredients

• 18 TBSP unsalted butter (1 cup plus 2 tbsp)
• 2 2/3 cups all-purpose flour
• 1 TBSP cornstarch
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp cardamom
• 1/4 tsp ground cloves
• 1 1/2 cups white granulated sugar
• 2 large eggs (room temperature)
• 1 tsp pure vanilla extract

Chai Sugar

• 1/2 cup white granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp cardamom
• 1/4 tsp ground cloves

Instructions

1. Step 1: In a large frying pan, melt the butter over medium heat. Once melted, cook it until the milk solids separate and turn amber in color. Watch closely to avoid burning; you want plenty of brown flecks.
2. Step 2: Pour the browned butter into a bowl and let it cool for about 40 minutes. To speed cooling, place it in the fridge and stir every 10 minutes until cool.
3. Step 3: In a medium bowl, sift together the flour, cornstarch, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, and cloves. Set aside.
4. Step 4: In a large mixing bowl, whisk the cooled brown butter with sugar, eggs, and vanilla extract until smooth and combined.
5. Step 5: Add the dry ingredients to the wet ingredients and fold together gently using a rubber spatula until just combined. This will form a thick cookie dough.
6. Step 6: Preheat the oven to 350℉ (175℃). Line two cookie sheets with parchment paper. Let the dough rest for 10 minutes to help prevent spreading during baking.
7. Step 7: In a small bowl, mix together the chai sugar ingredients: sugar, cinnamon, ginger, nutmeg, cardamom, and cloves.
8. Step 8: Use a large cookie scoop to portion the dough. Roll each dough ball in the chai sugar mixture to coat completely.
9. Step 9: Place 6 cookie dough balls on each prepared baking sheet, spaced evenly.
10. Step 10: Bake for 13 to 15 minutes until the edges are lightly golden and the centers are set.
11. Step 11: Allow the cookies to sit on the hot pan for 6 minutes after baking. Then roll the tops of the cookies again in the chai sugar mixture for extra flavor. Transfer cookies to a wire rack to cool completely.

Tips & Variations

• Use a large frying pan to brown the butter faster and with more even heat distribution, allowing better formation of nutty brown flecks.
• Spoon and level your flour instead of scooping it directly to avoid compacting and drying out the cookies.
• Letting the dough rest for 10 minutes before scooping helps the gluten relax and prevents cookies from spreading too much during baking.
• For high altitude baking, add an extra 2 tablespoons of flour to maintain the right dough consistency.
• Try substituting the cardamom with ground fennel seeds for a different spice note.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months; thaw at room temperature before serving. To refresh, warm the cookies in a low oven for a few minutes to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of unsalted butter?

Yes, you can use salted butter but reduce additional salt in the recipe slightly to balance the flavor.

Can I prepare the dough ahead of time?

Yes, you can refrigerate the dough, wrapped tightly, for up to 24 hours before baking. This can help deepen the flavors and improve texture.

Chai Cookies Recipe

Print Recipe

★★★★★

4.8 from 134 reviews

Chai Cookies are a delightful, spiced sugar cookie featuring rich brown butter and a blend of chai spices infused twice for an intense chai latte flavor without the tea. These cookies are perfect for chai lovers looking for a cozy, aromatic treat with warm spices like cinnamon, ginger, cardamom, nutmeg, and cloves.

• Author: Lena
• Prep Time: 25 minutes
• Cook Time: 13 minutes
• Total Time: 1 hour 18 minutes
• Yield: 17 large cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 18 TBSP Unsalted butter (1 cup plus 2 tbsp)
• 2 2/3 cups All-purpose flour
• 1 TBSP Cornstarch
• 1 tsp Baking soda
• 1 tsp Salt
• 2 tsp Ground cinnamon
• 1 tsp Ground ginger
• 1/4 tsp Ground nutmeg
• 1/2 tsp Cardamom
• 1/4 tsp Ground cloves
• 1 1/2 cups White granulated sugar
• 2 Large eggs (room temperature)
• 1 tsp Pure vanilla extract

Chai Sugar

• 1/2 cup White granulated sugar
• 1 tsp Ground cinnamon
• 1/2 tsp Ground ginger
• 1/4 tsp Ground nutmeg
• 1/4 tsp Cardamom
• 1/4 tsp Ground cloves

Instructions

1. Heat: In a large frying pan, melt the butter over medium heat. Continue cooking the butter until the milk solids separate and turn an amber brown color, creating brown butter with nutty brown flecks. Watch carefully to prevent burning.
2. Cool: Pour the browned butter into a bowl and let it cool for 40 minutes. To speed cooling, place the bowl in the refrigerator and stir every 10 minutes until it reaches room temperature.
3. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, and cloves. Set this mixture aside.
4. Mix Wet Ingredients: In a large mixing bowl, whisk the cooled browned butter, white granulated sugar, eggs, and pure vanilla extract until smooth and combined, incorporating the flavorful brown butter flecks.
5. Combine: Gradually add the dry ingredients to the wet ingredients and fold with a baking spatula until a thick dough forms.
6. Preheat Oven: Preheat the oven to 350°F (177°C) and line two cookie sheets with parchment paper. Let the dough rest for 10 minutes to allow the gluten to relax, helping to control spreading during baking.
7. Prepare Chai Sugar: In a small bowl, mix together sugar, cinnamon, ginger, nutmeg, cardamom, and cloves to make the spiced coating for the cookies.
8. Scoop: Using a large cookie scoop, form the dough into balls. Roll each dough ball thoroughly in the chai spiced sugar to coat.
9. Bake: Place 6 cookie dough balls on each prepared cookie sheet spaced adequately apart. Bake in the preheated oven for 13-15 minutes or until the edges turn lightly golden brown.
10. Cool on Pan: Remove the cookie sheets from the oven and let the cookies sit on the hot pan for 6 minutes to firm up.
11. Final Coating and Cool: While still warm, roll the tops of the cookies back into the chai spiced sugar for an extra layer of flavor. Transfer the cookies to a wire rack to cool completely.

Notes

• Flour – Spoon and level for accurate measurement or use a kitchen scale to avoid compacting the flour, which can affect cookie texture.
• High Altitude Baking – If baking at high altitude, add an extra 2 TBSP of flour to help control spreading.
• Dairy – Remove butter and eggs from the refrigerator 2 hours before baking to reach room temperature for better mixing.
• Watch Brown Butter Closely – Brown butter can go from perfect to burnt quickly, so monitor closely and remove from heat once amber brown spots appear.

Keywords: chai cookies, brown butter cookies, chai spice cookies, spiced sugar cookies, autumn cookies, cinnamon cookies, easy dessert