I was craving something sweet the other night but didn’t want just another plain sugar cookie… and these chai-spiced sugar cookies came through like a warm hug in cookie form.
They’re soft, chewy in the middle, with that perfect sugary crunch on the edges, and every bite tastes like a cozy mug of spiced chai. Honestly, they smell so good in the oven I had to stop myself from eating the dough.
They’re super easy to whip up, don’t need any chilling, and the flavor is just chef’s kiss thanks to the homemade chai spice blend.
I’ve made these for holiday cookie swaps, after-school snacks, and even just to go with tea on a rainy afternoon. Trust me, they disappear fast
Why You’ll Love This Recipe
If you love sugar cookies but want something a little more exciting, these are it. The dough is soft and simple to make, and the flavor is anything but basic thanks to a homemade chai spice mix that brings warm notes of cinnamon, cardamom, ginger, and a little black pepper.
These cookies bake up soft in the center, lightly crisp at the edges, and roll beautifully in sugar for that classic sparkle. They’re freezer-friendly, holiday-friendly, and tea-time approved. Plus, your kitchen is going to smell like a dream while they’re baking.
What You’ll Need
For the Cookies:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¼ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Chai Spice Blend:
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- ¼ teaspoon ground black pepper
For Rolling:
- ¼ cup granulated sugar
Pro Tips
- Soften your butter fully—cold butter won’t cream properly and will affect texture.
- Don’t skip the sugar roll! It gives that perfect crinkle-top look and light crunch.
- Use freshly ground spices if you can—especially cardamom. It makes a difference.
- Slightly underbake for softness. Cookies continue baking on the pan after they’re out of the oven.
- Double the chai spice mix. Save some for tea lattes, oatmeal, or more baking!
Tools You’ll Need
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Cookie scoop or tablespoon
- Baking sheet
- Parchment paper
- Wire cooling rack
Substitutions and Variations
- Make it dairy-free: Use plant-based butter sticks.
- Add citrus: Mix in 1 tsp orange zest for a lovely citrus twist.
- Use brown sugar: Swap ¼ cup white sugar with brown sugar for a deeper flavor.
- Make it spicy: Add extra black pepper or a pinch of cayenne for a bolder bite.
- Icing option: Drizzle with a vanilla or maple glaze after cooling.
Make-Ahead Tips
- Prepare the dough in advance: You can make the dough and refrigerate for up to 48 hours. Let it come to room temp before scooping.
- Freeze unbaked dough balls: Roll in sugar and freeze in a single layer. Bake from frozen—just add 1–2 minutes to the bake time.
- Freeze baked cookies: Store cooled cookies in a freezer-safe bag for up to 2 months. Great for last-minute guests or cravings!
How to Make Chai-Spiced Sugar Cookies
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and all chai spices. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat softened butter and sugar together with a mixer until light and fluffy—about 2–3 minutes.
Step 4: Add Egg and Vanilla
Beat in the egg and vanilla extract until smooth and combined.
Step 5: Combine and Mix
Gradually add the dry mixture into the wet ingredients, mixing on low until fully combined. Dough will be soft but not sticky.
Step 6: Scoop and Roll
Scoop dough into 1-inch balls and roll each one in the reserved sugar. Place on the prepared baking sheet, about 2 inches apart.
Step 7: Bake
Bake for 9–11 minutes, or until the edges are just set and the tops have crackled. They should look slightly underbaked in the center.
Step 8: Cool
Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Serving Suggestions
These cookies are perfect with a hot cup of chai (obviously), coffee, or warm milk.
Serve them on a holiday dessert tray, pack them in lunchboxes, or enjoy a few as a late-night treat. For a fancy twist, sandwich them with a spiced buttercream or serve with ice cream.
Leftovers and Storage
- Room temp: Store in an airtight container for up to 5 days.
- Freezer (unbaked): Freeze dough balls (rolled in sugar) for up to 2 months.
- Freezer (baked): Freeze cooled cookies in a single layer or with parchment between stacks. Thaw at room temp.
Nutrition & Benefits
These cookies may be a treat, but they come with a feel-good dose of warming spices. Cinnamon, ginger, and cardamom have anti-inflammatory properties and can aid digestion.
Using quality spices and homemade dough means you skip preservatives and artificial flavorings often found in store-bought cookies. They’re cozy, satisfying, and just the right amount of sweet.
Recipe FAQ
1. Can I use store-bought chai spice mix?
Yes! Use 1½–2 tablespoons, depending on how strong the blend is.
2. Do I need to chill the dough?
Nope! You can bake them right away. If your kitchen is really warm, 15 minutes of chill time won’t hurt.
3. Can I make these gluten-free?
Yes, just sub a 1:1 gluten-free baking flour. Be sure to check for xanthan gum in the blend.
4. Can I make these crispier?
Bake an extra 2–3 minutes for a more golden, crunchy edge.
5. How do I make the cookies uniform in size?
Use a cookie scoop for even baking and a clean, bakery-style look.
Soft, Spiced, and Made to Share
There’s just something magical about cookies that smell like chai tea and feel like a hug.
These Chai-Spiced Sugar Cookies are sweet without being too sweet, cozy without being heavy, and perfect for everything from holidays to weekday tea breaks.
Once you make a batch, don’t be surprised if they become a year-round favorite.