These soft chai spice cookies are like the best snickerdoodles combined with your favorite fall flavors! Homemade chai spice mix makes for a warm and comforting cookie.
Why this Recipe is Best
- These cookies have everything you love about snickerdoodles but with even more fall spices.
- The crackly sugar spice topping yields to a delightfully soft sugar cookie base.
- You can make the dough ahead of time and keep it in the fridge or freezer until you’re ready to bake!
I’ve been on a bit of a Chai kick lately! My homemade Chai Spice Mix is so easy to add to everything from breads to cookies. The flavors are perfectly balanced between sweet spices like cinnamon and the bold taste of ginger and cloves.
These Chai Cookies pair wonderfully with hot tea, apple cider or the warm drink of your choice on a chilly fall day.
Cream of Tartar. The cream of tartar adds a subtle tanginess to the cookies and also makes them nice and chewy!
Chai Spice . This homemade chai has layers of flavor that give warmth and spice to these cookies.
Butter. In order to have the most control over the salt level, use unsalted butter. If using salted butter, reduce the added kosher salt in the recipe to ¼ teaspoon.
Sugar. Using both granulated and brown sugar gives you the best of both worlds. Granulated sugar provides structure to the cookie while the brown sugar adds flavor and helps with the chewy texture.
STEP 1. Prepare and chill the dough. Mix together flour, salt, cream or tartar and chai spice in a bowl.
In a larger mixing bowl, cream together the butter and sugar. Next, beat in the eggs and homemade vanilla extract.
Gradually incorporate the flour mixture into the bowl with the wet ingredients. Cover and refrigerate the dough for at least 30 minutes.
STEP 2. Add topping
When you’re ready to bake the chai cookies, preheat your oven. Then, mix together granulated sugar and chai spice in a small bowl.
Roll the dough into small balls. Roll each ball in the sugar mixture.
STEP 3. Bake
Place each spice coated cookie on a baking sheet. Bake for 7 to 10 minutes.
Let Chai Cookies cool on the baking sheet for a few minutes. Then, move them to a wire rack to cool completely.
Tips and Tricks
- Be careful not to overmix this cookie dough. If you’re using an electric mixer, switch it to low speed when you add your dry ingredients.
- The cookies should be just beginning to brown on the edges when you remove them from the oven. Do not overbake! They will continue firming up as they cool.
- I like to prepare the dough the night before. Let it chill overnight and you’re ready to bake a fresh batch of chai cookies the next day.
- Love chai? Use the spice mix to whip up a loaf of this delicious Chai Apple Bread! Use the bread in our apple bread pudding! Or bake a batch of easy chai donuts for breakfast.
Store your chai cookies in an airtight container at room temperature, and they will stay soft and fresh for up to 7 days!
Refrigerating cookie dough solidifies the fat and reduces moisture in the dough. This results in a cookie that has more concentrated flavor, less spread, giving you a great tasting cookie with a soft, chewy texture.
Over measuring your flour will result in a cookie that remains in a ball. If measuring with a cup, spoon the flour into to the cup then level it off, instead of scooping your flour. If your baking soda is old then the cookies will spread too much and they will be flat. Chilling the dough is an important step in helping the cookies spread properly.
Baked cookies can be placed in a freezer-safe container and kept in the freezer for up to 2 months. You can also freeze cookie dough balls. Thaw them in the refrigerator, roll in chai sugar, and bake according to recipe instructions.
It is important to remove your cookies from the oven when they are still slightly undercooked, to help them to be soft. Bake until the outside edges have just started to brown and the inside looks slightly wet.
More Easy Cookie Recipes
Bring comfort and warmth to your kitchen! Aromatic spices, brown sugar and a chewy texture make these Chai Cookies unforgettable!