Chai Sugar Cookies Recipe

Chai sugar cookies on an old metal cake pan.

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5 from 1 vote

Chai sugar cookies are of blend of warm and aromatic spices, perfectly balanced with a chewy center and crispy edges.

Prep Time15

Cook Time10

Course: Cookies, Dessert

Cuisine: American

Keyword: chai, spiced, sugar cookies

Servings:

Calories: 92kcal

Author: Leigh Harris

Ingredients

2 3/4 cups All-purpose flour
1/2 tsp Baking powder
1 tsp Baking soda
1/2 tsp Kosher salt
1 cup Granulated sugar
3/4 cup Dark brown sugar
2 tsp Ground cinnamon
1 tsp Ground cardamom
1 1/2 tsp Ground ginger
1/2 tsp Ground allspice
1/2 tsp Ground cloves
1/2 tsp Fresh ground nutmeg
1/4 tsp Ground black pepper
1 cup Unsalted butter room temperature
1 large Egg room temperature
1 tsp Vanilla extract

Instructions

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In a medium bowl whisk together the flour, baking powder, baking soda, and kosher salt. In another medium bowl whisk together the sugars and spices. Reserve 1/4 cup of the sugar mixture and place it in a small bowl for rolling the dough balls. Set aside.
2 3/4 cups All-purpose flour, 1/2 tsp Baking powder, 1 tsp Baking soda, 1/2 tsp Kosher salt
In another medium bowl whisk together the sugars and spices. Reserve 1/4 cup of the sugar mixture and place it in a small bowl for rolling the dough balls. Set aside.
1 cup Granulated sugar, 3/4 cup Dark brown sugar, 2 tsp Ground cinnamon, 1 tsp Ground cardamom, 1 1/2 tsp Ground ginger, 1/2 tsp Ground allspice, 1/2 tsp Ground cloves, 1/2 tsp Fresh ground nutmeg, 1/4 tsp Ground black pepper
In the bowl of a stand mixer fitted with the paddle attachment (or a handheld electric mixer), beat the softened butter with the sugar mixture for about 3 minutes or until light and fluffy. Add the egg and vanilla extract and combine until fully incorporated.
1 cup Unsalted butter, 1 large Egg, 1 tsp Vanilla extract
Gradually add in the dry ingredients and mix until just combined. Use a tablespoon cookie scoop and roll the dough into balls then roll them in the reserved sugar mixture. Place them about 2 inches apart on the prepared baking sheet.
Bake for 8 to 10 minutes. Let them cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.

Notes

Test bake one or two cookies. Keep a close eye on the cookies while baking. Overbaking can result in dry cookies while underbaking may lead to an extra soft texture.

See the FAQ section of the post for storage and freezing information.

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