This post may contain affiliate links. Please read our disclosure policy.
These chai sugar cookies are a delicious spin on the classic snickerdoodle. Instead of being rolled in just cinnamon sugar, they’re coated in a chai spice blend mixed with sugar. The result is a tender, chewy cookie with crisp edges and a perfectly spiced finish. These Chai Snickerdoodles will be a favorite Fall cookie!
I recently flew to New York City for a big work trip and of course, I had to try as many bakeries, desserts, and quintessential New York City restaurants as possible. My daughter and I had heard that Maman made a decadent chocolate chip cookie and we had to try. As we were ordering, their chai spiced cookie caught our eye and we had to try it as well. It was actually the winner of all the cookies we tried and I had to recreate the Maman chai cookie at home.
These soft and chewy Chai Sugar Cookies are a cozy twist on a classic snickerdoodle cookie recipe which is a an absolute favorite in our home.
If you’re a fan of snickerdoodles but crave the warm, aromatic flavors of chai, these chai sugar cookies are your next must-bake treat. It is the perfect soft and chewy sugar cookie, spiced with a warming blend of chai spices, then rolled in a spiced sugar coating for an extra layer of flavor.
These cookies are the ultimate comfort food, combining sweetness and spice in every bite. These Chai Spiced Cookies are easy to make and perfect for fall, winter, or anytime you need a cozy treat!
Why is chai so popular?
Chai has an aromatic blend of spices that include cinnamon, cardamom, ginger, cloves, nutmeg and even black pepper. The warming spices are associated with comfort and relaxation, which is why chai tea lattes have become so popular. Incorporating chai spices into baked goods, like these cookies, brings the same cozy warmth to desserts.
Chai Snickerdoodles Ingredients:
This is a warm spiced cookie because we add chai spices into the cookie dough plus roll the dough balls into a chai spiced sugar blend so you can double the spice!
- Butter
- Brown Sugar
- Sugar
- Eggs
- Vanilla Extract
- Flour
- Baking Soda
- Cream of Tartar
- Salt
- Chai Spices (Cinnamon, Cardamom, Ginger, Cloves, and Nutmeg)
What to roll the Chai Cookies in?
- Sugar
- Chai Spice Blend
What are the spices in a chai spice blend?
The typical spices in a chai blend are aromatic and warming.
Cinnamon – Adds warmth and sweetness.
Cardamom – Provides a distinct, sweet-spicy, and slightly citrusy flavor.
Ginger – Gives a spicy and zesty kick.
Cloves – Adds depth with a rich, warming spiciness.
Nutmeg (optional) – Adds a subtle sweet-spicy note.
Black Pepper (optional) – Gives a hint of heat.
Star Anise (optional) – Provides a slight licorice-like flavor.
How to make Chai Sugar Cookies:
- In a large mixing bowl, cream butter, brown sugar, and sugar for 4 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1 minute longer.
- Make the chai spice blend by mixing together cinnamon, cardamom, ginger, cloves, nutmeg, and a pinch of black pepper.
- Stir in flour, cream of tartar, baking soda, salt, and 2 teaspoons of chai spice blend. Stir just until combined.
- In a small bowl, stir together the remaining chai spice blend and 1/3 cup of sugar.
- Cover the dough and chill for 25-30 minutes. Roll into small balls until round and smooth. Drop into the chai spiced mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. *To make flatter chai snickerdoodles, press down in the center of the ball before placing it in the oven. This helps to keep them from puffing up in the middle. *
- Preheat oven to 350 degrees. Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.
How do I know when the Soft Chai Cookies are done baking?
The cookies should be done when the edges are just set and slightly golden, but the centers will still look soft and underbaked. This is what gives the cookies their signature chewy texture. If you bake them until they are fully firm, they’ll turn out crunchy instead of chewy.
Tips and Tricks for Chewy Chai Cookies:
Room Temperature Ingredients: Make sure your butter and egg are at room temperature to ensure the smoothest cookie dough.
Don’t Overbake: These cookies are soft and chewy, so take them out when the edges are just golden, and the centers still appear slightly underbaked. They’ll continue to firm up as they cool, resulting in the perfect texture.
Chill the Dough: To ensure the cookie dough isn’t too sticky to roll, refrigerate it for 30 minutes. Chilling also helps prevent the cookies from spreading too much while baking.
Adjust Spice Levels: If you love extra spice, feel free to increase the amount of cinnamon or ginger in the dough or the coating. You can also add a pinch of black pepper for a touch of peppery spice.
Popular Cookie Recipes:
Pin this now to find it later
Pin It
Chai Sugar Cookies
Ingredients
Chai Cookies:
- 1 cup Butter (softened)
- 3/4 cup Brown Sugar
- 3/4 cup Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 2 1/2 cups Flour (for slightly thicker cookie, use 2 2/3 cups)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Cream of Tartar
- 1/2 teaspoon Salt
- 2 teaspoons Chai Spice Blend (recipe below)
Chai Spice Blend:
- 1 Tablespoon Cinnamon
- 1 1/4 teaspoon Cardamom
- 1 teaspoon Ginger
- 1/4 to 1/2 teaspoon Ground Cloves
- 1/4 teaspoon Nutmeg
- pinch Black Pepper
Chai Sugar Mixture (for rolling the dough balls in):
- 1/3 cup Sugar
- 1 Tablespoon Chai Spice Blend
Instructions
- In a large mixing bowl, cream butter, brown sugar, and sugar for 4 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1 minute longer.
- Make the chai spice blend by mixing together cinnamon, cardamom, ginger, cloves, nutmeg, and a pinch of black pepper.
- Stir in flour, cream of tartar, baking soda, salt, and 2 teaspoons of chai spice blend. Stir just until combined.
- In a small bowl, stir together the remaining chai spice blend (1 Tablespoon) and 1/3 cup of sugar.
- Cover the dough and chill for 25-30 minutes.
- Preheat oven to 350 degrees. Roll into small balls until round and smooth. Drop into the chai spiced mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. *To make flatter chai snickerdoodles, press down in the center of the ball before placing it in the oven. This helps to keep them from puffing up in the middle.
- Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
