Chai Cookies Recipe

Introduction

These Chai Cookies combine warm spices with a rich brown butter flavor, creating a comforting treat perfect for any time of year. Soft on the inside with a lightly crisp edge, they bring the cozy taste of chai tea to your cookie jar.

Ingredients

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

Instructions

1. Step 1: In a large frying pan, melt the butter over medium heat. Continue cooking until the milk solids separate and turn a rich amber color, forming brown butter. Watch carefully to avoid burning.
2. Step 2: Pour the browned butter into a bowl and let it cool for about 40 minutes. To speed up cooling, place the bowl 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 browned butter with 1 1/2 cups sugar, eggs, and vanilla extract until smooth.
5. Step 5: Add the dry ingredients to the wet mixture and fold gently with a spatula until fully combined into a thick dough.
6. Step 6: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Let the dough rest for 10 minutes to help prevent spreading while baking.
7. Step 7: In a small bowl, mix the remaining 1/2 cup sugar with cinnamon, ginger, nutmeg, cardamom, and cloves to create the chai sugar coating.
8. Step 8: Use a large cookie scoop to form dough balls. Roll each ball thoroughly in the chai sugar mixture to coat.
9. Step 9: Place six dough balls on each prepared baking sheet, spacing them evenly. Bake for 13 to 15 minutes, or until the edges are lightly golden.
10. Step 10: Let the cookies rest on the hot baking sheet for 6 minutes after baking. Then, roll the tops of the warm cookies again in the chai sugar coating. Transfer to a wire rack to cool completely.

Tips & Variations

• For an extra chai kick, add a pinch of black pepper or fennel seeds to the spice mix.
• Use ghee instead of butter for a deeper, nuttier flavor in your browned butter.
• Store dough balls in the freezer and bake straight from frozen, adding an extra minute or two to the baking time.

Storage

Store cooled Chai Cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed bag for up to three months. Reheat briefly in a warm oven or microwave to refresh their softness and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular melted butter instead of browned butter?

You can, but browning the butter adds a rich, nutty flavor that makes these cookies special. Regular melted butter will yield a good cookie but with less depth in taste.

How do I prevent the cookies from spreading too much?

Letting the dough rest before baking helps reduce spreading. Also, chilling the dough briefly can help maintain the shape during baking.

Chai Cookies Recipe

Print Recipe

★★★★★

5 from 74 reviews

Delight in these aromatic and spiced Chai Cookies combining warm spices like cinnamon, ginger, cardamom, and cloves with rich browned butter for a unique and flavorful treat. Perfectly soft and chewy with a crispy spiced sugar coating, these cookies capture the essence of chai in every bite.

• Author: Leo
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 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

Butter and Wet Ingredients

• 18 tbsp Unsalted butter (1 cup plus 2 tbsp)
• 1 1/2 cups White granulated sugar
• 2 Large eggs (room temperature)
• 1 tsp Pure vanilla extract

Chai Sugar Coating

• 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. Allow it to cook until the milk solids separate and turn an amber color, creating brown butter. Watch carefully to avoid burning.
2. Cool: 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 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 aside.
4. Mix Wet Ingredients: In a large mixing bowl, whisk together the cooled browned butter, 1 1/2 cups granulated sugar, eggs, and vanilla extract until well combined.
5. Combine: Add the dry ingredients to the wet ingredients and fold gently using a rubber spatula until just combined. The dough will be thick.
6. Preheat Oven: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper. Let the dough rest for 10 minutes to minimize spreading during baking.
7. Prepare Coating: In a small bowl, mix together the 1/2 cup granulated sugar with cinnamon, ginger, nutmeg, cardamom, and cloves to create the chai sugar coating.
8. Scoop and Coat: Using a large cookie scoop or spoon, portion out dough balls. Roll each ball thoroughly in the chai sugar mixture to coat completely.
9. Bake: Place about 6 dough balls per cookie sheet to allow space for spreading. Bake for 13-15 minutes, or until the cookie edges turn a light golden color.
10. Cool and Re-coat: Let the cookies sit on the hot pans for 6 minutes after baking. Then, remove and roll the top of each warm cookie once more in the chai sugar for an extra spiced layer. Transfer to a wire rack to cool completely.

Notes

• Allowing the browned butter to cool fully before mixing prevents the eggs from cooking during mixing.
• Resting the dough before baking helps maintain the cookie shape and prevents excessive spreading.
• Using room temperature eggs helps create an even and smooth dough texture.
• Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
• You can freeze dough balls before baking; thaw slightly and then bake as directed.

Keywords: chai cookies, spiced cookies, brown butter cookies, cinnamon cookies, ginger cookies, cardamom cookies, aromatic cookies