Chai Spice Cookies

There’s something incredibly comforting about baking, especially when it involves the sweet and spicy aroma of Chai Spice Cookies. I remember the first time I decided to try making these delightful treats. It was a crisp fall afternoon, and I craved something that would fill my kitchen with warmth. As the spices danced through the air—cinnamon, ginger, and cardamom—I felt a wave of nostalgia, reminding me of cozy evenings spent sipping chai with friends. The moment the cookies came out of the oven, golden and fragrant, I knew I had created something special. These cookies aren’t just a dessert; they evoke memories and create new ones with each batch I make.

What to Gather for Chai Spice Cookies

When crafting the perfect Chai Spice Cookies, the ingredients you choose matter. Each component plays a vital role in producing that signature flavor. The key players here are the spices, which truly embody the essence of chai. The combination of unsalted butter, all-purpose flour, and a rich blend of spices creates a cookie that’s not only delicious but also uniquely aromatic. Let’s dive into what you’ll need!

• ¾ cup unsalted butter, softened: The base of the cookie, providing richness and moisture.
• ½ cup confectioners’ sugar: Adds sweetness and helps achieve that melt-in-your-mouth texture.
• 2 teaspoons vanilla extract: For a subtle undertone of flavor.
• 2 cups all-purpose flour: The backbone of the cookie, giving it structure.
• 1 teaspoon ground cinnamon: One of the primary spices, infusing warmth.
• 1 teaspoon ground ginger: Adds a zesty kick that complements the sweetness.
• ½ teaspoon ground cardamom: Offers a unique, aromatic flavor.
• ¼ teaspoon kosher salt: Enhances the sweetness.
• ¼ teaspoon ground allspice: Adds depth and complexity to the flavor profile.
• 1/8 teaspoon ground black pepper: A surprising twist to the flavor.
• Garnish: A sprinkle of ground cinnamon for the finishing touch.
• 1 cup unsalted butter, for frosting: Adds creaminess to the frosting.
• 3 cups confectioners’ sugar: Sweetens the frosting and gives it a smooth texture.
• 2 tablespoons heavy whipping cream: For a rich, creamy consistency in the frosting.
• 2 teaspoons vanilla bean paste: Intensifies the vanilla flavor in the frosting.

Chai Spice Cookies Instructions

Making Chai Spice Cookies is a delightful journey that fills your kitchen with irresistible aromas. Follow these steps to create your very own batch of spiced goodness.

1. In the bowl of a stand mixer fitted with the paddle attachment, beat ¾ cup (170 grams) unsalted butter and ½ cup (60 grams) confectioners’ sugar at high speed until creamy, about 2 to 3 minutes. Make sure to stop and scrape the sides of the bowl so everything mixes evenly. Then, beat in 2 teaspoons (8 grams) vanilla extract.
2. In a medium bowl, whisk together 2 cups (250 grams) all-purpose flour, 1 teaspoon (2 grams) ground cinnamon, 1 teaspoon (2 grams) ground ginger, ½ teaspoon (1 gram) ground cardamom, ¼ teaspoon kosher salt, ¼ teaspoon ground allspice, and 1/8 teaspoon ground black pepper. This combination creates the aromatic base for your cookies.
3. With the mixer on low speed, gradually add the flour mixture to the butter mixture, beating until just combined. Be careful not to overmix; you want a soft dough that holds together.
4. Turn out the dough onto a clean work surface and roll it into a log about 2 inches thick and 5¼ inches long. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours. This helps the flavors meld and the cookies maintain their shape.
5. Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper to prevent sticking.
6. Once the dough is chilled, unwrap it and cut the log into ¼-inch-thick slices. Place them 1 inch apart on the prepared baking sheets. They will spread a little while baking, so make sure they have some space.
7. Bake in the preheated oven until the edges are lightly browned, about 8 to 10 minutes. Keep an eye on them, as oven temperatures can vary.
8. Let the cookies cool on the pans for about 2 minutes before transferring them to wire racks to cool completely. This cooling step is crucial to achieving the right texture.
9. While the cookies cool, prepare the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (227 grams) unsalted butter and ¼ teaspoon kosher salt at medium speed until smooth and creamy. Gradually add 3 cups (360 grams) confectioners’ sugar alternately with 2 tablespoons (30 grams) heavy whipping cream, beginning and ending with sugar. Stop to scrape the sides of the bowl as needed.
10. After all ingredients are combined, beat in 2 teaspoons (12 grams) vanilla bean paste. Increase the mixer speed to high, beating until pale and fluffy, about 1 to 2 minutes.
11. Use a pastry bag fitted with a small petal piping tip (like Ateco#120) to pipe the frosting in a zigzag pattern onto each cooled cookie. For an extra touch, garnish with a sprinkle of ground cinnamon. Store any leftovers in an airtight container for up to 4 days.

Making Adjustments

Adjusting recipes can be a fun way to personalize your Chai Spice Cookies. Here are some helpful tips to keep in mind:

• Storage: Keep your cookies in an airtight container to maintain freshness. They can last for about four days, but I love them best within the first two days.
• Freezing: You can freeze the dough before slicing it. Just wrap the log tightly in plastic wrap and then in foil. When you’re ready to bake, slice and bake directly from the freezer—add a minute or two to the baking time.
• Pairing: These cookies pair wonderfully with chai tea or a cup of coffee. For a festive touch, serve them alongside a spiced apple cider.
• Variation: Feel free to play with the spice levels! If you prefer a spicier cookie, increase the ginger or add a pinch more black pepper.
• Frosting Alternatives: Not a fan of frosting? Dust your cookies with powdered sugar for a simpler finish.
• Serving Size: These cookies are great for gatherings. Consider making a double batch—they’ll disappear quickly!

Serving Suggestions

When it comes to serving Chai Spice Cookies, the options are endless! Here are some delightful ways to present these tasty treats:

• Afternoon Tea: Serve these cookies alongside a pot of your favorite tea. The spice complements the warmth of the beverage.
• Holiday Gatherings: They make a lovely addition to holiday cookie platters, where their unique flavor stands out among the traditional options.
• Gift Giving: Package a few cookies in a decorative box as a thoughtful gift for friends or family during the festive season.
• Seasonal Celebrations: Perfect for fall or winter celebrations, their warm flavors echo the season’s spirit.
• Picnics: These cookies travel well, making them a great option for picnics or outdoor gatherings.
• Storage Tips: If you have leftovers, store them in an airtight container at room temperature. They’ll remain delicious for several days, so you can enjoy them at your leisure!

FAQ

Conclusion

In summary, Chai Spice Cookies encapsulate the essence of warmth and comfort baking. Their delightful blend of spices, combined with a creamy frosting, creates a unique treat that is sure to satisfy your sweet cravings. I encourage you to whip up a batch and share them with loved ones; they’re perfect for any occasion and will surely become a favorite in your home.

Chai Spice Cookies

Indulge in the warm, spiced goodness of Chai Spice Cookies. These delightful treats are perfect for any occasion, boasting a rich flavor profile that’s sure to satisfy your sweet tooth. With their cozy spices and creamy frosting, you'll want to make them tonight!

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 10 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• ¾ cup cup unsalted butter softened
• ½ cup cup confectioners' sugar
• 2 teaspoons teaspoons vanilla extract
• 2 cups cup all-purpose flour
• 1 teaspoon teaspoon ground cinnamon
• 1 teaspoon teaspoon ground ginger
• ½ teaspoon teaspoon ground cardamom
• ¼ teaspoon teaspoon kosher salt
• ¼ teaspoon teaspoon ground allspice
• 1/8 teaspoon teaspoon ground black pepper
• 1 cup cup unsalted butter softened, for frosting
• 3 cups cup confectioners' sugar for frosting
• 2 tablespoons tablespoons heavy whipping cream for frosting
• 2 teaspoons teaspoons vanilla bean paste for frosting
• ground cinnamon for garnish

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Whisk
• Mixing Bowl
• Chef's Knife

Method

 

1. In the bowl of a stand mixer fitted with the paddle attachment, beat ¾ cup (170 grams) unsalted butter and ½ cup (60 grams) confectioners' sugar at high speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in 2 teaspoons (8 grams) vanilla extract.
2. In a medium bowl, whisk together 2 cups (250 grams) all-purpose flour, 1 teaspoon (2 grams) ground cinnamon, 1 teaspoon (2 grams) ground ginger, ½ teaspoon (1 gram) ground cardamom, ¼ teaspoon kosher salt, ¼ teaspoon ground allspice, and 1/8 teaspoon ground black pepper. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined.
3. Turn out dough onto a work surface, and roll into a 2-inch thick log (about 5¼ inches long). Wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
4. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper. Cut log into ¼-inch-thick slices, and place 1 inch apart on prepared pans.
5. Bake until edges are lightly browned, 8 to 10 minutes. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks.
6. Spoon Vanilla Bean Frosting into a pastry bag fitted with a small petal piping tip (Ateco#120). Pipe frosting in a zigzag pattern onto each cookie. Garnish with ground cinnamon, if desired.
7. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (227 grams) unsalted butter and ¼ teaspoon kosher salt at medium speed until smooth and creamy. With mixer on low speed, add 3 cups (360 grams) confectioners' sugar alternately with 2 tablespoons (30 grams) heavy whipping cream, beginning and ending with sugar, beating until well combined after each addition and stopping to scrape sides of bowl. Beat in 2 teaspoons (12 grams) vanilla bean paste. Increase mixer speed to high, and beat until pale and fluffy, 1 to 2 minutes. Use immediately.

Notes

• Storage: Keep your cookies in an airtight container to maintain freshness. They can last for about four days, but I love them best within the first two days.
• Freezing: You can freeze the dough before slicing it. Just wrap the log tightly in plastic wrap and then in foil. When you’re ready to bake, slice and bake directly from the freezer—add a minute or two to the baking time.
• Pairing: These cookies pair wonderfully with chai tea or a cup of coffee. For a festive touch, serve them alongside a spiced apple cider.
• Variation: Feel free to play with the spice levels! If you prefer a spicier cookie, increase the ginger or add a pinch more black pepper.
• Frosting Alternatives: Not a fan of frosting? Dust your cookies with powdered sugar for a simpler finish.
• Serving Size: These cookies are great for gatherings. Consider making a double batch—they’ll disappear quickly!

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Meet Zara Knight

I founded Zest Home Recipes because I believe home cooking should never be boring. My mission is to wake up your palate with recipes that are vibrant, easy, and full of life. I personally cook, photograph, and approve every dish on this site to ensure it brings a spark of joy and a burst of flavor to your kitchen table.