Description
These Best Ever Chai Cookies combine warming chai spices with a tender, buttery texture for a truly irresistible treat. Rolled in a spiced sugar blend and baked to perfection, then topped with a smooth vanilla bean glaze, these cookies are perfect for cozy afternoons or festive occasions.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 Tbsp chai spice blend, divided (recipe below)
Chai Spice Blend
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp cardamom
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1/2 tsp cloves
Wet Ingredients
- 16 Tbsp unsalted butter, cold, cubed (1 cup butter)
- 1 cup sugar (+ 1 Tbsp for rolling)
- 1/4 cup brown sugar, packed (light or dark)
- 2 large eggs
- 2 large egg yolks
- 2 tsp vanilla extract
Glaze
- 1 1/2 cups confectioners' sugar
- 3 Tbsp milk (plus more as needed)
- 1 tsp vanilla bean paste
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat; set aside to ensure cookies don’t stick during baking.
- Make Chai Spice Blend: In a small bowl, whisk together cinnamon, ginger, cardamom, allspice, nutmeg, and cloves to create your chai spice blend. Reserve 1 tablespoon of this blend for rolling the cookies later.
- Combine Dry Ingredients: In a large bowl, thoroughly mix all-purpose flour, cake flour, cornstarch, 1 heaping tablespoon of the chai spice blend, baking soda, baking powder, and salt. Set this mixture aside.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat the cold cubed butter with the sugar and brown sugar until smooth and creamy, about 1 to 2 minutes.
- Add Eggs and Vanilla: Incorporate the eggs, egg yolks, and vanilla extract into the creamed mixture. Scrape the sides of the bowl with a rubber spatula as needed to fully combine all ingredients.
- Mix Dry Ingredients In: Gradually add the dry flour mixture to the wet ingredients in the mixer, about 1/4 cup at a time, mixing until fully incorporated and dough forms.
- Form Cookie Dough Balls: Roll the dough into approximately 6 to 7 large balls, or smaller if you prefer to yield about 20 to 22 cookies.
- Roll Dough in Spiced Sugar: Mix 1 tablespoon of sugar with the remaining chai spice. Roll each dough ball in this mixture to coat evenly before placing on the prepared baking sheet.
- Bake the Cookies: Bake the cookies in the preheated oven for about 10 to 11 minutes if making larger cookies, or 8 to 10 minutes if smaller. Remove from oven and let cool completely on the baking sheet.
- Prepare Glaze and Finish: To make the glaze, sift confectioners’ sugar into a medium bowl, add milk and vanilla bean paste, and mix until smooth. If needed, add more milk to achieve a thick glaze consistency. Spoon or dunk cooled cookies into glaze, then allow to dry before serving.
Notes
- For best results, use cold butter to achieve a tender and flaky cookie texture.
- Adjust spice levels in the chai blend to suit your taste preferences.
- Ensure cookies are completely cool before glazing to prevent melting the glaze.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can freeze unglazed cookie dough balls for up to a month and bake fresh cookies as needed.
