I’m not usually a chai tea fan, but these Chai Sugar Cookies are irresistible—soft, chewy, and warmly spiced. I like dunking them in espresso for a “dirty chai” effect, but they’re equally lovely with tea or a mug of warm apple cider.
These chai sugar cookies are perfect for sharing any time of year, and they shine during the holidays. Bring them to a cookie swap for a cozy twist on classic snickerdoodles or sugar cookies.
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Why We Love This Recipe
- Only 9 ingredients and about 30 minutes to make an easy, crowd-pleasing cookie.
- Soft, chewy centers with a lightly crisp edge.
- A spiced, fall-forward take on snickerdoodle-style cookies.
- Comforting and perfect for cool-weather gatherings.
Ingredients
- Chai spice – If you can’t find a premade chai blend, make your own by combining cinnamon, nutmeg, cardamom, cloves, ginger, and allspice (see notes below).
- Lemon extract – A small amount brightens the cookie flavor (a tip borrowed from a family sugar cookie recipe). It’s optional but recommended if you have it.
See the recipe card below for full ingredient amounts and measurements.
Substitutions & Variations
- For more chai aroma, mix a little chai spice into the sugar used for rolling the dough balls.
- Add a pinch of ground star anise to the dough if you enjoy that flavor note.
- Browning the butter before cooling and using it in the dough adds a deep, toasty note—excellent for fall and winter cookies.
- Finish cooled cookies with a light maple glaze for extra warmth and sweetness.
If you try other substitutions, share how they turned out in the comments.
Step by Step Instructions
Step 1: Whisk together all-purpose flour, baking soda, salt, and chai spice in a medium bowl.
Step 2: In a large bowl, cream the unsalted butter and granulated sugar until light and fluffy. Mix in the eggs, vanilla, and lemon extract.
Step 3: Add the dry ingredients to the wet mixture and mix on low until just combined—stopping when flour streaks disappear.
Step 4: Scoop 1″ dough balls, roll them in sugar, and place on a parchment-lined baking sheet. Bake at 350°F until the edges are lightly tan (about 8–12 minutes). Let cookies cool on the sheet until firm enough to transfer to a wire rack.
Expert Tips
Tip #1: Weigh dry ingredients in grams using a food scale for the most consistent results. If using cups, spoon and level the flour rather than packing it.
Tip #2: Use a cookie scoop for uniform dough balls so cookies bake evenly.
Tip #3: Bake one sheet at a time on the middle rack and consider using an oven thermometer to ensure accurate temperature.
Recipe FAQs
They may be overbaked. Remove them when the edges just start to tan—the centers will set as they cool on the hot pan, leaving a soft interior.
No, chilling is not required for this recipe.
Yes—premade or homemade chai spice both work well.
Storage
Room temperature: Store baked cookies in an airtight container for up to 3 days. Adding a slice of bread helps maintain softness.
Refrigerator: Cookie dough can be refrigerated overnight; bring to room temperature before scooping and baking.
Freezing: Wrap cooled cookies tightly and freeze up to 3 months. You can also freeze dough balls for up to 1 month and bake later.
More Recipes You’ll Love
-
Maple Chai Donuts
-
Dirty Chai Macarons
-
Coconut Pecan Cookies
-
Browned Butter Snickerdoodle Cookies
Did you try this recipe? I’d love to see it! Tag @brokenovenbaking on Instagram & Facebook and leave a ⭐️ review below!
📖 Recipe
Chai Sugar Cookies
Equipment
- Baking sheet
- Medium cookie scoop
- Mixing bowls
- Scale or measuring cups
- Measuring spoons
- Whisk and spatula
Weigh dry ingredients in grams (g) with a food scale for best results!
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature (227 g)
- 1½ cups granulated sugar, plus more for rolling (300 g)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract (optional)
- 3 cups all-purpose flour, weighed or spooned and leveled (375 g)
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 tablespoon chai spice*
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar. Add the eggs one at a time, then stir in vanilla and lemon extract.
- Whisk the dry ingredients and add to the wet mixture. Mix until combined.
- Form 1″ dough balls, roll in sugar, and arrange on the prepared sheet.
- Bake at 350°F for 8–12 minutes, or until the bottoms are lightly tan. Let cool on the baking sheet briefly before transferring to a rack.
Video
Notes
*To make your own chai spice, combine:
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cardamom
- 1 teaspoon ground cloves
- 1 teaspoon allspice
- 1 tablespoon ground ginger
Storage: Store cookies in an airtight container at room temperature with a slice of bread for up to 3 days, or freeze for up to 3 months. Dough can be refrigerated overnight or frozen for up to 1 month.
Nutrition information is an estimate and not guaranteed.
Carbohydrates: 20 g
Protein: 2 g
Fat: 7 g
The provided nutritional information is an estimate per serving.
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