Chai Spice Cookies

These Chai Spice Cookies bring the cozy flavors of chai tea into a soft, chewy cookie. Infused with cinnamon, ginger, cardamom, and cloves, they’re perfect for the holidays or any time you crave a spiced treat.

Ingredients

Dry Ingredients:

2 ¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground cardamom
¼ tsp ground cloves
¼ tsp ground nutmeg

Wet Ingredients:

¾ cup unsalted butter, softened
¾ cup granulated sugar
½ cup packed brown sugar
1 large egg
1 tsp vanilla extract

Optional Topping:

¼ cup granulated sugar mixed with ½ tsp ground cinnamon for rolling

Instructions

Preheat Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg.
Cream Butter and Sugars:
- In a large bowl, beat butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract, mixing until combined.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Shape the Cookies:
- Scoop tablespoon-sized portions of dough and roll into balls. If desired, roll the dough balls in the cinnamon-sugar mixture. Place them 2 inches apart on the prepared baking sheets.
Bake:
- Bake for 9–11 minutes, or until the edges are set and the centers are soft. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack.
Serve:
- Enjoy warm with a cup of tea or coffee for the ultimate chai experience!

Notes

Add a drizzle of vanilla or maple glaze for an extra touch of sweetness.
Store cookies in an airtight container at room temperature for up to 5 days.
Dough can be frozen for up to 3 months; bake directly from frozen, adding an extra 1–2 minutes to the baking time.