Best Ever Chai Cookies
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4.7
219 reviews
Excellent
Best Ever Chai Cookies
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Giant chai cookies are full of cozy, warm chai spices like cardamom, cinnamon, cloves and nutmeg. Topped with a drool-worthy vanilla bean glaze.
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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)
- 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
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
Vanilla Bean Glaze
- 1 1/2 cups confectioners' sugar
- 3 Tbsp. milk (plus more as needed)
- 1 tsp. vanilla bean paste
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Whisk together the ingredients for the chai spice blend in a small bowl.
- In a large bowl, combine the dry ingredients: all purpose flour, cake flour, corn starch, 1 heaping tablespoon chai spice, baking soda, baking powder and salt. Set aside.
- Place the cubed butter and sugars into the bowl of a stand mixture and secure the paddle attachment. Turn the mixer on and cream until smooth, about 1-2 minutes.
- Add in the eggs, egg yolks and vanilla extract and blend until mixed. Use a rubber spatula to knock off mixture if any is sticking to the sides of the bowl and mix again.
- Gradually add in the dry ingredients, about 1/4 cup at a time. Mix until incorporated.
- Roll cookie dough into ~6-7 large balls, or smaller if preferred to get ~20-22 cookies.
- Add 1 Tbsp. sugar to the remaining chai spice and roll the cookie dough balls in the chai spice mixture.
- Place on baking sheet & bake cookies for ~10-11 minutes for the large cookies or ~8-10 minutes for the smaller cookies. Cool cookies completely before glazing.
- For the glaze: Place sifted confectioners’ sugar in a medium sized bowl and add milk and vanilla bean paste. Mix until all of the sugar is incorporated. Add additional milk as needed; glaze should be on the thick side. Spoon glaze over cookies or dunk cookies in glaze. Allow glaze to dry, then enjoy.
Notes
- Let the cookies rest: If your cookies are turning out too gooey, let them rest longer. I recommend at least 15 minutes on the cookie sheet and then transfer to a cooling rack to cool completely. They are even better if you let them sit and enjoy the next day. Your cookies aren’t ruined, just let them rest!
- You can make the cookies smaller. Adjust baking time as needed.
- Storage: Stored properly in an air-tight container at room temperature they will last for up to 5 days. I don’t recommend storing in the refrigerator because they will go stale much faster and lose their quality quickly.
Nutrition Information
Show Details
Serving
1large cookie
Calories
805kcal
(40%)
Carbohydrates
121g
(40%)
Protein
11g
(22%)
Fat
31g
(48%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
179mg
(60%)
Sodium
813mg
(34%)
Potassium
161mg
(5%)
Fiber
3g
(12%)
Sugar
63g
(126%)
Vitamin C
1mg
(1%)
Calcium
111mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 7large
Amount Per Serving
Calories 805 kcal
% Daily Value*
| Serving | 1large cookie | |
| Calories | 805kcal | 40% |
| Carbohydrates | 121g | 40% |
| Protein | 11g | 22% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 179mg | 60% |
| Sodium | 813mg | 34% |
| Potassium | 161mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 63g | 126% |
| Vitamin C | 1mg | 1% |
| Calcium | 111mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
219 reviews
Excellent
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