Best Ever Chai Cookies
User Reviews
4.7
Best Ever Chai Cookies
Description
The cookie dough uses a combination of all-purpose and cake flour, cornstarch, and leaveners mixed with a chai spice blend including cinnamon, ginger, cardamom, allspice, nutmeg, and cloves. Cold butter is creamed with sugars before eggs and vanilla are added, then dry ingredients are carefully incorporated. The dough is rolled into balls and coated in chai spice-sugar mixture before baking at 400°F.
These cookies develop a crisp edge with a tender crumb inside and distinct warm spice notes from the chai blend. A vanilla bean glaze made of confectioners’ sugar, milk, and vanilla bean paste can be drizzled once cooled, adding a sweet, creamy glaze that complements the spiced dough.
They make a pleasant treat for tea time or dessert, especially for those who appreciate spiced baked goods with a balance of sweetness and aromatic depth. Smaller cookies can be made for portion adjustments.
For best texture, allow the cookies to rest after baking on the sheet and transfer to a cooling rack; flavors improve after a day. Proper storage in an airtight container at room temperature maintains freshness up to five days; refrigeration is not recommended due to staling. Baking time should be adjusted for cookie size.
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 sugar + 1 Tbsp. for rolling
- 1/4 cup brown sugar packed, light or dark
- 2 large egg
- 2 large egg yolk
- 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
- Allow cookies to rest on the baking sheet for 15 minutes to firm up before transferring to a cooling rack.
- Cookies taste better after sitting for a day as flavors mellow and develop.
- Adjust cookie size and baking time if smaller cookies are preferred.
- Store cookies in an airtight container at room temperature for up to 5 days; avoid refrigeration to prevent staleness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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