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4.7 from 219 votes

Best Ever Chai Cookies

Giant chai cookies are full of cozy, warm chai spices like cardamom, cinnamon, cloves and nutmeg. Topped with a drool-worthy vanilla bean glaze.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 7 large
Calories: 805 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. Whisk together the ingredients for the chai spice blend in a small bowl.
  3. 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.
  4. 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.
  5. 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.
  6. Gradually add in the dry ingredients, about 1/4 cup at a time. Mix until incorporated.
  7. Roll cookie dough into ~6-7 large balls, or smaller if preferred to get ~20-22 cookies.
  8. Add 1 Tbsp. sugar to the remaining chai spice and roll the cookie dough balls in the chai spice mixture.
  9. 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.
  10. 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

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

% 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.