I’m not a frequent chai tea drinker, but these Chai Sugar Cookies are irresistible. They’re soft and chewy with warm chai spice throughout. I love dunking them in espresso for a dirty chai latte feel, but they also pair beautifully with tea or a mug of warm apple cider.
These chai sugar cookies make a cozy dessert for any gathering and are especially lovely during the holidays. Bring them to a cookie exchange for a seasonal twist on classic snickerdoodles or sugar cookies.
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Why We Love This Recipe
- Only 9 ingredients and under 30 minutes from start to finish.
- Soft centers with a slight crunchy edge for perfect texture.
- A cozy, chai-spiced variation on snickerdoodles.
- Comforting and seasonal—ideal for fall and winter baking.
Ingredients
- Chai spice – You can buy a premixed chai spice or make your own (see notes). Typical spices include cinnamon, nutmeg, cardamom, cloves, ginger, and allspice.
- Lemon extract – A subtle addition that brightens the cookie—my grandma’s secret for extra flavor. It can be omitted if you don’t have it.
See the recipe card below for the full ingredient list and measurements.
Substitutions & Variations
- Boost chai flavor by mixing a little chai spice into the sugar you roll the dough in before baking.
- For a licorice-like note, add a pinch of ground star anise to the dough with the chai spice.
- Browning the butter before cooling and using it in the recipe adds a warm, nutty depth—great for colder months.
- Try a light maple icing drizzle on cooled cookies for extra sweetness and fall flavor.
If you try other substitutions, share the results in the comments—I’d love to know how they turn out.
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. Add the eggs, vanilla, and lemon extract, mixing until incorporated.
Step 3: Add the dry ingredients to the wet ingredients and mix on low just until the flour streaks disappear.
Step 4: Form 1″ dough balls, roll them in granulated sugar, and place on a parchment-lined baking sheet. Bake at 350°F until the edges just begin to tan (about 8–12 minutes). Cool on the sheet until firm enough to transfer to a wire rack.
Expert Tips
Tip #1 – Weigh dry ingredients in grams with a food scale for the most consistent results. If using cups, use the spoon-and-level method to avoid packed flour.
Tip #2 – A medium cookie scoop keeps portion sizes even so cookies bake uniformly.
Tip #3 – Bake one sheet at a time on the oven’s middle rack. An oven thermometer helps ensure accurate temperature.
Recipe FAQs
They were likely overbaked. Remove them from the oven when the edges just start to tan—the residual heat from the pan will finish them while keeping centers soft.
No, chilling the dough is not necessary for this recipe.
Yes—premade or homemade chai spice both work beautifully in these cookies.
Storage
Room Temperature: Store baked cookies in an airtight container for up to 3 days. Adding a slice of bread to the container helps retain moisture and keeps cookies soft longer.
Refrigerator: Cookie dough can be covered and refrigerated overnight. Bring to room temperature before scooping, rolling, and baking.
Freezing: Wrap cooled cookies tightly and freeze up to 3 months. You can also freeze shaped dough balls for up to 1 month and bake them later.
More Recipes You’ll Love
- Maple Chai Donuts
- Dirty Chai Macarons
- Coconut Pecan Cookies Recipe
- 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
Kayla Burton
Pin Recipe
Equipment
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Baking sheet
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Medium cookie scoop
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Mixing bowls
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Scale or measuring cups
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Measuring spoons
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Whisk
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Spatula
Ingredients
- 1 cup (2 sticks) (227 g) unsalted butter room temperature
- 1½ cups (300 g) granulated sugar plus more for rolling
- 2 large (2 large) eggs room temperature
- 1 teaspoon (1 teaspoon) vanilla extract
- ½ teaspoon (½ teaspoon) lemon extract
- 3 cups (375 g) all-purpose flour weighed in grams or spooned and leveled
- 1 teaspoon (1 teaspoon) baking soda
- ¾ teaspoon (¾ teaspoon) salt
- 1 tablespoon (3 teaspoons) chai spice*
Instructions
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Preheat oven to 350°F and line a baking sheet with parchment paper.
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In a large bowl, cream together the butter and sugar. Add eggs, vanilla, and lemon extract, mixing until smooth.
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Whisk dry ingredients and add to the wet mixture. Mix until combined and no flour streaks remain.
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Form 1″ dough balls and roll in sugar. Arrange on the prepared baking sheet, spaced evenly.
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Bake at 350°F for 8–12 minutes, until the bottoms are lightly tan. Cool on the baking sheet before transferring to a wire rack.
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Notes
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cardamom
- 1 teaspoon ground cloves
- 1 teaspoon allspice
- 2 teaspoons cinnamon
- 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. Cookie dough can be refrigerated overnight or frozen for up to 1 month.
The nutrition information is an estimate and not guaranteed to be exact.
Carbohydrates: 20 g
Protein: 2 g
Fat: 7 g
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.