Warm Chai Spiced Cookies (Easy Recipe) – Cozy, Aromatic, and Simple

Warm chai spiced cookies bring everything you love about a comforting cup of chai into a soft, fragrant bite. They’re buttery, lightly sweet, and filled with warm spices that make your kitchen smell amazing. No fancy tools or techniques needed—just a bowl, a whisk, and a baking sheet.

These are perfect for holiday trays, afternoon tea, or a quick sweet treat with coffee. If you love cozy flavors like cinnamon and cardamom, this recipe will be an instant favorite.

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Warm Chai Spiced Cookies (Easy Recipe) - Cozy, Aromatic, and Simple

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Servings: 24 servings

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground black pepper (optional but recommended)
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons milk or cooled strong chai tea (optional for extra flavor)
• For rolling: 2 tablespoons granulated sugar + 1/2 teaspoon cinnamon

Instructions

• Preheat and prep: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
• Whisk the dry ingredients: In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, cardamom, ginger, cloves, and black pepper.
• Cream butter and sugars: In a separate bowl, beat the softened butter with granulated and brown sugar until light and fluffy, about 2 minutes.
• Add egg and flavor: Mix in the egg and vanilla until smooth.Stir in the milk or cooled chai tea if using.
• Combine: Add the dry ingredients to the wet and mix just until no dry streaks remain. Do not overmix.
• Make the coating: Stir the rolling sugar and cinnamon together in a small bowl.
• Shape: Scoop tablespoon-sized balls (about 1 1/2 tablespoons each), roll in the cinnamon sugar, and place 2 inches apart on the sheets.
• Bake: Bake 9–11 minutes until the edges are set and the centers look slightly soft and puffy.
• Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a rack. They’ll set to a soft, chewy texture as they cool.
• Optional glaze: Whisk 1/2 cup powdered sugar with 1–2 teaspoons milk and a pinch of cinnamon.Drizzle over cooled cookies.

What Makes This Special

• Balanced spices: Cinnamon, cardamom, ginger, and a touch of black pepper for gentle heat.
• Soft and chewy texture: Crisp edges with a tender center that stays soft for days.
• Faster than you think: No chill time required unless you want thicker cookies.
• Not too sweet: The spices shine without an overpowering sugar rush.
• Tea-inspired twist: Optional brewed chai concentrate or crushed tea leaves deepen the flavor.

Shopping List

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground black pepper (optional but recommended)
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons milk or cooled strong chai tea (optional for extra flavor)
• For rolling: 2 tablespoons granulated sugar + 1/2 teaspoon cinnamon

How to Make It

1. Preheat and prep: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Whisk the dry ingredients: In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, cardamom, ginger, cloves, and black pepper.
3. Cream butter and sugars: In a separate bowl, beat the softened butter with granulated and brown sugar until light and fluffy, about 2 minutes.
4. Add egg and flavor: Mix in the egg and vanilla until smooth.

   Stir in the milk or cooled chai tea if using.

5. Combine: Add the dry ingredients to the wet and mix just until no dry streaks remain. Do not overmix.
6. Make the coating: Stir the rolling sugar and cinnamon together in a small bowl.
7. Shape: Scoop tablespoon-sized balls (about 1 1/2 tablespoons each), roll in the cinnamon sugar, and place 2 inches apart on the sheets.
8. Bake: Bake 9–11 minutes until the edges are set and the centers look slightly soft and puffy.
9. Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a rack. They’ll set to a soft, chewy texture as they cool.
10. Optional glaze: Whisk 1/2 cup powdered sugar with 1–2 teaspoons milk and a pinch of cinnamon.

    Drizzle over cooled cookies.

Storage Instructions

• Room temperature: Store in an airtight container for 4–5 days. Slip in a small piece of bread to keep them soft.
• Freezer (baked): Freeze cooled cookies up to 2 months. Thaw at room temp.
• Freezer (dough): Roll into balls, freeze on a tray, then bag for up to 2 months.

  Bake from frozen, adding 1–2 minutes.

Health Benefits

• Spice support: Ginger may help with digestion, and cinnamon offers antioxidants and warmth.
• Lower sugar than many cookies: The spice-forward flavor means you don’t need excessive sweetness.
• Portion-friendly: Smaller cookies deliver the cozy chai taste with fewer calories per serving.

What Not to Do

• Don’t skip the salt: It sharpens the spice flavor and balances the sweetness.
• Don’t overbake: Pull them when the centers still look a bit soft. They firm up as they cool.
• Don’t pack the flour: Spoon and level it. Too much flour makes dry, cakey cookies.
• Don’t overmix the dough: It can toughen the texture and mute the spice.

Alternatives

• Dairy-free: Use a plant-based butter and non-dairy milk.

  Choose one with at least 75–80% fat for best texture.

• Gluten-free: Substitute a 1:1 gluten-free baking blend with xanthan gum.
• Tea-forward: Stir in 1–2 teaspoons very finely crushed chai tea leaves (from tea bags) for a stronger tea note.
• Less sweet: Reduce granulated sugar by 2 tablespoons; bake as directed.
• Extra chewy: Chill the dough 30 minutes before baking.
• More heat: Add a pinch more black pepper or 1/8 teaspoon cayenne.

FAQ

Can I use a premade chai spice blend?

Yes. Use 2 1/2 to 3 teaspoons total, tasting as you go. If the blend contains sugar, slightly reduce the granulated sugar.

Do I need to chill the dough?

Not required.

Chilling for 30–60 minutes will reduce spread and make thicker, chewier cookies.

Can I make these egg-free?

Use 1 tablespoon ground flaxseed mixed with 3 tablespoons warm water. Let it thicken 5 minutes, then use as the egg.

Why are my cookies dry?

You likely added too much flour or baked too long. Measure flour carefully and pull them when the centers look just set.

What if I don’t have cardamom?

Add extra cinnamon and a pinch of nutmeg.

The flavor will shift slightly but still taste cozy and warm.

Can I make them larger?

Yes. Use about 3 tablespoons dough per cookie and bake 11–13 minutes, watching the centers.

In Conclusion

These warm chai spiced cookies are simple, cozy, and full of inviting aromatics. With a tender crumb and gently crisp edges, they pair beautifully with tea, coffee, or a glass of milk.

The spices do the heavy lifting, so the recipe stays easy and approachable. Bake a batch today, and enjoy the comfort of chai in cookie form.