These chai cookies are an easy to make cookie! They are a brown butter chai spiced sugar cookie that are rolled twice in chai sugar. They taste just like having chai tea!

One chai cookie split in half.

I wanted to make a chai cookie that tastes like a chai latte, but without any tea. This cookie is chai spiced! It has 5 spices in both the cookie and chai sugar! They get rolled twice in the sugar to give it even stronger flavor.
I have tips and tricks and process photos to easily help you make this recipe! If you love chai desserts, try my chai cake.

Top view of chai cookies.

Tips for making the cookies

Here are my tips, so yours turns out like this recipe! See my post on how to make brown butter for more tips.

  • Tip 1: Make the brown butter first. I like to use a large frying pan, because it will brown faster since it has more surface area. You are looking for the milk deposits to separate and turn amber in color. You want a lot of brown flecks!
  • Tip 2: Make sure to spoon and level the flour. If you stick the measuring cup into the flour it can compact it, resulting in a cookie that doesn’t spread.
  • Tip 3: On the other side, make sure to let the cookie dough sit for 10 minutes before scooping. This allows the gluten to absorb into the dough, and helps with spreading.
Wet ingredients in a bowl.
You will see a bunch of brown specks in the wet ingredients from the browned butter.
Cookie dough in a bowl.
This will make a thick dough.
Cookie dough ball on parchment paper.
Roll the cookie dough balls into the chai spiced sugar.
Baked cookie in a bowl of chai sugar.
After they are done baking, roll it into it again.

If you love cinnamon cookies try my apple cider cookies or brown butter snickerdoodles!

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Two cookies split in half in a stack.
Bite missing from chai cookies.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

One chai cookie split in half.
5 from 1 review

Chai Cookies

Stephanie Rutherford
These chai cookies are so easy to make! They are chai spiced cookies made with brown butter and doubled rolled in chai sugar!
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Prep Time: 25 minutes
Cook Time: 13 minutes
Chilling Time: 40 minutes
Total Time: 1 hour 18 minutes
Servings: 17 large cookies

Ingredients
 
 

Chai Cookies

  • 18 TBSP Unsalted butter, 1 cup plus 2 tbsp
  • 2 2/3 cups All-purpose flour
  • 1 TBSP Cornstarch
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 2 tsp Ground cinnamon
  • 1 tsp Ground ginger
  • 1/4 tsp Ground nutmeg
  • 1/2 tsp Cardamon
  • 1/4 tsp Ground cloves
  • 1 1/2 cups White granulated sugar
  • 2 Large eggs, room temperature
  • 1 tsp Pure vanilla extract

Chai Sugar

  • 1/2 cup White granulated sugar
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1/4 tsp Ground nutmeg
  • 1/4 tsp Cardamon
  • 1/4 tsp Ground cloves

Instructions
 

  • In a large frying pan, melt the butter. Once melted, let it cook until the milk deposits separate and turn amber in color. Watch it closely while it start to separate!
    18 TBSP Unsalted butter
  • Pour butter into a bowl and let it cool for 40 minutes, you can speed this up by placing in the fridge and mixing every 10 minutes until cooled.
  • In a medium bowl, sift the flour, cornstarch, baking soda, salt, cinnamon, ginger, nutmeg, cardamon, and cloves. Set aside.
    2 2/3 cups All-purpose flour, 1 TBSP Cornstarch, 1 tsp Baking soda, 1 tsp Salt, 2 tsp Ground cinnamon, 1 tsp Ground ginger, 1/4 tsp Ground nutmeg, 1/2 tsp Cardamon, 1/4 tsp Ground cloves
  • In a large mixing bowl, add the melted brown butter, sugar, eggs, and vanilla and whisk together.
    1 1/2 cups White granulated sugar, 2 Large eggs, 1 tsp Pure vanilla extract
  • Add the dry ingredients and mix using a baking rubber spatula. Mix until combined. This will be a thick dough.
  • Preheat oven to 350℉. Line two cookie sheets with parchment paper. Let the dough rest for 10 minutes to prevent spreading.
  • In a bowl, combine sugar, cinnamon, ginger, nutmeg, cardamon, and cloves. Use a large cookie to scoop the dough. Roll each ball into chai sugar.
    1/2 cup White granulated sugar, 1 tsp Ground cinnamon, 1/2 tsp Ground ginger, 1/4 tsp Ground nutmeg, 1/4 tsp Cardamon, 1/4 tsp Ground cloves
  • Place 6 cookie dough balls per cookie sheet. Bake for 13-15 minutes until the edges are lightly golden.
  • Let the cookies sit on the hot pan for 6 minutes before taking the cookie and rolling the top of the cookie back in the chai sugar. Place on a wire rack to cool down.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 273kcal, Carbohydrates: 39g, Protein: 2g, Fat: 12g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 32mg, Sodium: 204mg, Potassium: 31mg, Fiber: 1g, Sugar: 24g, Vitamin A: 372IU, Vitamin C: 0.03mg, Calcium: 11mg, Iron: 1mg
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