Can I freeze chai cookie dough?

Yes, chai cookie dough freezes well. After rolling the dough into balls (before coating in spiced sugar), place them on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag. When ready to bake, let them thaw slightly, roll in spiced sugar, and bake as directed.

How do I make these chai cookies gluten-free?

For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum. Ensure all other ingredients (especially baking powder) are certified gluten-free. The flavor and texture will still shine!

What makes chai cookies different from snickerdoodles?

While both have a cinnamon-sugar coating and chewy texture, chai cookies are packed with a wider variety of warm spices — including cardamom, ginger, nutmeg, and cloves — for a more complex, tea-inspired flavor. They also feature brown butter, which adds a rich nuttiness.

Best Chai Cookies Recipe – Soft, Chewy & Packed with Warm Spices

Description

These chai cookies are irresistibly soft, chewy, and infused with warm chai spices like cinnamon, cardamom, ginger, and cloves. Made with brown butter for added richness and rolled in spiced sugar, they’re the perfect treat for fall and winter seasons.

Ingredients

Scale

1 1/4 cups (280 g) unsalted butter
2 cups (250 g) all-purpose flour, spooned and leveled
1 tbsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1 tsp ground cardamom
1/4 tsp ground cloves
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups (275 g) light brown sugar
4 egg yolks, at room temperature
2 tsp vanilla extract or vanilla bean paste
1/2 tbsp heavy cream
1/2 tbsp molasses
6 tbsp (75 g) granulated white sugar (for spiced sugar)
1/2 tsp ground cinnamon (for spiced sugar)
1/4 tsp ground ginger (for spiced sugar)
1/8 tsp ground allspice (for spiced sugar)
1/8 tsp ground nutmeg (for spiced sugar)
1/4 tsp ground cardamom (for spiced sugar)
Pinch of ground cloves (for spiced sugar)

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Instructions

Brown the butter over medium heat until foamy and golden brown, then let it cool completely in the fridge until solid but soft.
Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
In a bowl, whisk together flour, cinnamon, ginger, cardamom, allspice, cloves, nutmeg, baking powder, baking soda, and salt.
In a large bowl, beat the cooled brown butter until fluffy, then add brown sugar and beat until creamed.
Add egg yolks, vanilla, heavy cream, and molasses. Beat until the mixture is pale and smooth.
Gradually mix the dry ingredients into the wet ingredients until just combined.
In a separate bowl, mix granulated sugar and chai spices for the coating.
Scoop dough into 2-tbsp portions, roll into balls, and coat in the spiced sugar.
Place 8 cookies per baking sheet and bake for 11–12 minutes, until edges are set.
Let cookies cool for 5 minutes on the tray, then transfer to a wire rack to cool completely.

Notes

Use a kitchen scale to weigh flour for accuracy (1 cup = 125g).
Do not skip browning the butter—it adds rich flavor depth.
Chill dough if your kitchen is warm to prevent excess spreading.
Freeze unbaked dough balls for future baking ease.
Use a cookie cutter to reshape warm cookies for a uniform look.

Prep Time: 30 minutes
Cook Time: 11 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14g
Sodium: 95mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 0.5g
Protein: 2g
Cholesterol: 45mg