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Stack of round cookies with a white frosting edge, one cookie partially bitten. Background shows more frosted cookies on a baking sheet. Cozy and inviting mood.

Chai Spiced Sugar Cookies

I love baking these chai sugar cookies with warm spices and cinnamon chips. Soft, tender, and perfect for fall, holiday baking, or sharing with friends.
Servings - 4 dozen
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Prep Time1 hour 30 minutes
Cook Time45 minutes
Total Time2 hours 15 minutes

Ingredients
  

Cookie Dough

  • 3.5 cups all purpose flour | 485g
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 teaspoons ground ginger
  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground allspice
  • 1 teaspoon ground nutmeg
  • 3 teaspoons ground cardamom
  • 1 teaspoon ground cloves
  • 1 1/2 sticks unsalted butter, room temperature | 170g
  • 1 cup granulated white sugar | 200g
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 cup milk
  • 3/4 cup cinnamon baking chips, chopped | 5 ounces | 142g

Glaze

  • 2 cups powdered sugar | 225g
  • 3 tablespoons milk
  • Small pinch each of nutmeg, cinnamon, and salt

Instructions

Cookie Dough

  • Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside. Preheat the oven to 350°F
  • Combine Dry Ingredients: In a medium bowl, whisk together flour, baking soda, salt, and spices. Set aside.
    3.5 cups all purpose flour | 485g
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    3 teaspoons ground ginger
    4 teaspoons ground cinnamon
    2 teaspoons ground allspice
    1 teaspoon ground nutmeg
    3 teaspoons ground cardamom
    1 teaspoon ground cloves
  • Cream Butter and Sugar: In a stand mixer, cream the butter and sugar until light and fluffy.
    1 1/2 sticks unsalted butter, room temperature | 170g
    1 cup granulated white sugar | 200g
  • Add Eggs: Add eggs one at a time, mixing well after each addition.
    2 eggs, room temperature
  • Add Extract: Add vanilla extract and mix briefly until incorporated.
    2 teaspoons vanilla extract
  • Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture in batches, alternating with the milk. Mix until just combined.
    1/4 cup milk
  • Add Chips: Add chopped cinnamon chips and mix until combined.
    3/4 cup cinnamon baking chips, chopped | 5 ounces | 142g
  • Chill the Dough: Wrap the dough in plastic wrap and chill for at least one hour.
  • Roll and Cut: Roll out the dough to 1/4-inch thickness on a floured surface. Use cookie cutters to cut dough into desired shapes.
  • Arrange on Baking Sheet: Place the cut-out cookies on the prepared baking sheet, spacing them about 2 inches apart.
  • Bake: Bake for 8-10 minutes, or until the bottoms are light golden brown. Larger cookies may need a bit more time.
  • Cool: Transfer cookies to a cooling rack. Prepare glaze (if using) while the cookies are cooling.

Glaze

  • Mix Glaze Ingredients: In a medium bowl, whisk together the powdered sugar, milk, and spices.
    2 cups powdered sugar | 225g
    3 tablespoons milk
    Small pinch each of nutmeg, cinnamon, and salt
  • Adjust Consistency: If needed, add more powdered sugar to thicken the glaze or more milk to thin it. The glaze should be thick enough to stay on the cookie without running off.
  • Apply Glaze: Spread, drizzle, or dip the tops of the cooled cookies in the glaze. I prefer to dip the cookie in glaze and shake off the excess while holding the cookie upside down.
  • Set: Allow the glaze to dry and set.
  • Store: Store finished cookies in an airtight container.
  • Note: The number of cookies will vary based on cutter size. This recipe made approximately 54 cookies (4.5 dozen) using a 2.5-inch circular cutter.