Chai Cookies

Chai Cookies

Yield: 3 dozen
Author: Traci Dolcemascolo
These soft chai spice cookies combine the flavors of snickerdoodles and fall spices with a homemade chai spice mix, resulting in a warm and comforting treat.
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  1. In a large bowl, whisk together the flour, cream of tartar, baking soda, salt, and chai spice.
  2. In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and sugars until fluffy, about 3 minutes at medium speed. Add eggs and vanilla and beat for an additional 1-2 minutes.
  3. Pour the dry ingredients into the butter mixture and mix on low speed just until the flour is incorporated. Do not overmix.
  4. Refrigerate the dough for at least 30 minutes, or overnight.
  5. When ready to bake, preheat the oven to 350 degrees F.
  6. For the topping, mix the granulated sugar and chai spice in a small bowl.
  7. Scoop the dough into 1 1/2 tablespoon scoops and roll each into a ball. Roll the ball in the chai-sugar mixture.
  8. Arrange about 3 inches apart on a parchment-lined cookie sheet. Bake for 7-10 minutes, or until the edges of the cookies are just starting to turn brown.
  9. Allow to cool on the cookie sheet for several minutes then transfer to a wire cooling rack.


These cookies can be stored in a freezer-safe container for up to two months. You can also freeze the cookie dough balls, just thaw them in the refrigerator, roll them in chai sugar, and bake them according to the recipe instructions.

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