Melt in your mouth Chai Cookies are full of cozy winter flavors! They are so soft and pillowy with the best combination of cozy spices.
Print Recipe
4.5 from 2 votes

Chai Cookies

Melt in your mouth Chai Cookies are full of cozy winter flavors! They are so soft they practically melt in your mouth. The cookie is loaded with cinnamon, ginger, cardamom, allspice, and a dash of black pepper. It comes together easily and is bound to become your new favorite cookie.
Prep Time2 hrs 20 mins
Cook Time9 mins
Total Time2 hrs 29 mins
Yields: 30 cookies
Calories: 72
Author: Jen Sobjack

Ingredients

Instructions

  • Beat the butter and sugar together in a large bowl using a stand mixer with a paddle attachment or a hand-held mixer on low speed just until combined. Beat in the egg and vanilla just until incorporated. Scrape down the sides of the bowl as needed.
  • In a separate bowl, combine the flour, cinnamon, baking powder, cream of tartar, baking soda, ginger, cardamom, salt, allspice, and black pepper; stir with a whisk. Add all of the flour mixture to the butter mixture and beat on low speed just until incorporated. Cover with plastic wrap and refrigerate for at least 2 hours and up to 48 hours.
  • Heat the oven to 350°F. Line two baking sheets with parchment paper or a silicone mat. Scoop 1 and 1/2 to 2 tablespoons of dough and roll into balls. Roll the balls slightly taller instead of perfectly round. Place the dough balls 2 inches apart on the prepared cookie sheets. 
  • Bake for 8-9 minutes or until lightly golden around the edges. The cookies will appear underdone and very soft. Cool on the cookie sheet for 5 minutes then transfer to a wire rack to cool completely.

Make ahead tip

  • The cookies will keep for up to 1 week stored in an airtight container at room temperature. 
  • The dough can be rolled into balls and frozen for up to 3 months.