Chai Sugar Cookies are a delicious homemade cookie recipe inspired by the popular chai latte! The same tea flavors in a simple soft and chewy cookie. Perfect for fall, winter, and your Christmas cookie exchange plate. Full of warm spices like cardamom and cinnamon.
Preheat oven to 350°F with a rack in the middle position.
Line two baking sheets with either silicone baking mats or parchment paper.
In a bowl, whisk together the flour, chai spice, baking powder, and salt.
2 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt, 2 Tablespoons chai spice
In the bowl of a stand mixer (or large bowl with hand mixer) on medium speed beat together the softened butter and 1.5 cups sugar until well incorporated, 4-5 minutes.
14 Tablespoons unsalted butter, 1 ½ cups sugar
Add the vanilla and eggs, one at time, to fully incorporate, about 30-60 seconds. Scrape down the sides of the bowl as needed.
2 teaspoons vanilla extract, 2 large eggs
Slowly add the flour mixture while mixing to incorporate.
Scoop approximately 1.5 Tablespoons of dough and shape into a ball.(I like to use a cookie scoop that is this size for ease).
Once in a ball shape, gently press to make a disk approximately 3/4 inch thick.
In a small bowl, mix together the coating ingredients of the remaining sugar and chai spice (optional but great for more chai flavor).
½ cup sugar, ½ teaspoon chai spice
Roll the dough disk in the small dish of sugar and chai to fully coat.
Place the sugar coated dough disks on the baking sheets approximately 2 inches apart (about 12 per sheet).
When the first sheet is full, bake in the oven for approximately 12 minutes. Rotate the baking sheet half way through.Continue making the cookies for the 2nd sheet while the 1st is baking. You may need a third sheet, or can squeeze more onto the 2.(Cookies can also all be baked at the same time, but I find this to be overall faster).
Let the cookies sit on the sheet for 7-10 minutes before removing and finishing cooling on a cooling rack.
Store in an air tight container for up to a week.
Notes
For crispy cookies, cook longer. You can also press them thinner before baking.