Best Ever Chai Cookies with Vanilla Bean Glaze

Desserts  |  Published Nov 7, 2021  |  Updated Nov 7, 2021  |  By Tawnie

a chai cookies on parchment paper topped with vanilla bean glaze

Chai Cookies. What can I say? I love you.

Perfectly sweet, buttery, freezer friendly, and full of warm classic chai spices. As if that’s not enough, we also topped them off generously with vanilla bean glaze. It’s like a snickerdoodle cookie but even better.

Each bite tastes like the holidays and you’ll be able to find me snacking on one with a warm cup of coffee all Fall/Winter long.

a chai cookies on parchment paper topped with vanilla bean glaze

The homemade chai spice blend is super easy to make and I bet you have all of the spices in your pantry already. No actual chai tea will be added into the recipe but I bet these would be delicious dunked in a chai tea latte. Like a chai flavor explosion, YUM!

We’re pretty obsessed with cookies over here. This recipe is similar to these popular funfetti cookies, I’ve simply made a few tweaks to make them chai flavored. It all started with Kroll’s Kookies last year, and since then I’ve been making cookies like a crazy lady. Let’s just say my friends and family aren’t mad about the cookie deliveries!

Reasons to make Chai Cookies

  1. First off, do we really need a reason?!
  2. They are perfectly soft and cake-y.
  3. Full of delicious, warm chai spices.
  4. They bake beautifully and smell SO GOOD.
  5. You can whip up a batch quickly, no chill time required.
  6. They are an epic cookie to enjoy all Fall/Winter long!

Grab your ingredients and let’s do this!

Ingredient Notes

  • Chai Spice Blend: I’m using a combination of: cinnamon, cardamom, cloves, nutmeg, allspice and ginger. Black pepper is used in some chai blends but I am not adding any into these cookies.
  • All-Purpose Flour: Spoon the flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need.
    • Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it.
  • Cake Flour: Cake flour is finer, softer and lighter than All-Purpose Flour and I find using a mix of both cake flour and All-Purpose results in the perfect cookies.
    • You can find Cake flour in most grocery stores, usually on the top shelf.
  • Corn Starch: Seems weird to add cornstarch to cookies, right? But cornstarch is key to giving cookies that delectably soft center that’s just to die for. It also helps to keep the cookies thick and GIANT!
  • Butter: Cold, unsalted butter is used in this recipe. Not melted or frozen or room temperature. Cold butter straight from the fridge. It might feel weird to not let the butter soften, but this cookie is best with cold butter.
  • Salt: Don’t forget the salt! Salt is so great in baking because it intensifies the body’s ability to taste the sweetness of the sugar. Yum! We want that.
ingredients to make cookies in small glass bowls
seasonings in small dishes

Step by Step Directions

  1. Preheat the oven to 400°F.
  2. Whisk together the dry ingredients in a large bowl and set aside.
  3. Cream the butter and sugars together
  4. Then add in the eggs, egg yolks and vanilla extract and blend until mixed.
  5. Gradually add in the flour mixture until ingredients are incorporated.
  6. Measure out 6-7 large cookies. Or make smaller if preferred.
  7. Roll the cookie dough balls in the remaining chai spice/sugar mixture.
  8. Place on baking sheet & bake cookies for ~10-11 minutes.
  9. Once cooled, pour vanilla bean glaze over cookies.
chai cookie dough balls on a silpat baking mat o a gold baking sheet

Expert Tips

  • No chilling required! Don’t you just love a no chill cookie recipe? These cookies will not flatten out like pancakes, they stay nice and sturdy even without the chill time. Woo!
  • Use a mix of both All-Purpose flour and cake flour: I’ve tested without cake flour and the cookie is more dense. It’s still delicious, but I just love the cake-y center when using a combination of both flours.
  • Let the cookies rest: If your cookies are turning out too gooey, let them rest longer. I recommend at least 15 minutes on the cookie sheet and then transfer to a cooling rack to cool completely. They are even better if you let them sit and enjoy the next day. Your cookies aren’t ruined, just let them rest!
  • Add an extra egg yolk: It’s just science. Adding in 1 whole egg (egg + white), plus an extra egg yolk (with no white) results in a chewy, delicious, amazing cookie.
  • You can make the cookies smaller. Adjust baking time as needed.
  • You can make homemade cake flour if you can’t find it in stores. Homemade cake flour: 14 Tbsp. All-purpose flour and 2 Tbsp. corn starch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup flour, so you’ll need a bit more than that for this recipe. Double it, and use again for another use!
  • Don’t flatten the cookies prior to baking, keep them in a ball.
a chai cookies on parchment paper topped with vanilla bean glaze

FAQ

How do I store these cookies?

Store baked cookies at room temperature for up to 1 week, or freeze in a freezer safe baggie for up to 3 months.

How do I prep my baking sheet?

Either parchment paper or Silicon baking mats work well.

Can I use a hand mixer if I don’t own a stand mixer?

Yes! A hand mixer will work fine. It might be hard to mix in the beginning with the cold butter, but it will all come together.

Can I make these gluten free?

Yes! Replace both flours with Bob’s Red Mill Gluten Free flour. Works perfectly!

a stack of cookies on parchment paper topped with vanilla bean glaze

HUNGRY FOR MORE? If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or InstagramSign up for my email list, too!

a chai cookies on parchment paper topped with vanilla bean glaze
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Best Ever Chai Cookies

Giant chai cookies are full of cozy, warm chai spices like cardamom, cinnamon, cloves and nutmeg. Topped with a drool-worthy vanilla bean glaze.
5 from 6 reviews
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 7 large cookies
Calories: 805kcal

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 Tbsp. chai spice blend, divided (recipe below)
  • 16 Tbsp. unsalted butter, cold, cubed (1 cup butter)
  • 1 cup sugar + 1 Tbsp. for rolling
  • 1/4 cup brown sugar, packed (light or dark)
  • 2 large eggs
  • 2 large egg yolks
  • 2 tsp. vanilla extract

Chai Spice Blend

  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1 tsp. cardamom
  • 1/2 tsp. allspice
  • 1/2 tsp nutmeg
  • 1/2 tsp. cloves

Vanilla Bean Glaze

  • 1 1/2 cups confectioners' sugar
  • 3 Tbsp. milk (plus more as needed)
  • 1 tsp. vanilla bean paste
TEXT INGREDIENTS

Instructions

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Whisk together the ingredients for the chai spice blend in a small bowl.
  • In a large bowl, combine the dry ingredients: all purpose flour, cake flour, corn starch, 1 heaping tablespoon chai spice, baking soda, baking powder and salt. Set aside.
  • Place the cubed butter and sugars into the bowl of a stand mixture and secure the paddle attachment. Turn the mixer on and cream until smooth, about 1-2 minutes.
  • Add in the eggs, egg yolks and vanilla extract and blend until mixed. Use a rubber spatula to knock off mixture if any is sticking to the sides of the bowl and mix again.
  • Gradually add in the dry ingredients, about 1/4 cup at a time. Mix until incorporated.
  • Roll cookie dough into ~6-7 large balls, or smaller if preferred.
  • Add 1 Tbsp. sugar to the remaining chai spice and roll the cookie dough balls in the chai spice mixture.
  • Place on baking sheet & bake cookies for ~10-11 minutes. Cool cookies completely before glazing.
  • For the glaze: Place sifted confectioners’ sugar in a medium sized bowl and add milk and vanilla bean paste. Mix until all of the sugar is incorporated. Add additional milk as needed; glaze should be on the thick side. Spoon glaze over cookies or dunk cookies in glaze. Allow glaze to dry, then enjoy.

Video

Notes

  • Let the cookies rest: If your cookies are turning out too gooey, let them rest longer. I recommend at least 15 minutes on the cookie sheet and then transfer to a cooling rack to cool completely. They are even better if you let them sit and enjoy the next day. Your cookies aren’t ruined, just let them rest!
  • You can make the cookies smaller. Adjust baking time as needed.
  • Storage: Stored properly in an air-tight container at room temperature they will last for up to 5 days. I don’t recommend storing in the refrigerator because they will go stale much faster and lose their quality quickly.
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1large cookie | Calories: 805kcal | Carbohydrates: 121g | Protein: 11g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 813mg | Potassium: 161mg | Fiber: 3g | Sugar: 63g | Vitamin C: 1mg | Calcium: 111mg | Iron: 3mg

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9 Comments
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Nicole
22 days ago

These are the real deal, so delicious and easy to make! Great by themselves or with a cup of coffee or tea.

Nicole
22 days ago
Reply to  Krolls Korner

Follow up question- do you recommend a specific vanilla bean paste?

krolls chai cookie.jpg
Anjali
24 days ago

These cookies were so unbelievably delicious! The mix of chai spices totally elevated this recipe – love the addition of cardamom too! 🙂

24 days ago

What a brilliant recipe! Everyone in the family loved it! We are definitely making it again!

25 days ago

I love the cardamom in the cookie – it was really tasty!

25 days ago

These cookies look massage and tempting! Perfect for a little baking project for my kids. I love your tips about how to store them!

Chenée
25 days ago

I’m so glad I tried these! They’re so soft and perfectly spiced — everyone loved them!

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