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.
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
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.2 tsp. ground cinnamon, 1 tsp. ground ginger, 1 tsp. cardamom, 1/2 tsp. allspice, 1/2 tsp nutmeg, 1/2 tsp. cloves
- 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.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)
- 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.16 Tbsp. unsalted butter, cold, cubed (1 cup butter), 1 cup sugar, 1/4 cup brown sugar, packed (light or dark)
- 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.2 large eggs, 2 large egg yolks, 2 tsp. vanilla extract
- 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 to get ~20-22 cookies.
- 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 for the large cookies or ~8-10 minutes for the smaller cookies. 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.1 1/2 cups confectioners' sugar, 3 Tbsp. milk (plus more as needed), 1 tsp. vanilla bean paste
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.
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