As soon as the leaves turn yellow and the days become colder, I find myself craving the comfort of baking these chai cookies.
Soft and chewy with a sugar-crackled edge, they’re spiced with ground cinnamon, ginger, cardamom, and clove. A light glaze made from real brewed chai tea drips over the tops, setting into a glossy finish that makes them as beautiful as they are satisfying.
Perfect enjoyed with a warm cup of tea!
As soon as the leaves turn yellow and the days become colder, I find myself craving the comfort of baking these chai cookies.
Soft and chewy with a sugar-crackled edge, they’re spiced with ground cinnamon, ginger, cardamom, and clove. A light glaze made from real brewed chai tea drips over the tops, setting into a glossy finish that makes them as beautiful as they are satisfying.
Perfect enjoyed with a warm cup of tea!
Yields18 Servings
For the cookies 125 g (½ cup / 1 stick) unsalted butter, softened 60 ml (¼ cup) mild or fruity extra virgin olive oil 120 g (½ cup, packed) light brown sugar 60 g (¼ cup + 2 tbsp) caster sugar (granulated sugar) 1 large egg + 1 yolk 2 tsp vanilla extract 250 g (2 cups) plain flour (all-purpose flour, spooned & leveled) ½ tsp baking powder ½ tsp baking soda ½ tsp fine saltSpice Blend (for dough) 2 tsp ground cinnamon 1 ½ tsp ground ginger 1 tsp ground cardamom ½ tsp ground allspice ¼ tsp ground cloves ¼ tsp finely ground black pepperFor the Cinnamon Sugar Coating 75 g (⅓ cup) caster sugar (granulated sugar) 1 tsp ground cinnamon ½ tsp ground cardamomFor the Chai Glaze 125 g (1 cup) icing sugar, sifted (powdered sugar) 3 -4 tbsp strong homemade chai tea, cooled ⅓ tsp vanilla extract Pinch of salt
1
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Using a stand mixer or hand-held electric whisk, beat the butter, olive oil, and both sugars until pale and fluffy (2–3 mins).
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Add the egg, yolk, and vanilla extract, and beat until smooth.
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In another bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Fold the dry mixture into the wet until just combined. The dough should be soft. Chill for 30 mins.
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Preheat the oven to 175°C (350°F). Line baking trays with parchment paper.
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Mix the cinnamon sugar coating in a small bowl. Scoop ~2 tbsp dough, roll in the coating, and place on the tray, pressing down slightly to flatten.
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Bake for 10–12 mins until the edges are set but the centers remain soft. Once out of the oven, bang the trays gently on the counter to create crackly tops. Cool on the trays for at least 30 minutes.
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For the glaze: whisk the icing sugar with the chai tea, vanilla, and salt until smooth. The glaze should be thin enough to drip but not watery — add a little more icing sugar if it’s too runny.
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Spoon the glaze generously over the cooled cookies. Leave to set at room temperature until glossy and firm to the touch.
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Using a stand mixer or hand-held electric whisk, beat the butter, olive oil, and both sugars until pale and fluffy (2–3 mins).
-
Add the egg, yolk, and vanilla extract, and beat until smooth.
-
In another bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Fold the dry mixture into the wet until just combined. The dough should be soft. Chill for 30 mins.
-
Preheat the oven to 175°C (350°F). Line baking trays with parchment paper.
-
Mix the cinnamon sugar coating in a small bowl. Scoop ~2 tbsp dough, roll in the coating, and place on the tray, pressing down slightly to flatten.
-
Bake for 10–12 mins until the edges are set but the centers remain soft. Once out of the oven, bang the trays gently on the counter to create crackly tops. Cool on the trays for at least 30 minutes.
-
For the glaze: whisk the icing sugar with the chai tea, vanilla, and salt until smooth. The glaze should be thin enough to drip but not watery — add a little more icing sugar if it’s too runny.
-
Spoon the glaze generously over the cooled cookies. Leave to set at room temperature until glossy and firm to the touch.