Chai Sugar Cookies – Spiced soft cookies with a chai spiced cream cheese frosting. Made with a homemade chai flavoring blend!

As the air gets crisper and the days grow shorter, there’s nothing like the warmth of freshly baked chai sugar cookies to make your home feel cozy and inviting. These cookies are packed with warm chai spices and have a soft, chewy texture that’s simply irresistible. Perfect for sharing with friends or enjoying with a cup of tea, these cookies capture the essence of fall in every bite.

Why You’ll Love These Chai Sugar Cookies

Warm chai spices: The perfect blend of cinnamon, ginger, and cardamom gives these cookies a rich, comforting flavor that’s ideal for the fall season.
Soft and chewy texture: Thanks to a combination of brown sugar, powdered sugar, and unsalted butter, these cookies have a melt-in-your-mouth softness.
Simple ingredients: Made with pantry staples like all-purpose flour, vegetable oil, and vanilla extract, these cookies are easy to whip up whenever you’re craving something sweet.
Versatile: These cookies are perfect on their own or with a dollop of eggnog frosting for an extra festive touch.

Ingredients – Chai Sugar Cookies

These chai sugar cookies have rave reviews anytime I bring them around! To help with the grocery shopping, here are some key ingredients used to make this recipe! For a full list of ingredients please check out the recipe card below!

For the Chai Spice Blends

Ground cinnamon
Ground ginger
Cardamom
Allspice
Nutmeg
Ground cloves
Freshly cracked black pepper

For the Cookies

Unsalted butter, room temperature
Granulated sugar
Powdered sugar
Vegetable oil
Eggs, room temperature
Sour cream
Vanilla extract
All-purpose flour
Chai spice mix (above)
Fine sea salt
Baking soda
Cream of tartar

For the Cream Cheese Frosting

Unsalted butter, room temperature
Cream cheese, room temperature
Powdered sugar
Heavy whipping cream
Pure vanilla extract
Salt
Chai spices (same as above)

Step-by-Step Instructions

Next, here is how you make these Chai Sugar Cookies that you may not have on hand. For a complete list of instructions, please refer to the recipe card below.

Make the chai spice mix: Combine all the spices in a small bowl and set aside.
Prepare the cookie dough: In a bowl of a stand mixer, cream the butter, sugars, and oil until fluffy. Add eggs one at a time, then mix in the sour cream and vanilla. Gradually add the dry ingredients, including the chai spice mix, into the wet ingredients until just combined.
Shape and bake: Scoop the dough into balls, roll in sugar, and slightly flatten. Bake cookies on parchment-lined cookie sheets until the edges are set but the centers are soft.
Make the frosting: With a a hand mixer, cream the butter and cream cheese in a large bowl, then add vanilla, salt, and chai spices. Gradually add powdered sugar and heavy cream, mixing until smooth and fluffy.
Assemble: Once the cookies are completely cooled, frost them with the cream cheese frosting. Optionally, sprinkle with additional chai spice mix.

FAQs

Can I use a chai tea packet instead of the spice blend?
While you can use a chai tea packet for a milder chai flavor, the spice blend in this recipe gives the cookies a much more robust and rich flavor.
How do I know when my cookies are done?
The cookies are ready to come out of the oven when the outer edges are set, but the centers are still soft and not golden brown.
Can I make the dough ahead of time and bake the cookies later?
Yes, you can prepare the cookie dough in advance. Simply wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. When ready to bake, let the dough come to room temperature before shaping and baking.
What if I don’t have all the chai spices on hand?
If you’re missing some of the chai spices, you can use a pre-made chai spice blend or even the contents of a chai tea packet in a pinch. However, the flavor may be slightly different from the homemade spice blend.
Can I freeze the cookie dough?
Absolutely! You can freeze the cookie dough balls on a parchment-lined baking sheet until solid, then transfer them to an airtight container or a freezer bag. When you’re ready to bake, simply place the frozen dough balls on a cookie sheet and add an extra 1-2 minutes to the baking time.
How can I make the cookies thicker and chewier?
For thicker and chewier cookies, you can chill the dough for about 30 minutes before baking. This helps prevent the cookies from spreading too much during baking.

Tips and Tricks – Chai Sugar Cookies

Use room temperature ingredients: Ensure your butter, eggs, and cream cheese are all at room temperature for the best consistency in your cookie dough and frosting.
Avoid overbaking: For soft, chewy cookies, keep a close eye on them and remove them from the oven when they’re just set.
For an extra festive touch: Try adding a drizzle of eggnog glaze on top of the cream cheese frosting for a holiday twist.
Flatten with a Light Touch: When pressing the dough balls, go easy. I like to press just enough to create a nice flat surface without making the cookies too thin. Thicker dough balls mean chewier cookies—my favorite!
Frost Just Before Serving: If you’re making these cookies ahead of time, store the cookies and frosting separately to keep them from getting soggy. Frost them right before serving for the best texture.
Room Temperature is Key: I can’t stress this enough—make sure your butter, eggs, and sour cream are all at room temperature before you start. This ensures everything blends together beautifully, giving you smooth, even cookie dough.

Recommended Tools

Stand mixer with paddle attachment
Medium cookie scoop
Parchment paper
Wire rack
Large mixing bowl

Storing and Freezing Instructions

Store your chai sugar cookies in an airtight container at room temperature for up to 5 days. Leftover frosting can be stored in the refrigerator for up to a week. You can also freeze the cookies by wrapping them individually in plastic wrap and placing them in an airtight container for up to 3 months.

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Recipe

Chai Sugar Cookies

Molly Murphy

Spiced soft cookies with a chai spiced cream cheese frosting. Made with a homemade chai flavoring blend!

Print Recipe Pin Recipe

Course Dessert

Cuisine Cookie

Servings

Ingredients

Chai Spice Mix

1 ½ tablespoons cinnamon
1 tablespoon ground ginger
2 teaspoons cardamom
2 teaspoons allspice
2 teaspoons nutmeg
2 teaspoons ground cloves
½ teaspoon freshly cracked black pepper

Cookies

1 cup unsalted butter room temperature
1 ¼ cups granulated sugar
¾ cup powdered sugar
½ cup vegetable oil
2 large eggs room temperature
¼ cup sour cream
1 teaspoon vanilla extract
5 ¼ cups all-purpose flour
Chai spice mix recipe above
¾ teaspoon fine sea salt
½ teaspoon baking soda
½ teaspoon cream of tartar

Cream Cheese Frosting

¾ cup unsalted butter room temperature
4 ounces cream cheese room temperature
4 cups powdered sugar optional: sifted
¼ cup heavy whipping cream
1 teaspoon pure vanilla extract
Pinch of salt
1 ½ teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon cardamom
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon ground cloves
½ teaspoon cracked black pepper

Instructions

Chai Spice Mix:

In a small bowl, combine cinnamon, ground ginger, cardamom, allspice, nutmeg, ground cloves, and freshly cracked black pepper. Set aside.
1 ½ tablespoons cinnamon, 1 tablespoon ground ginger, 2 teaspoons cardamom, 2 teaspoons allspice, 2 teaspoons nutmeg, 2 teaspoons ground cloves, ½ teaspoon freshly cracked black pepper

Cookies:

Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper and set aside.
In a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, powdered sugar, and vegetable oil on medium speed until light and fluffy, about 1-2 minutes.
1 cup unsalted butter, 1 ¼ cups granulated sugar, ¾ cup powdered sugar, ½ cup vegetable oil
Scrape down the sides and bottom of the bowl with a rubber spatula. Add one egg and mix on medium speed for 30 seconds, then add the second egg and mix again for 30 seconds.
2 large eggs
Add the sour cream and vanilla extract, mixing on low-medium speed for an additional 30 seconds.
¼ cup sour cream, 1 teaspoon vanilla extract
Gradually add the flour, chai spice mix, baking soda, cream of tartar, and sea salt. Mix on low speed until just combined, being careful not to overmix. Scrape down the sides of the bowl as needed.
5 ¼ cups all-purpose flour, Chai spice mix, ¾ teaspoon fine sea salt, ½ teaspoon baking soda, ½ teaspoon cream of tartar
In a shallow dish, place about ⅓ cup granulated sugar. Using a large cookie scoop (about 3 tablespoons), portion the dough and roll it into balls. Roll each ball in the sugar and place them onto the prepared baking sheet, spacing them about 3 inches apart. (You can bake about 9 cookies per pan.)
Using the bottom of a glass cup (about 2 inches in diameter), lightly press the dough balls to about ½-inch thickness.
Bake for 8-10 minutes, or until the cookies no longer look wet. Avoid letting the edges or bottoms turn golden, as this will make the cookies dry. Remove the cookies from the oven and let them sit on the pan for about 5 minutes until they are firm enough to move to a cooling rack. Let the cookies cool completely on a wire rack.

Cream Cheese Frosting:

In a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese on medium-high speed until creamy and well combined, about 2-3 minutes. Scrape down the sides of the bowl with a rubber spatula.
¾ cup unsalted butter, 4 ounces cream cheese
Add the vanilla extract, pinch of salt, and chai spices (cinnamon, ground ginger, cardamom, allspice, nutmeg, ground cloves, and freshly cracked black pepper) to the mixture. Mix on medium speed until well combined.
1 teaspoon pure vanilla extract, Pinch of salt, 1 ½ teaspoons cinnamon, 2 teaspoons ground ginger, 1 teaspoon cardamom, 1 teaspoon allspice, 1 teaspoon nutmeg, 1 teaspoon ground cloves, ½ teaspoon cracked black pepper
Gradually add the powdered sugar, one cup at a time, while mixing on low speed.
4 cups powdered sugar
Drizzle in the heavy whipping cream as you continue to mix. This will help achieve a creamy and spreadable consistency.
¼ cup heavy whipping cream
Increase the mixer speed to medium-high and beat the frosting for 2-3 minutes until it is smooth, creamy, and fluffy. Scrape down the sides of the bowl as needed to ensure everything is well combined.
Drizzle in the heavy whipping cream as you continue to mix. This will help achieve a creamy and spreadable consistency.
Increase the mixer speed to medium-high and continue to beat the frosting for 2-3 minutes until it’s smooth, creamy, and fluffy. Scrape down the sides of the bowl as needed to ensure everything is well combined.
Once the cookies are completely cooled, and no longer warm, frost the with a small offset spatula and evenly spread to the edge of the cookie.

Keyword Chai, frosted cookie, fall

Tried this recipe?Let us know how it was!

Frosted Chai Sugar Cookies With Spiced Frosting