Chai Spiced Cookies are delicious, crumbly Fall or Winter cookies. Made with ground cardamom, cinnamon, and other warming spices, these cookies are perfect with a cup of hot coffee or tea.
If you’re in fall or winter baking mode (in which case try the Strudel Cookies) like me, you’re going to love these cookies.
Chai Spiced Cookies
Chai Spiced Cookies are ball-shaped cookies made with a mix of chai-inspired spices.
I love that you can whip up these cookies last-minute. In less than 45 minutes you have a batch of delicious, two-bite cookies on the table.
- powdered sugar
- almond extract
- vanilla extract
- dried cherries. You can find dried, unsweetened cherries in bulk at Whole Foods.
How To Make Chai Cookies
These cookies are so easy to make.
- Use a large mixing bowl and combine butter and powdered sugar, and the spice mix. Use a stand mixer and the paddle attachment (an electric hand mixer works too) to blend the ingredients.
- Slowly add flour and dried cherries. Continue to beat the dough until you see it turning into thick dough pieces.
- Remove the dough from the bowl and form into a large ball.
- Cut in half and begin to shape small dough balls with your hands.
- Place the dough balls on a baking sheet and bake for 20 minutes at 350° Fahrenheit.
- Remove the cookies from the oven and allow to cool for about one minute. Use a sifter to dust the warm cookies with a layer of powdered sugar.
- Transfer the cookies on a cooling rack and allow to cool to room temperature.
More Easy Desserts
- Banana Nut Bread
- White Chocolate Mousse
- Strawberry Pudding
- Bread Pudding
- Lemon Date Balls. One of my favorite no-bake treats.
Baking Notes for the Chai Spiced Cookies
In this recipe, you’ll need 1/3 cup of powdered sugar for the dough.
The remaining powdered sugar is for either dusting or rolling the cookies. Why do I mention this?
Because if you roll your cookies in the powdered sugar you’ll end up with a sweeter cookie. And that might be the way you like it.
At my house, we gravitate towards cookies that are a little less sweet, so I generally will just give these cookies a quick dusting.
Experiment and see what you and your family like better.
I love dried cherries. They are so flavorful and add a bit of soft texture to the cookies. If you don’t like dried cherries, you could substitute raisins.
One easy way to pack even more flavor into these already flavorful chai spiced cookies is to soak them before adding them to the dough.
Sometimes, I’ve soaked them in good orange juice (I love Trader Joe’s unpasteurized, fresh-squeezed orange juice) for a while. It definitely added an extra bit of deliciousness.
But in the end, I decided that this step wasn’t mandatory to end up with amazingly delicious chai spiced cookies.
If you decide to soak the dried cherries beforehand, I recommend to give them at least 1 hour to sit in the liquid. I wanted this to be a quick recipe you can do on the fly and be done within less than 45 minutes, which is the primary reason why I don’t include this step in the original recipe.
Alternatively, you could also soak them in other liquids like brandy.
How long do Chai Cookies last?
You can store the chai cookies in an airtight container for about a month. I’ve never done that because the cookies have never lasted this long at our house.
- Preheat the oven to 350° Fahrenheit. Line a baking sheet with parchment paper.
- Combine ⅓ cup of powdered sugar, butter, and the spice mix in a large bowl or stand mixer bowl. Blend until the butter the mixture is creamy.
- Slowly pour in the flour and blend the dough begins to turn into large clumps.
- Remove the dough from the bowl. Use your hands and form little dough balls. Place the dough balls onto the baking sheet.
- Bake the cookies for 20 minutes at 350° Fahrenheit.
- Remove the chai spiced cookies from the oven. Allow the cookies to cool for a minute. Use the remaining powdered sugar to drizzle over the warm cookies.