5 Tricks to Make the Perfect Chai Spiced Cookies on Tea Day

As International Tea Day approaches, there's no better way to celebrate than by infusing the comforting flavors of tea into a batch of warm anf crisp homemade cookies. These Chai Spiced Cookies capture the essence of a perfect cup of masala chai with their fine blend of ginger, cinnamon, cardamom, and other aromatic spices. The perfect balance of sweetness and spice makes these cookies the ideal companion for your tea-time ritual, creating the most blissful sensory experience that honors the global tradition of tea drinking.

Chai Spiced Cookies Recipe

Ingredients

For the Cookies:

• 1/2 cup unsalted butter, room temperature
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup powdered sugar
• 1 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cardamom
• 1/8 tsp ground cloves
• Pinch of ground black pepper
• 1 large egg
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• Cinnamon sugar, for rolling

For the Glaze:

• 1 1/2 cups powdered sugar
• 1/4 tsp ground nutmeg (more for sprinkling the top of the cookies)
• 3 tbsp whole milk

Instructions

1. Preheat the oven to 180°C and line a baking sheet with parchment paper.
2. Prepare a stand mixer with paddle attachment, add butter to its bowl and beat on medium speed for about 1 minute.
3. Pour the vegetable oil, mix, then add the granulated sugar, powdered sugar, and all of the spices. Beat again to combine.
4. Next, add the egg and vanilla, and beat on medium speed until complete mixed in.
5. Add the flour, baking soda and salt all at once, while stirring, using a wooden spoon or the mixer itself on low speed.
6. You will have a soft dough at the end. Refrigerate it for 1 hour or freeze for 15 minutes to make it easier to handle.
7. Now take your pick from smaller vs larger cookies. For larger ones, scoop 2 tablespoons of the cookie dough onto the cookie sheet placing them 2 inches apart. For smaller cookies, just go for 1 tablespoon of the cookie dough.
8. Press down the dough evenly with your fingers or the bottom of the palm to 1/4-inch thickness. Fill a small bowl with cinnamon sugar, then roll each cookie dough in it.
9. Bake the cookies for 12-14 minutes for the larger batch and 8-10 minutes for the smaller batch.
10. Once baked, remove the cookies from the oven, and let them cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
11. Take a medium bowl, to make the glaze add the powdered sugar, ground nutmeg, and milk, then whisk until thick but spreadable.
12. Once the cookies cool, spread each cooled cookie’s center, leaving the edges of the cookie free of glaze. Sprinkle the glaze with a bit of fresh nutmeg.
13. Store the cookies in an airtight container, at room temperature for up to 4 days.

Tips & Tricks

• For a more pronounced chai flavor, lightly toast your ground spices in a dry pan for 30-60 seconds before adding them to the dough. This simple step awakens the essential oils in the spices, creating a more aromatic and flavorful cookie.
• Use fresh spices, if your spices have been sitting in the pantry for over 6 months, consider replacing them. Freshly ground cardamom and nutmeg make an especially noticeable difference in bringing out the flavor of tea.
• The refrigeration step is crucial – don't skip it! For cookies with the perfect texture balance (crisp edges and soft centers), ensure your dough is properly chilled and your oven is fully preheated before baking. Test one cookie first to gauge your ideal timing.
• For true tea authenticity, add 1 tablespoon of finely ground black tea leaves (from 2-3 tea bags) to your dough. This subtle addition creates a remarkable depth of flavor that perfectly complements the spice blend.
• The perfect glaze should coat the back of a spoon but still flow smoothly. If your glaze is too thick, add milk one teaspoon at a time. If it's too runny, add more powdered sugar. Apply the glaze when cookies are completely cool, and allow it to set for 1-2 hours before stacking or storing the cookies.