Best Cookies I’ve Made This Fall!
If you’re looking for a new cookie to add to your repertoire, I can’t recommend these chai cookies enough. ♡
They remind me a bit of my favorite chewy ginger molasses cookies, with that same ultra-soft center and those irresistible sparkly, crackled, sugar-coated edges. But the flavors are completely different, thanks to a cozy blend of chai spices (think cinnamon, cardamom, ginger, cloves) folded into a brown sugar dough that’s made with a hint of maple syrup. They’re just so delicious and cozy this time of year. And they’re easy to make with no mixer required!
We’ve made at least a half dozen batches while fine-tuning the recipe this fall, and friends and family have been raving about them. (Highly recommend pairing one with your morning coffee too!) I hope you love them every bit as much as we do.
Recipe Tips
Here are a few quick tips to help your chai cookies bake up perfectly every time:
- Cool the butter fully. If the melted butter is still warm, it can melt the brown sugar and make the dough greasy. Give it a good 10–15 minutes to cool.
- Don’t skip chilling the dough. A short chill helps the flour hydrate and prevents excessive spreading in the oven. Aim for at least 1 hour.
- Use fresh spices. The spice blend is the star here! Make sure your cinnamon, ginger, and cardamom smell bright and fragrant.
- Roll generously in chai sugar. A thorough coat ensures your cookies bake up sparkly and evenly spiced.
- Bake until just set. Pull the cookies when the edges are set but the centers still look soft — they’ll continue to firm as they cool.
- Cool completely on the pan. These cookies are delicate when warm. Letting them finish cooling on the sheet helps them set and stay chewy.
Recipe Variations
Feel like customizing your batch of chai cookies? Here are some fun ideas:
- Add chocolate chips. White chocolate pairs beautifully with chai spices.
- Add nuts. Chopped pecans or walnuts add great texture and toastiness.
- Swap the maple. Try honey or brown butter for a different flavor depth.
- Make them stuffed. Wrap the dough around a caramel square or a small scoop of cookie butter.
- Add espresso powder. Just ½ teaspoon enhances the spices and adds warmth.
- Make them extra spicy. Add an extra pinch of black pepper for a subtle kick.
FAQ
Definitely. I recommend scooping into balls, freezing them on a sheet pan, storing in a freezer bag for up to 3 months, then rolling in the chai sugar right before baking.
Yes, I recommend making them with this gluten-free 1:1 flour. (And of course, double-check that all of your other ingredients are certified gf.)
Typically this happens if the dough gets too warm (leading to faster spreading) or too cold (preventing spread). Aim for slightly chilled but scoopable for a nice crackly texture.
Chai Cookies
Ingredients
Cookies:
- 1 cup (226 g) unsalted butter, melted and cooled
- 1 1/2 cups (300 g) packed brown sugar
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1 large egg, room temperature and lightly beaten
- 3 cups (375 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
Chai Spice Blend (makes about 1/3 cup):
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground cardamom
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1/2 teaspoon finely ground black pepper
Rolling Sugar:
- 1/2 cup granulated sugar
- 2 teaspoons chai spice blend (taken from above)
Instructions
- Mix wet ingredients: Melt the butter in the microwave or in a small saucepan over medium-low heat. Transfer it to a large mixing bowl and let it cool completely (about 20 minutes). Stir in the maple syrup, followed by the brown sugar, and mix until smooth. Mix in vanilla extract and egg and stir until well combined.
- Combine dry ingredients: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and all but 2 teaspoons of the chai spice blend. (We will reserve some of the chai spice. blend for the rolling sugar mix). Gradually stir the dry ingredients into the wet mixture until no streaks remain.
- Chill: Cover and refrigerate dough for at least 2 hours (or up to 5 days).
- Make the rolling sugar: Stir the reserved chai spice blend into the granulated sugar until evenly mixed.
- Prep for baking: About 30 minutes before baking, preheat oven to 375°F (190°C) and line a baking sheet with parchment. Scoop dough into 2-tablespoon (about 40g) portions. Roll each ball in the chai-spiced sugar mixture until completely coated.
- Bake: Arrange on the prepared baking sheet and bake for 10–12 minutes, until the edges are set and centers are still soft. Transfer the baking sheet to a wire rack and let the cookies cool for at least 5 minutes. Serve warm and enjoy!
0 Comments