Chai Spice Cookies are buttery, tender, and perfectly spiced. Make the dough ahead for quick baking-just don’t forget to roll the dough in coarse sugar for an added crunch!
I feel like we’ve covered my love for chai before. But these cookies? They’re a combination of that spice love and my obsession with buttery, tender cookies.
These Chai Cookies? They’re a slice and bake recipe that’s buttery, tender, and lightly sweet so that the spices shine through beautifully. Think slightly elevated shortbread, with a bit more of a chewy texture. The recipe is based on a French sablé recipe from Dorie Greenspan in her fabulous book Baking Chez Moi, and believe me, baking with Dorie is a delicious thing.
They also come together quickly and easily–just mix the (simple) dough, roll it into a log in plastic wrap, and refrigerate until your ready to bake. A quick brush with an egg yolk, a roll in some coarse sugar, and you’re ready to slice and bake.
The dough can be made ahead for to bake when you need a plate of cookies, and fast. And while elaborate holiday baking is always fun, sometimes we just need something simple yet still delicious.
Notes on Making Chai Spice Cookies:
- I like to make my own chai spice mix, since the spices used are fairly common to have in your pantry. I like this chai spice mix recipe from Plays Well With Butter, but you can tweak it to your tastes. Some people even add black pepper to their spices, so you can go all kinds of crazy with it!
- You can make the dough ahead of time. It will keep in the fridge for 3-4 days, or in a freezer bag for up to 3 months. Thaw it in the fridge before rolling in the sugar, slicing, and baking.
- These cookies will keep for up to a week in an airtight container.
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Chai Spice Cookies are buttery, tender, and perfectly spiced. Make the dough ahead for quick baking-just don’t forget the coarse sugar for an added crunch!
- 1/3 cup granulated sugar (67 grams)
- 1 tsp. vanilla bean extract
- 2 tsp. chai mix
- 1 cup unsalted butter, preferably high-fat European-style, at room temperature
- 1/3 cup confectioners’ sugar, sifted
- 1/2 teaspoon finely ground sea salt
- 1 large egg yolk
- 2 cups all-purpose flour
To Edge the Cookies:
- 1 egg, beaten
- Coarse grain sugar, like turbinado or demerara
Mix the chai spice and granulated sugar together, then cream it in the bowl of a stand mixer with the butter, salt, and vanilla extract for about 1 minute. You don’t want the mix to get light and fluffy, just well combined. Scrape down the sides of the bowl and add the egg yolk, then beat for another minute.
Add in the flour and mix on low speed until it has combined with the wet ingredients to form a dough. Press it into a log shape about 9″ long and 4″ across on a long piece of plastic wrap, then wrap it well and roll it until smooth. Refrigerate the log for at least three hours, or up to 4 days.
To bake the cookies, preheat the oven to 325F and line a large baking sheet with parchment paper.
Unwrap the cookie dough and use a pastry brush to brush it all around with the egg wash. Generously sprinkle sugar all around it, gently pressing it into the dough. Using a sharp knife, slice the dough into 1/2″ thick slices. Lay them on the parchment lined baking sheet at least 2″ apart, then bake for 18 minutes, or until the edges and bottoms are golden brown.
Remove the cookies to a cooling rack and cool completely before storing. They will keep up to a week in an airtight container.
- Category: cookies
- Method: baking
- Cuisine: French, American
Keywords: slice and bake cookies, cookies, fall baking, sable