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Spiced Chai Masala Cookie Recipe

Learn how to make these irresistible spiced chai masala cookies with this quick and easy recipe. The perfect balance of warming spices and black tea creates a cookie that's crisp on the edges, chewy in the center, and bursting with authentic chai flavor. Ideal for holiday cookie exchanges or afternoon tea!

Prep

25 mins

Cook

12 mins

Serve

24

Kcal

175

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 cups all-purpose flour</li><li class="ingredients-single-item">1/2 teaspoon baking soda</li><li class="ingredients-single-item">1/4 teaspoon salt</li><li class="ingredients-single-item">1 1/2 teaspoons ground cinnamon</li><li class="ingredients-single-item">1 teaspoon ground ginger</li><li class="ingredients-single-item">1 teaspoon ground cardamom</li><li class="ingredients-single-item">1/4 teaspoon ground cloves</li><li class="ingredients-single-item">1/4 teaspoon ground black pepper</li><li class="ingredients-single-item">1/8 teaspoon ground nutmeg</li><li class="ingredients-single-item">3/4 cup unsalted butter, softened</li><li class="ingredients-single-item">3/4 cup granulated sugar</li><li class="ingredients-single-item">1/4 cup light brown sugar, packed</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">2 tablespoons strongly brewed black tea, cooled (from 2 tea bags)</li><li class="ingredients-single-item">1/4 cup granulated sugar (for rolling)</li><li class="ingredients-single-item">1 tablespoon cinnamon (for rolling)</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Brew a strong cup of black tea using 2 tea bags and 1/4 cup hot water. Let steep for 5 minutes, then remove tea bags, squeezing out excess liquid. Allow tea to cool completely while you prepare other ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In a medium bowl, whisk together the flour, baking soda, salt, and all the spices (cinnamon, ginger, cardamom, cloves, black pepper, and nutmeg) until well combined. This spice blend is the heart of your chai flavor, so be precise with measurements!</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> In a large bowl, cream together the softened butter and both sugars using an electric mixer on medium speed. Beat for about 3-4 minutes until the mixture becomes light and fluffy - don't rush this step, it creates the perfect cookie texture!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Add the egg to the butter mixture and beat until fully incorporated, about 1 minute. Then add the vanilla extract and 2 tablespoons of the cooled brewed tea. Mix until well combined, scraping down the sides of the bowl as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix - stop as soon as no flour streaks remain. The dough will be soft and slightly sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Cover the dough with plastic wrap, pressing it directly onto the surface of the dough, and refrigerate for at least 1 hour, or up to overnight. This chilling time allows the flavors to meld and makes the dough easier to handle.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a small bowl, mix together 1/4 cup granulated sugar and 1 tablespoon cinnamon for rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Remove dough from refrigerator. Using a tablespoon or cookie scoop, portion dough into 1-inch balls. Roll each ball between your palms until smooth, then roll in the cinnamon-sugar mixture until fully coated.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart as they will spread during baking. Slightly flatten each ball with the bottom of a glass or measuring cup.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers still look slightly soft. They'll appear a bit underdone, but will firm up as they cool - this ensures a chewy center!</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4> Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. As they cool, you'll notice they develop that perfect chai cookie texture - crisp around the edges with a tender, chewy center.</li></ol>
Spiced Chai Masala Cookie Recipe

What ingredients are used in Spiced Chai Masala Cookies?

These aromatic cookies feature a blend of all-purpose flour, baking soda, salt, warming spices (cinnamon, ginger, cardamom, cloves, black pepper, nutmeg), butter, white and brown sugars, egg, vanilla extract, and strongly brewed black tea. They're rolled in cinnamon sugar before baking.

How to bake Spiced Chai Masala Cookies at home?

Learn how to bake Spiced Chai Masala Cookies by creating a strong tea infusion, mixing your dry ingredients including the signature chai spice blend, creaming butter with sugars, adding egg and flavourings, then combining everything into a dough. After chilling, shape into balls, roll in cinnamon sugar, and bake until perfectly crisp-edged with chewy centres.

Why is chilling the cookie dough necessary?

Chilling the dough for at least an hour serves two crucial purposes: it allows the chai spices to fully infuse throughout the dough, intensifying the flavour, and it firms up the butter, preventing excessive spreading during baking and ensuring the perfect texture with chewy centres and crisp edges.

Can I make these cookies without black tea?

While the black tea adds authentic chai flavour, you can omit it if necessary. Your cookies will still taste delicious from the spice blend, though slightly less complex. Consider replacing the tea with 1-2 tablespoons of milk to maintain moisture, or intensify the spices by about 15% to compensate.

How should I store these spiced cookies and how long will they last?

Store chai cookies in an airtight container at room temperature with a slice of bread to maintain moisture. They'll stay fresh for up to 5 days. For longer storage, freeze baked cookies for up to 3 months or freeze portioned dough balls to bake fresh whenever chai cravings strike.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required.
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