Description
These Best Ever Chai Cookies with Vanilla Bean Glaze are a delightful blend of warm chai spices and a sweet, creamy vanilla glaze. They offer a perfect balance of spice and sweetness with a tender, buttery texture. Ideal for an afternoon treat or festive gathering, these cookies bring a comforting chai flavor in every bite.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 Tbsp chai spice blend, divided
Wet Ingredients
- 16 Tbsp unsalted butter, cold, cubed (1 cup)
- 1 cup sugar (+ 1 Tbsp for rolling)
- 1/4 cup brown sugar, packed (light or dark)
- 2 large eggs
- 2 large egg yolks
- 2 tsp vanilla extract
Chai Spice Blend
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp cardamom
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1/2 tsp cloves
Vanilla Bean Glaze
- 1 1/2 cups confectioners’ sugar
- 3 Tbsp milk (plus more as needed)
- 1 tsp vanilla bean paste
Instructions
- Preheat and Prepare: Preheat your oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Make Chai Spice Blend: In a small bowl, whisk together 2 tsp ground cinnamon, 1 tsp ground ginger, 1 tsp cardamom, 1/2 tsp allspice, 1/2 tsp nutmeg, and 1/2 tsp cloves to create the chai spice blend.
- Combine Dry Ingredients: In a large bowl, mix all-purpose flour, cake flour, cornstarch, 1 heaping tablespoon of the chai spice blend, baking soda, baking powder, and salt. Set this dry mixture aside.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream the cold, cubed butter with granulated sugar and brown sugar until smooth and fluffy, about 1-2 minutes.
- Add Eggs and Vanilla: Beat in the eggs, egg yolks, and vanilla extract until fully combined, scraping down the sides of the bowl with a rubber spatula as needed.
- Incorporate Dry Ingredients: Gradually add the dry ingredients in increments of about 1/4 cup, mixing until just combined and dough forms.
- Shape Cookies: Roll the cookie dough into approximately 6-7 large balls or smaller to yield 20-22 cookies. Combine the remaining 1 Tbsp chai spice blend with 1 Tbsp sugar and roll each dough ball in this mixture to coat.
- Bake the Cookies: Place the rolled dough balls onto the prepared baking sheet and bake in the preheated oven for about 10-11 minutes for larger cookies or 8-10 minutes for smaller ones, until edges are lightly golden. Allow cookies to cool completely before glazing.
- Prepare the Vanilla Bean Glaze: In a medium bowl, sift confectioners’ sugar and whisk in milk and vanilla bean paste until smooth. Add more milk if necessary to achieve a thick pourable consistency.
- Glaze the Cookies: Spoon the glaze over cooled cookies or dip the cookies into the glaze. Let the glaze dry completely before serving.
Notes
- Let the cookies rest: For less gooey cookies, allow them to rest for at least 15 minutes on the baking sheet before transferring to a cooling rack. They taste even better the next day.
- Cookie size variation: You can make smaller cookies; just adjust the baking time accordingly, reducing it slightly for smaller sizes.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days. Avoid refrigeration as it causes cookies to stale faster and degrade in quality.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
