Chai-Spice Sugar Cookies

These chai-spiced sugar cookies are so flavorful, chewy, and delicious. I found this recipe on America’s Test Kitchen and knew we all would love these spicy cookies and I was right. These chai-spiced sugar cookies were easy to make, smelled terrific while they baked, and tasted amazing. My kids loved them and were happy to have them as their school lunch treat this week.

How to Make Chai-Spice Sugar Cookies

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

Whisk together the flour, baking soda, baking powder, and salt until thoroughly combined. Set aside.

Place 1 1/2 cups of sugar, softened cream cheese, cinnamon, ginger, cardamom, cloves, and black pepper in a large bowl. Place the remaining 1/3 cup of sugar in a shallow dish and set aside.

Pour the warm melted butter over the sugar, cream cheese and spices then beat the mixture with a hand mixer (or whisk) until creamy and smooth. Whisk in the oil until incorporated. Add the egg, milk, and vanilla; continue to whisk until smooth.

Gradually add the flour mixture and mix with a rubber spatula until a soft homogeneous dough forms.

Portion cookie dough by using a 2 tablespoon portion scoop then roll each ball, coating them completely, in the reserved 1/3 cup of sugar. Place 12 sugar-coated dough balls evenly spaced on one of the prepared baking sheets. Using the bottom of a drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with some of the remaining sugar.

Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool the cookies on the baking sheet for 5 minutes before moving them to a wire rack to cool. Enjoy.

Print Recipe

5 from 1 vote

Chai-Spice Sugar Cookies

Prep Time10 minutes mins

Cook Time11 minutes mins

Total Time21 minutes mins

Course: Dessert

Cuisine: American

Servings: 24 large cookies

Author: Pam / Original by America's Test Kitchen

Ingredients

• 2½ cups flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ tsp cinnamon
• ¼ tsp ground ginger
• ¼ tsp cardamom
• ¼ tsp cloves
• Pinch of black pepper
• 1½ + ⅓ cups white sugar, divided
• 2 oz cream cheese, softened to room temperature
• 6 tbsp unsalted butter, melted & still warm
• ⅓ cup vegetable oil
• 1 large egg
• 1 tbsp milk
• 1 tsp vanilla extract

Instructions

• Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. 
• Whisk together the flour, baking soda, baking powder, and salt until thoroughly combined. Set aside.
• Place 1 1/2 cups of sugar, softened cream cheese, cinnamon, ginger, cardamom, cloves, and black pepper in a large bowl. Place the remaining 1/3 cup of sugar in a shallow dish and set aside. 
• Pour the warm melted butter over the sugar, cream cheese and spices then beat the mixture with a hand mixer (or whisk) until creamy and smooth.
• Whisk in the oil until incorporated. Add the egg, milk, and vanilla; continue to whisk until smooth. 
• Gradually add the flour mixture and mix with a rubber spatula until a soft homogeneous dough forms. 
• Portion cookie dough by using a 2 tablespoon portion scoop then roll each ball, coating them completely, in the reserved 1/3 cup of sugar.
• Place 12 sugar-coated dough balls evenly spaced on each of the prepared baking sheets. Using the bottom of a drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with some of the remaining sugar.
• Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes.
• Cool the cookies on the baking sheet for 5 minutes before moving them to a wire rack to cool. Enjoy.