Chai Spiced Sugar Cookies

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My daughter and I made these cookies on a spring afternoon.   My family loves this spicy warm tea and I am fortunate to have mother -in-law  from India that taught me how to make traditional chai years ago. We used our tea recipe as the inspiration for these chewy, spicy, delicious cookies.


Delicious, spicy, chewy....Yum!


2 & 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 heaping teaspoon of cinnamon

1/2 teaspoon of ground ginger

1/4 tsp of cloves

1 teaspoon of lemon peel

1 teaspoon of ground cardamom
1 cup butter, softened

1 1/2 cups white sugar

1 egg

1 teaspoon vanilla extract

1. Preheat oven to 375 degrees F . In a small bowl, stir together flour, baking soda, and baking powder and spices. Set aside.

2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients.

photo 1

Slowly add the dry ingredients one large spoonful at a time.

For large cookies *Roll into large (1/4 cup) of dough into balls, and place onto un-greased cookie sheets. Bake 12-13 minutes
For regular cookies * Roll dough into rounded teaspoonfuls. Bake 8 to 10 minutes
in the preheated oven, or until golden.


photo 2 copy



3. Let stand on cookie sheet two minutes before removing to
cool on wire racks.

Served with Vanilla Ice Cream and fresh cut mango…

Chai Cookies


American wife to this Indian life. I am a right-brained, American woman married to a left-brained Indian man. I love art, design, up-cycling and multiple DIY projects at the same time. He loves simplicity and order. Follow us on this cultural collision as I combine our personalities and cultural differences through art, design, food, and raising kids. When I am not working on a craft or project, I co-host a lifestyle/entertainment show called "Daytime Blue Ridge," on our local NBC affiliate, WSLS 10.


  1. zerrin

    January 12, 2014 at 8:16 pm


    I wanted to try this recipe. My mixture is very dry. I had to add 1 extra egg and 1/4 c water. I wonder if 2+3/4 cups all purpose flour is right.



    • Lindee Katdare

      January 12, 2014 at 8:26 pm

      Hmmm? Yes, that is the correct measurement. The dough may feel drier then your usual cookie dough. Make sure the butter is softened and you roll it into balls. When we make these they usually come out very dense, but soft and chewy. I have to make cookies tomorrow…I may make these and see if I can give you some better tips. These are one of our favorites!

      • Lindee Katdare

        January 13, 2014 at 1:28 pm

        I made the cookies this morning to see what might have been the issue. I am going to guess that maybe your butter wasn’t very soft and possibly you added the dry ingredients too quickly. I literally add the dry ingredients one heaping spoonful at a time. Also, give the dough time to thoroughly mix. It takes a couple minutes. I also use a KitchenAid Mixer and that helps a lot. Are you using a mixer? I have added more photos of the dough to help you see the correct consistency.

        One thing about baking is that since it involves a lot of different chemical processes, following the recipe as closely as possible is crucial. Adding or taking away ingredients changes everything. Adding the extra egg will make your cookies more “cakey” than cookie. Add really, you should never add water. Water will make your cookie dough sticky, moist and unmanageable, it won’t bake properly and everything will be a mess!

        Hopefully these tips helped and you can try them again. These really are delicious, versatile and unique. I made the smaller cookies and baked them for the full 10 minutes.

        And here is a little dry cookie tip:
        The best way to save dry cookie dough is to add a little bit of oil. And a little bit of oil goes a long way! Just pour a little oil ( like a drop at a time!) over your dough and knead it through. Your cookie dough will be back to normal in no time!

        Thanks for the questions and hopefully this was helpful!

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