This is one of my favorite cookies for the holidays. It is a pretty simple sugar cookie with chai concentrate mixed in to give it just a hint of chai flavor.
Something a little different and a perfect homemade cookie to pass along to friends and family. These are delicious to have with a Latte, Chai Tea or hot chocolate and actually my children love these.
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Chai Spice Sugar Cookie Recipe
Prep time:
Cook time:
Total time:
Serves: 24
Ingredients
- 1½ cups powdered sugar
- 1 cup butter or margarine, softened
- 1 egg
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 3 tablespoon Chai concentrate
- .
- FROSTING:
- 3 cups confectioners sugar
- ⅓ cup softened butter
- 3-6 tablespoons Chai Concentrate (depending on your preference, I like more Chai in mine)
Instructions
- Mix powdered sugar and butter in a mixer until creamy.
- Add egg and mix to incorporate.
- Add Chai concentrate and mix well.
- Stir in remaining ingredients and mix to incorporate.
- Cover and refrigerate at least 2 hours.
- Heat oven to 375ºF. Lightly grease cookie sheet.
- You can roll the cookies out on a surface sprinkled with powdered sugar and cut them into shapes or simply roll into small balls and then flatten slightly with your fingers.
- Place on a parchment lined baking sheet.
- Bake 7 to 8 minutes or until edges are light brown.
- Remove from cookie sheet and cool on wire rack.
- FROSTING:
- Add all ingredients to a bowl and stir well until creamy. Frost cookies once cooled.
This recipe makes about 24 cookies. If you are in a rush, you don’t need to chill the dough for the full 2 hours. I have actually made these without chilling at all and they turn out fine- the dough will be just a little sticky as you form it into shapes.
*If you are not familiar with Chai concentrate, it can be found for about $3.00 in the tea section of most stores. I typically see the concentrates on the bottom shelf.
And if you give these a shot please come back and let me know what you think!
Sugar Cookie recipe adapted from Betty Crocker.
Here are a few other recipes you might enjoy:
This sound greatI can’t wait to make a batch for myself!
Another fantastic recipe from you!! Keep em comin’! 😉
Yum yum, I love me some chai! I used to make a chai cheesecakse using Oregon Chai concentrate on a crust of nilla wafers and ground cardamom. Swoon!! My kid is going to be thrilled to have chai back in his life again…thanks!
The ingredient list didn’t include eggs but they are in the instructions. How many eggs are needed?
Oh thank you for pointing that out Kim. Just one egg.
I’ll be making these for Thanksgiving. They sound delicious!
About how big did you make your cookies and about how many did it make? I only ask because the recipe (same one is on the Oregon Chai site) says to use a cookie cutter and that it makes 6 dozen. I hae the dough made in the fridge and I just dont see it making 6 dozen…. haha . I am, however, giving batches of these cookies to the chai lovers in my family for the holidays so i was just wondering how many times I’m going to end up making dough.
Just made them 🙂 They are really hard to handle once the dough cools down so I put my dough back in the fridge after each batch went in the oven. I love them but even using the max suggested amount of chai I could barely taste it. Any suggestions on how to bring out the chai flavor more without liquifing the dough?