These chai glazed sugar cookies are soft, buttery, and full of cozy chai spice.
They’re like your favorite sugar cookie and a warm cup of chai had a baby.
The glaze? It’s creamy, sweet, and loaded with vanilla chai flavor.
I love making these in the fall or winter, but honestly, they’re good all year.
They’re simple, comforting, and always a hit.
Why I Love This Recipe
I came up with these cookies on a chilly Sunday afternoon when I didn’t want plain sugar cookies. I had a cup of chai in my hand, looked at my sugar cookie dough, and thought, “Why not?” The combo was magic.
- Soft and chewy with just the right amount of spice
- The glaze adds a little fancy without being fussy
- You don’t have to chill the dough
- Smells like heaven while baking
Servings and Time
Servings: 24 cookies
Prep Time: 20 minutes
Bake Time: 10–12 minutes
Total Time: 35 minutes
Macros (Per Cookie)
- Calories: 150
- Protein: 2g
- Carbs: 20g
- Fat: 7g
- Sugar: 12g
Why This Recipe Works (Quick Science)
Creaming butter with sugar creates air pockets that make the cookies soft and light. The egg adds structure, and the chai spices mix evenly into the dough. Powdered sugar in the glaze dissolves easily and gives a smooth finish, while steeped chai brings strong flavor without needing a ton of extra liquid.
What You’ll Need
For the cookies:
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cardamom
- ⅛ tsp ground cloves
- 1 cup unsalted butter (softened)
- 1 ¼ cups granulated sugar
- 1 large egg
- 2 tsp vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2 tbsp strongly brewed chai tea (cooled)
- ½ tsp vanilla extract
Pro Tips
- Make sure your butter is soft, not melted – it helps the texture stay perfect
- Don’t overbake – take them out when the edges are just golden
- You can steep a chai tea bag in 2 tbsp hot water for a quick glaze base
- Glaze the cookies when they’re fully cooled or it’ll melt off
- Spices can be adjusted—want more cardamom? Go for it
Tools Needed
- Mixing bowls
- Hand or stand mixer
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Baking sheet
- Parchment paper
- Cooling rack
Substitutions and Variations
- Butter: Use vegan butter sticks for dairy-free
- Flour: Try a 1:1 gluten-free flour blend
- Chai: Add ½ tsp chai spice mix to glaze if you don’t have tea
- No glaze: Dust cookies with powdered sugar instead
Make Ahead Tips
- Dough can be made ahead and stored in the fridge for 2 days
- Baked cookies freeze well (unglazed) for up to 2 months
- Glaze can be made 3 days in advance and stored in the fridge
Instructions
Step 1: Mix Dry Ingredients
In a medium bowl, whisk together 2 ¾ cups flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, 2 tsp cinnamon, ½ tsp ginger, ¼ tsp cardamom, and ⅛ tsp cloves. Set aside.
Step 2: Cream Butter and Sugar
In a large bowl, cream together 1 cup softened unsalted butter and 1 ¼ cups granulated sugar using a mixer until light and fluffy (about 2–3 minutes).
Step 3: Add Egg and Vanilla
Beat in 1 large egg and 2 tsp vanilla extract to the creamed butter mixture until well combined.
Step 4: Combine Wet and Dry
Slowly add the dry ingredients to the wet, mixing until just combined. Don’t overmix.
Step 5: Scoop and Bake
Scoop about 1 ½ tbsp of dough per cookie onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes until edges are lightly golden.
Step 6: Cool
Let cookies cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
Step 7: Make the Glaze
In a small bowl, whisk together 1 cup powdered sugar, 2 tbsp cooled chai tea, and ½ tsp vanilla until smooth.
Step 8: Glaze the Cookies
Once cookies are cool, drizzle or spoon glaze over the tops. Let set for 10 minutes.
Leftovers and Storage
Store cookies in an airtight container at room temp for 4–5 days. Glazed cookies may stick a bit, so layer with parchment if stacking. Freeze unglazed cookies for up to 2 months.
Common Mistakes
- Overmixing = tough cookies. Mix until just combined.
- Baking too long = dry cookies. Take them out once edges are just golden.
- Glazing while warm = messy glaze that melts off. Cool completely first.
What to Serve With
- A cup of hot chai or spiced latte
- Vanilla ice cream for a cozy dessert
- Warm milk for a simple comfort pairing
FAQ
Can I use store-bought chai concentrate?
Yes, but reduce the amount to 1 tbsp—it’s sweeter and stronger.
Do I have to glaze them?
Nope! They’re delicious plain or just sprinkled with powdered sugar.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free baking flour. Texture may be a little softer.
Conclusion
These chai glazed sugar cookies are perfect when you want something cozy, sweet, and a little bit different. They’re simple to make but taste like something special. Try them out, and when you do, leave a comment and let me know how it went or if you have any questions—I’d love to hear about it!
