Best Ever Chai Cookies with Vanilla Bean Glaze (2024)

• ▢ 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 (recipe below)
• ▢ 16 Tbsp. unsalted butter, cold, cubed (1 cup butter)
• ▢ 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

• Preheat the oven to400°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

  See Also

  Pistachio Cookies | Ash Baber

• Whisk together the ingredients for the chai spice blend in a small bowl.

  2 tsp. ground cinnamon, 1 tsp. ground ginger, 1 tsp. cardamom, 1/2 tsp. allspice, 1/2 tsp nutmeg, 1/2 tsp. cloves

• In a large bowl, combine the dry ingredients: all purpose flour, cake flour, corn starch, 1 heaping tablespoon chai spice, baking soda, baking powder and salt. Set aside.

  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 (recipe below)

• Place the cubed butter and sugars into the bowl of a stand mixture and secure the paddle attachment. Turn the mixer on and cream until smooth, about 1-2 minutes.

  16 Tbsp. unsalted butter, cold, cubed (1 cup butter), 1 cup sugar, 1/4 cup brown sugar, packed (light or dark)

• Add in the eggs, egg yolks and vanilla extract and blend until mixed. Use a rubber spatula to knock off mixture if any is sticking to the sides of the bowl and mix again.

  2 large eggs, 2 large egg yolks, 2 tsp. vanilla extract

• Gradually add in the dry ingredients, about 1/4 cup at a time. Mix until incorporated.

• Roll cookie dough into ~6-7 large balls, or smaller if preferred.

• Add 1 Tbsp. sugar to the remaining chai spice and roll the cookie dough balls in the chai spice mixture.

• Place on baking sheet & bake cookies for ~10-11 minutes. Cool cookies completely before glazing.

• For the glaze: Place sifted confectioners’ sugar in a medium sized bowl and add milk and vanilla bean paste. Mix until all of the sugar is incorporated. Add additional milk as needed; glaze should be on the thick side. Spoon glaze over cookies or dunk cookies in glaze. Allow glaze to dry, then enjoy.

  1 1/2 cups confectioners' sugar, 3 Tbsp. milk (plus more as needed), 1 tsp. vanilla bean paste

• Let the cookies rest:If your cookies are turning out too gooey, let them rest longer. I recommend at least 15 minutes on the cookie sheet and then transfer to a cooling rack to cool completely. They are even better if you let them sit and enjoy the next day. Your cookies aren’t ruined, just let them rest!
• You can make the cookies smaller.Adjust baking time as needed.
• Storage: Stored properly in an air-tight container at room temperature they will last for up to 5 days. I don’t recommend storing in the refrigerator because they will go stale much faster and lose their quality quickly.