I’m not even going to pretend… I made these Chai Sugar Cookies because I kept seeing them everywhere and finally gave in. And now I get it. They’re one of those recipes that sounds simple but somehow ends up way better than you expect.

The chai flavor actually comes through, not just a hint, and once you add that cinnamon-spice glaze on top, it just brings everything together. These are the kind of cookies you make once and then suddenly you’re making them again “just because.” If you already like baking recipes like Chai Pumpkin Scones, Cranberry Orange Scones, or even Best Raspberry Cupcakes, this is right up your alley.

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Why You Will Love This Chai Sugar Cookies Recipe

These cookies are soft, lightly spiced, and have that warm flavor that just works any time, not just fall.

They’re also pretty easy to make. Nothing complicated, just a few simple steps and you’re good.

The glaze on top makes a big difference too. It adds a little sweetness and that extra spice that makes the cookies feel complete.

What You Will Need for this Chai Sugar Cookies

A mixing bowl is essential for combining everything easily. A basic one like this works perfectly for both dry and wet ingredients.

An electric mixer helps cream the butter and sugar properly, which gives the cookies a better texture. A simple hand mixer like this is enough.

A baking sheet is where the cookies will bake, and lining it with parchment paper helps prevent sticking. A standard baking tray like this works well.

A cookie scoop makes it easier to portion the dough evenly so all your cookies bake at the same time.

Ingredients

For the cookies:

• 1 chai tea bag
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon coarse salt
• 1/2 cup dairy free butter
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup powdered sugar
• 1 large egg
• 2 teaspoons vanilla extract
• Cinnamon sugar (for rolling)

For the frosting:

• 1 1/2 cups powdered sugar
• 1/8 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 2–3 tablespoons dairy free milk

How to Make Chai Sugar Cookies

Start by preheating your oven to 350°F and lining a baking tray with parchment paper.

Open the chai tea bag and add the loose tea into a bowl with the flour, baking soda, and salt. Mix everything together so it’s evenly combined.

In another bowl, beat the butter and oil together until smooth. Add the sugars, egg, and vanilla, then mix until everything is fully combined.

Gradually add the dry ingredients into the wet mixture and mix until a soft dough forms.

Cover the dough and place it in the fridge for about an hour. This step helps the cookies hold their shape while baking.

Once chilled, scoop the dough into small balls and roll them in cinnamon sugar. Place them on the baking tray, leaving space between each one.

Bake for about 9–10 minutes until the edges are set. Let them rest for a few minutes before transferring to a cooling rack.

While the cookies cool, mix the frosting ingredients until smooth.

Once the cookies are completely cool, spread a little frosting on top of each one.

Tips

Chilling the dough is important, don’t skip it or the cookies will spread too much.

If you want a stronger chai flavor, you can add a little extra tea from another tea bag.

You can keep these dairy-free or use regular butter and milk depending on what you prefer.

You should also check out Pumpkin Scones Recipe or simple like Chocolate Chip Crumble Cake if you’re doing a mix of baked treats.