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Chai Spice Sugar Cookies with Vanilla Bean Drizzle

chai spice sugar cookies with vanilla bean drizzle
chai spice sugar cookies with vanilla bean drizzle
chai spice sugar cookies with vanilla bean drizzle

There is nothing – and I mean nothing – that I love more on a cold day than a perfect mug of hot, spicy chai tea. Call me basic but I fell in love with chai at Starbucks years ago and I never looked back. These days I like my chai a little spicier and more grown-up, but I’ll pretty much take it how I can get it. So I figured it would be even better in cookie form, and fiddled with this recipe for chai spice cookies with vanilla bean drizzle!

I know we all love a good Christmas cookie recipe, and these chai spice sugar cookies are a definite winner. But I would eat them year round, so add them to your recipe box and whip these up any time.

And heads up! This is just one cookie recipe out of a whole slew that our blogger friends are sharing! So at the bottom of this post, check out links to all of the other delicious Christmas cookie recipes from Lovely Indeed’s buddies.

Chai Spice Sugar Cookie Recipe

Cookie Ingredients

  • 1/2 c unsalted butter, softened
  • 3/4 c granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 c all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/4 tsp salt
  • 1/4 tsp allspice
  • 1/4 tsp ground cloves
  • 1/8 tsp ground black pepper

Icing Ingredients

  • 1 c powdered sugar
  • 1/4 tsp pure vanilla bean extract
  • 1 TBSP milk

Instructions

1. Cream together the butter and sugar using a stand mixer with a paddle attachment (or a hand mixer on a low speed setting). Add egg and vanilla and mix until thoroughly combined.

2. In a separate bowl, whisk together all remaining dry cookie ingredients. Add this mixture slowly to the ingredients from Step 1, continuing to mix on low speed until thoroughly combined. Scrape down the sides of the bowl with a spatula as you go if necessary.

3. Once mixed, wrap the dough in plastic wrap and chill for 2 hours. (You can chill for up to 48 hours if necessary.)

4. Preheat oven to 350. Use a cookie scoop or a spoon to scoop out balls that are approximately 2 TBSP. Roll the balls gently into a rounded shape and place on a baking sheet lined with either parchment paper or a silpat mat. Be sure you place the cookies far apart enough to allow for spreading.

5. Bake for 8-10 minutes, depending on your oven. Take the cookies out when they are still fairly soft, with light golden edges. They’ll deflate a bit after you take them out of the oven. Let them cool on the baking sheets for a few minutes and then move to a wire rack.

6. Mix all icing ingredients together, adding the milk a bit at a time to get your desired consistency.

7. Dip a spoon into the icing mix and drizzle the icing over your cookies. If you like, you can sprinkle the icing with a little extra cinnamon, or sugar crystals for decoration.

Note: If you’d like to add this to your recipe box, there’s a printable recipe card at the bottom of the post.

More Christmas Cookie REcipes

The chai spice sugar cookies are seriously a perfect recipe for a fall or winter afternoon! But if you want to add more great recipes to your recipe box, check out these from our friends. Oh, and remember our most popular cookie post ever? xoxo

Julie Blanner’s Reindeer Nose Dough Balls
Sugar and Charm’s Chocolate Cherry Chunk Cookies
Paper and Stitch’s Christmas Sugar Cookies
Pizzazzerie’s Reindeer Truffle Cookies
Inspired By Charm’s Peppermint Kiss Cookies
Freutcake’s Hot Chocolate Marshmallow Linzer Cookies
The Proper Blog’s Boho Rainbow Gingerbread Cookies

chai spice sugar cookies with vanilla bean drizzle
chai spice sugar cookies with vanilla bean drizzle
chai spice sugar cookies with vanilla bean drizzle
Yield: 2 Dozen

CHAI SPICE SUGAR COOKIES WITH VANILLA BEAN DRIZZLE

chai spice sugar cookies with vanilla bean drizzle
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes

Ingredients

  • 1/2 c unsalted butter, softened
  • 3/4 c granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 c all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/4 tsp salt
  • 1/4 tsp allspice
  • 1/4 tsp ground cloves
  • 1/8 tsp ground black pepper
  • 1 c powdered sugar
  • 1/4 tsp pure vanilla bean extract
  • 1 TBSP milk

Instructions

      1. Cream together the butter and sugar using a stand mixer with a paddle attachment (or a hand mixer on a low speed setting). Add egg and vanilla and mix until thoroughly combined.
      2. In a separate bowl, whisk together all remaining dry cookie ingredients. Add this mixture slowly to the ingredients from Step 1, continuing to mix on low speed until thoroughly combined. Scrape down the sides of the bowl with a spatula as you go if necessary.
      3. Once mixed, wrap the dough in plastic wrap and chill for 2 hours. (You can chill for up to 48 hours if necessary.)
      4. Preheat oven to 350. Use a cookie scoop or a spoon to scoop out balls that are approximately 2 TBSP. Roll the balls gently into a rounded shape and place on a baking sheet lined with either parchment paper or a silpat mat. Be sure you place the cookies far apart enough to allow for spreading.
      5. Bake for 8-10 minutes, depending on your oven. Take the cookies out when they are still fairly soft, with light golden edges. They’ll deflate a bit after you take them out of the oven. Let them cool on the baking sheets for a few minutes and then move to a wire rack.
      6. Mix all icing ingredients together, adding the milk a bit at a time to get your desired consistency.
      7. Dip a spoon into the icing mix and drizzle the icing over your cookies. If you like, you can sprinkle the icing with a little extra cinnamon, or sugar crystals for decoration.

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